1. Score the duck skin in a crosshatch pattern.
2. Stuff the duck cavity with rosemary and thyme.
3. In a saucepan, combine soy sauce, ginger, garlic, butter, rosemary, thyme, and orange peels. Simmer until fragrant.
4. Baste the duck with the glaze, and roast in the oven, basting regularly.
5. For the blood orange sauce: melt butter in a pan, deglaze with Grand Marnier, add chicken stock, blood orange juice, and the reserved duck glaze. Reduce until thickened.
6. Carve the roasted duck and serve with the blood orange sauce, garnished with orange slices and fresh herbs.
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