Peel and quarter the onions. Pierce with the whole cloves spice. Stuff the duck with the quartered onions.

Place the duck in a casserole dish with sliced onion and herbs. Cover with aluminum foil and roast in a preheated 325°F oven for 1 hour.

Uncover and cook for 30 minutes longer, basting often with pan liquids. When breast reaches 160°F duck is done. Remove to serving dish and sprinkle with finely grated orange rind.

Heat remaining sauce in pan while whisking in the flour (2 tablespoons or enough to thicken to desired consistency).

Serve in a gravy boat on the side.