Step 1

Combine ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, 1 Tbsp. sugar, and 1 Tbsp. finely chopped thyme in a medium bowl. Finely grate zest of 1 orange into bowl; set orange aside. Work zest into dry brine with your fingers.

Step 2

Place one 4–5-lb. whole Pekin duck, neck and giblets removed, patted dry, on a flat or V-shaped rack set inside a large roasting pan or rimmed baking sheet. Prick skin all over with a fork, being careful not to pierce meat. Pack dry brine all over duck, inside and out, nudging some into areas where skin naturally separates from meat (such as neck, top of breast, and between legs and breast). Massage dry brine into skin. Tuck wing tips under; chill duck, uncovered, at least 12 hours and up to 2 days.

Step 3

Let duck sit at room temperature 1 hour before cooking.

Step 4

Place a rack in lower third of oven; preheat to 425°. Remove duck; rinse and dry roasting pan and rack. Pat duck dry with paper towels (do not wipe off any dry brine). Return rack to pan and set duck, breast side down, on rack; pour ½ cup water into pan. Roast duck 40 minutes (it should be golden brown on top). Remove pan from oven; turn duck breast side up. Roast until breast is golden brown, about 40 minutes.

Step 5

While the duck is roasting, squeeze juice from reserved 1 orange and remaining 3–5 oranges into a measuring glass until you have 1½ cups. Combine orange juice, 2 cinnamon sticks, 5–6 star anise pods, ½ cup soy sauce, ¼ cup pomegranate molasses, ¼ cup honey, and ¼ cup balsamic vinegar in a small saucepan; stir until pomegranate molasses and honey are incorporated. Bring to a boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until the consistency of a loose syrup, 15–20 minutes. Season with salt and freshly ground black pepper if needed. Remove glaze from heat.

Step 6

Remove duck from oven; reduce oven temperature to 375°. Carefully brush glaze over duck in numerous thin layers, making sure to get around neck, wings, and legs. Set leftover glaze aside for serving. Roast duck until deeply browned (an instant-read thermometer inserted into a thigh should register over 165°), 15–20 minutes. Remove from oven and, using tongs, carefully tip bird downward to release any juices from inside carcass. Transfer duck to a cutting board. Let rest at least 30 minutes.

Step 7

While the duck is resting, carefully pour fat and juices in roasting pan through a sieve into a small bowl. Spoon or pour out fat into a medium saucepan, leaving juices behind (it’s okay if you get some juices; you should have about ¼ cup fat). Set saucepan with fat aside; discard juices left in bowl.

Step 8

Place 1½ cups basmati rice in a medium bowl and pour in cold water to cover. Swish around with your hands to rinse, then drain. Repeat until water starts to look clear, 2–3 more times. Set drained rice aside.

Step 9

Heat reserved duck fat in pan over medium. Add 3 star anise pods and cook, stirring, until fragrant, 30–60 seconds. Add reserved rice to pan, stirring to coat each grain with fat. Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 2¼ cups cold water; stir. Increase heat to medium-high; bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 15 minutes. Gently fluff rice with a fork.

Step 10

Reheat reserved glaze over medium-low. Remove from heat, squeeze in orange juice to taste (1–2 Tbsp.). Transfer duck to a platter. Arrange pomegranate wedges, orange wedges, and thyme sprigs around. Serve with rice and remaining sauce alongside.