Put oven rack in middle position and preheat oven to 300 degrees F (150 degrees C).
Remove and discard excess fat from body cavity and neck, then rinse Whole Duck (1) inside and out and pat dry.
Make shallow pricks all over the duck, everywhere but the drumsticks, with a sharp fork, and then score the outside of the duck in a crosshatch pattern.
Coat inside and outside of the duck with Coarse Ground Salt and Pepper (to taste).
Fold the neck skin under the body, then place the duck, breast side up, on a roasting rack in a roasting pan. Place an Apple (1) inside the cavity.
Cook for 3 1/2 hours. After every hour, turn the duck over carefully and pierce the skin all over again with a fork.
Turn the oven up to 400 degrees F (200 degrees C) and cook for another 30 minutes, breast side up, to get the skin crispy.
During this last half hour, prepare the glaze. Heat Olive Oil (1 tablespoon) in a large saucepan over medium-high heat and add the Shallot (1). Cook, stirring occasionally until they’re soft and translucent.
Pour in the Blood Orange Juice (3/4 cup), Chicken Broth (1/2 cup), and Maple Syrup (1/2 cup). Add the Fresh Rosemary (2 teaspoon), and Ground Black Pepper (1/4 teaspoon) and simmer until mixture is reduced by half and a thick glaze remains, about 10 minutes total.
Transfer the duck to a cutting board and let stand 15 minutes before carving. Discard apple. Reserve the fat in the roasting pan for cooking!