Preheat the oven to fan assisted 200C / 220C / 425F / gas 7.
Pat the duck dry and prick it all over with a fork.
Rub the spices and the salt all over the duck including in the cavity. Then place the half orange in the cavity.
Place the duck breast side up in the roasting tray and roast for 20 mins so that the fat starts to run).
Then turn the oven down to fan assisted 160C / 180C / 350F / gas 4 and roast the duck for about another 1 hour until the juices run clear or until the internal temperature reads a minimum of 74C (165F). Mine read 98C (208F) in the breast when done and it was perfect for me.
Remove from the oven and let rest for at least half an hour before carving and serving with lots of pomegranate.