Preheat oven to 350 degrees. Trim the extra fat from the duck. Score the top of the duck in a criss cross pattern without piercing the skin. Generously season all sides of the duck including the cavity. Stuff the cavity with half of the carrots, parsnips, celery, lemon and herbs along with all of the shallots and garlic. Tuck the loose skin from the tail up and around the cavity. Place on roasting rack inside a roasting pan breast side down and roast for 25 min per pound or until internal temperature reaches 160 degrees. After the first hour, remove the duck from the oven and set it aside on the roasting rack for a moment. Add the remaining veggies, herbs and the chicken stock to the roasting pan. Add the roasting rack back into the pan and replace the duck, breast side up. Continue cooking until done. Remove the duck from the oven and allow to rest for at least 20 minutes. Remove veggies from the cavity and discard. Carve the duck to your preference and serve on top of roasted veggies. Top with jus from the roasting pan.