Remove giblets and neck from duckling; reserve for another use. Rinse duckling thoroughly with cold water; pat dry with paper towels.
Rub 1 orange quarter over skin and inside cavity of duckling. Place remaining orange quarters, 2 parsley sprigs, and next 3 ingredients in cavity of duckling; close cavity with skewers. Tie ends of legs together with string. Lift wingtips up and over back, and tuck under duckling.
Sprinkle with salt and pepper. Place duckling on a rack in a shallow roasting pan breast side up. Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone.
Bake, uncovered, at 425° for 45 minutes. Reduce oven temperature to 400°; bake 35 minutes or until meat thermometer registers 180°. Turn duckling often during baking for more even browning and crisping of skin, if desired. Transfer duckling to a serving platter; let stand 10 minutes before carving. Garnish, if desired. Serve with Cherry Sauce.