Lay duck down skin side up on a lined baking tray. Pat dry with paper towel, if you have time leave uncovered in the fridge overnight to dry out.
Preheat the oven to 180C. Score duck skin with a sharp knife in a crosshatch pattern.
Combine the garlic cloves, olive oil, salt and pepper, 1 Tbsp lemon zest and 2 Tbsp lemon juice and thyme in a bowl. Brush all over duck and then roast for 80mins. Allow to rest for 10 mins before serving.
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