For chutney: Place all ingredients into a medium pot and stir together. Place over medium high and simmer for 25 to 30 minutes or until cranberries and persimmons become tender and begin to melt together. Set aside until ready to use. (re-warm when ready to serve)
12 hours before roasting, place duck onto a clean plate and pierce skin all over with fork. Pat dry and place duck in the refrigerator, uncovered, to allow skin to dry.
Preheat oven to 375˚F.
Remove duck from refrigerator and fill cavity with aromatics (onions, tangerines, lemons, thyme). Tie legs together with twine and tuck winds behind back.
Arrange remaining aromatics in a roasting pan top with prepared duck. Generously season with salt and pepper and roast for about 30 minutes.
While duck begins to roast, whisk together all glaze ingredients.
Brush duck with glaze and continue to roast for about 1 hour, basting every 15 minutes.
Once the internal temperature reaches 155˚F, raise the oven temperature up to 425˚F and finish roasting for 10 minutes. Remove from oven and allow duck to sit for about 10 minutes. Transfer onto a prepared platter and serve with chutney.