Preheat the oven to 425 degrees F. Prick the skin of the duck all over with a fork. Tie the legs together; fold and tuck the wings under the body. Season with salt and pepper. Place breast side up on a rack in a roasting pan. Fill the pan with hot water to a level just below the duck. Cover and roast 90 minutes. Reduce oven temperature to 325 degrees F. Uncover duck and brush with of the glaze. Roast 10 minutes more, and then brush with remaining glaze. Roast 10-15 minutes more, or until skin is nicely glazed and crispy. Make the sauce by melting the butter and sugar in a pot over medium heat until melted and like caramel. Slowly and carefully, watch for splatters, whisk in orange juice, stock, zest, lemon juice, soy sauce and brandy. Bring to a boil and reduce by a 1/3. Mix cornstarch with 3 Tbsp. cold water. Whisk into sauce and cook until thickened, and then reserve sauce over low heat. When the duck is cooked, rest 10 minutes. Carve and arrange the pieces on the platter and garnish with orange slices and parsley. Serve the sauce alongside.
Note: If you’re serving duck lovers, then you may wish to serve a duck per serving rather then the allowed for in this recipe.