Preheat oven to 350 degrees F.

Remove the neck, heart, liver from the duck.

Cut the orange, lime, onion, celery, ginger, garlic, lemon grass and jalapenos into large chunks.

Rinse the duck inside and out with fresh water.

Pat the inside and outside of the duck dry with paper towels.

Stuff the cavity with some of each of the chopped aromatics.

Secure the cavity with tooth picks or skewers.

Rub the olive oil all over the outside of the duck and season with salt and pepper to taste.

Place the duck on a wire rack, breast side down into a large roasting pan and cover with lid.

(be sure your wire rack is raised so that the duck won't be sitting in liquid)

Toss the rest of the aromatics into the bottom of the roasting pan and pour the 2 cups of fresh water in.

Roast for 1 hour.

Carefully turn the duck over so that it is breast side up.

Return to oven and roast, covered one hour more or until the internal temperature reaches 170 degrees F.

Remove from oven and place the duck on a foil lined baking sheet, breast side up.

Turn the oven to broil on high.

Place the duck 3-4 inches under the broiler for 4-5 minutes to crisp the skin.

Remove from oven and tent with foil lightly.

Remove the aromatics and 1 cup of liquid from the roasting pan and place in a medium pot.

Place over med/hi heat and allow to come to a boil.

Simmer until the sauce reduces by 1/3. (about 10 minutes)

Strain the sauce and discard all the solids.

Return to pan over med/hi heat.

Add 2 tbsp rice wine vinegar, 2 tbsp soy sauce, 2 tbsp brown sugar and 1 tsp hot chili sauce.

Bring the liquid to a boil again.

Combine 2 tbsp cold water and 2 tbsp corn starch in a small cup.

Stir into the strained liquid.

Cook another minute or two to thicken.

Slice the duck into portions and serve with the sauce.