Use a skewer to pierce the skin of the duck all over.
Bring a large pot of water to a boil. Immerse the whole duck in the hot water for 5 minutes. Remove the duck from heat and use a paper towel to dry its skin.
Place it on a wire rack over a baking sheet and leave it in the refrigerator for 2 hours so the skin can dry.
To make the pomegranate molasses glaze, in a small saucepan, combine orange juice, orange strips, honey, pomegranate molasses, cinnamon, star anise, and cloves. Let the mixture cook over medium heat for 25-30 minutes until the mixture is reduced by half and becomes syrupy. Set it aside to cool. Reserve ½ cup for serving.
To make the stuffing, melt butter in a medium non-stick pan over medium heat. Add the onion and garlic and cook until they become soft and fragrant. Add the breadcrumbs, orange rind, herbs, pistachios, and apricot and let them cook for 5 minutes. Season with salt and pepper and mix well to combine. Remove from heat and set aside.When ready to roast, preheat the oven to 375 degrees F.
In a large saucepan over medium-high heat, add butter and potatoes. Let the potatoes brown on both sides for 5 minutes. Remove from heat.
Remove the duck from the fridge. Season the inside and outside generously with salt and pepper. Brush it all over with the pomegranate molasses glaze.
Fill the cavity with herb stuffing and tie the legs together with kitchen twine.
Place the glazed duck, breast up, on top of the bed of potatoes and roast in the oven for 90 minutes until golden brown. Reglaze the duck every 30 minutes. Halfway through, if the skin starts to brown too much, place a large piece of foil over the duck to prevent it from burning.
Remove the pan from the oven and let the duck rest for 15 minutes.
Place the duck on a serving platter, pour the reserved glaze over the duck. Garnish with blood orange wedges, pomegranate, and fresh herbs or eucalyptus leaves.
Serve immediately with the stuffing, potatoes, and a light salad.