Roast Duck with Spiced Orange Bourbon Glaze

This duck makes a great presentation on your Thanksgiving table.

1 6 lb Duck (these are typically farm ducks that can be purchased at your local grocer)
2 Oranges
2 tsp Kosher salt
1 tsp Freshly ground black pepper

2-3 Fresh Cayenne peppers, minced (or similar hot peppers like habaneros or serranos)
2 tbsp Fresh ginger, minced
1 1/2 cups Orange Marmalade
1/3 cup Molasses
1/4 cup Bourbon
1 tsp Salt (or to taste)

Purchase your duck a day or two in advance. (two or three days in advance if it needs to thaw.) Take the duck out of it's wrapper, remove giblets, rinse and pat dry. Place uncovered in the icebox for 8 or up to 24 hours.
Preheat your oven to 400º. Cut up the oranges into quarters. Prick the skin of the duck all around and salt and pepper it inside and out. Stuff the cavity with the oranges. Truss the legs together. Place on a rack in a cake-sized pan and slide it into your preheated oven.
Roast for 45 minutes. While the duck is roasting, make the glaze.
Mince the hot peppers and ginger, then combine all ingredients into a sauce pan. Let simmer on low, stirring frequently, until reduced to a thick glaze, about 10 minutes. If it becomes too thick stir in more bourbon. After 45 minutes remove the duck from the oven and spoon half of the glaze over the duck. Return to the oven and continue to roast for 20 minutes.
Remove the duck from the oven and spoon on most of the remaining glaze leaving a little to share at the table. Light or turn on your broiler and return the duck to the oven. Broil until crispy brown on top.
Remove from oven and let sit for 10 minutes before carving. Serve with remaining sauce.