Orange Roast Duck (Take 1)

Made this yesterday; it had some issues.

Remove wishbone and score skin
Separate the duck skin from the flesh, as much as possible (breasts and thighs)
Salt both on and under the skin, leave in the fridge to air-dry for at least one night
Stuff with halved oranges and halved garlic heads, with thyme under the skin
Roast at 150C until the breast reads 135, then remove to rest briefly

Make a glaze with 3 parts balsamic vinegar to 1 part honey, plus some pepper and orange zest; reduce to a thick syrup, add a dash more balsamic and some red wine vinegar, then brush the duck down

Roast again at max to brown.
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Problems:
1) Pierced the skin while trying to separate it off, since I scored in advance
2) The fat didn't render out, rendering the breast very hard to eat
3) Thighs still somewhat dry, apparently
4) Burned somewhat

Potential changes:
1) Separate the skin before any scoring (also, the Chinese trick of inflating under the skin might be worth a serious look). I didn't want to score it, but after the breast problem I'd rather not deal with it again. That said, scoring from beneath?
1a) N.B. - Try the boil-blanch cycle thing to compact the skin again.
2) It collapsed somewhat in the fridge; I have a suspicion that stuffing it a night in advance might help to perfume it - maybe a few hours of pure drying, then stuff to preserve structure?
3) Glaze was excellent, but I have a feeling I should brown the skin before applying it, then "brulee." This seems like a situation that might call for a blowtorch.
4) Rendering out the fat:
The glaze might cover up any evidence of scoring, but this one didn't render out even with the scoring
Roasting upside down with scoring could help.
Try higher temperatures to render the fat out and then drop temp to maintain medium rare?

Once I've got the general technique down I think the rest is basically just up to flavoring choices.

All told, I definitely need to refine my roasting technique somewhat - a long slow roast definitely helps out, but it's not a panacea.
I also need to work on butchery; the hip joints on this one got a tad slaughtered.

EDIT: I have a feeling that a lot of this applies equally to chicken. Not actually sure about stuffing chicken with citrus anymore, but other than that...(hm, maybe make a moirpoix in advance, puree, and put under the skin?)