Roasted duck

Preheat your oven to 180°C (350°F).
Rinse the duck inside and out under cold running water and pat it dry with paper towels.
In a small bowl, mix together the salt, black pepper, dried thyme, dried rosemary, minced garlic, lemon zest, and olive oil to create a seasoning paste.
Rub the seasoning paste all over the duck, both inside and out.
Place the seasoned and trussed duck on a rack in a roasting pan, breast side up.
Roast the duck in the preheated oven for about 2 hours, or until the skin is crispy and golden brown, and the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.
Baste the duck with the pan juices every 30 minutes to keep it moist.
While the duck is roasting, make the glaze by mixing honey, soy sauce, and balsamic vinegar in a small saucepan. Heat it over low heat until it's well combined. Set aside.
During the last 20-30 minutes of roasting, brush the duck with the glaze every 10 minutes. This will give it a delicious, glossy finish.
Once the duck is done, remove it from the oven and let it rest for about 10 minutes before carving.
Serve the roasted duck with your favorite side dishes.
Enjoy your delicious roasted duck!