Preheat oven to 350°.
Dice vegetables and place in a roasting pan with rack.
Simmer orange juice, honey, salt and 2 sprigs of rosemary in a small saucepan for 15 minutes, then remove from heat.
Rinse and dry duck thoroughly, then place breast-up on rack in roasting pan.
Score the skin over the breast and legs to help some of the fat escape while roasting (this will also help crisp the skin).
Brush half of the orange glaze over duck, reserving the other half for later.
Truss duck legs together and cover the pan with foil.
Roast for 2-2 ½ hours, brushing more glaze over the duck and stirring the vegetables every 30 minutes.
Duck is done when internal temperature reaches 135° for medium-rare or 170° for well-done.