Remove the giblets and neck from the duck cavity, if necessary, and discard. Trim off any excess fat from the duck cavity. Pat the duck dry with paper towels, and let stand, uncovered, at room temperature for 30 minutes. (This will help dry the skin for better crisping.)
Preheat oven to 350°F.
Using a sharp knife, score the skin on the breast side of the duck in a crosshatch pattern. (You don’t want to cut through the skin and into the meat so be light with the scoring.) Lightly prick the skin all over with the tip of a small knife so that melting fat doesn’t get trapped under the skin during baking.
Sprinkle the salt and pepper inside and outside of the duck. Stuff the cavity with the orange and garlic. Tie the legs together with butcher’s twine. Fold the neck skin under and secure it with a toothpick. Place duck breast-side down on a rack inside of a roasting pan.
Roast for 1 hour. Remove from oven and carefully turn the duck breast-side up. Prick skin again all over breast and around the legs and thighs area. Return to oven and roast for 1 hour more.
While the duck is roasting for the second time, stir together the orange juice, honey, and butter in a small mixing bowl.
After the second hour of roasting is finished, remove the duck from the oven. Increase oven temperature to 475°F.
Brush the orange juice mixture over the top and sides of the duck. Return to the oven and roast for 15 minutes. Brush with the orange juice mixture again and roast until the skin is crispy, about 10 minutes.
Remove the duck from the roasting rack and place on a cutting board. Let it rest 10 minutes before slicing.