Roasted Duck with Orange Ginger Glaze

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I chose this recipe as I love ginger. However, I feel that something is missing from this recipe. Time wise I think.

It said to roast the duck at 375o for 45 minutes and that's it? Then you make the sauce and then nothing. The duck needs to cook more as it was too rare to eat. I've had rare duck breast but this was ridiculous. Do you add it to the sauce and let it finish cooking there. WHaaa? I was very confused and let the duck roast for like a two hours more and then it was done.

I think this recipe has merit but maybe it needs to be looked at and rewritten.