Instructions:

1. Preheat your oven to 375°F (190°C).
2. Wash and pat dry the duck, inside and out. Season the cavity with salt, pepper, and a sprinkle of Chinese five spice.
3. Cut one of the oranges into wedges and stuff them along with the fresh thyme inside the duck.
4. Truss the duck with kitchen twine to hold everything in place.
5. Score the skin of the duck with a sharp knife, being careful not to pierce the meat. This helps render the fat and creates a crispy skin.
6. Season the outside of the duck with salt, pepper, and a generous dusting of Chinese five spice.
7. Place the duck on a roasting rack, breast side up, in a roasting pan.
8. Squeeze the juice from the second orange and brush it over the duck.
9. Roast the duck in the preheated oven for about 2-2.5 hours, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
10. Let the duck rest for about 10 minutes before carving.
11. Garnish with pomegranate seeds for a burst of color and flavor.