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1. Preheat the oven to 450°F. Pat the duck completely dry with paper towels. Rub the bird inside and out with the crushed garlic clove, then sprinkle the cavity liberally with salt and a few grindings of pepper.
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2. With a small, sharp knife or a vegetable peeler with a rotating blade, remove the peel from one of the lemons without cutting through to the bitter white pith beneath it.
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3. Place the peel inside the cavity of the duck, then close the opening securely by lacing it with skewers, or by sewing it with heavy white thread.
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4. Fasten the neck skin to the back of the duck with a skewer and truss the bird securely. Slice the peeled lemon in half crosswise and rub its cut surface over the skin of the duck.
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5. Place the duck breast side up on a rack set in a shallow open pan. Roast undisturbed in the middle of the oven about 20 minutes, or until the duck has begun to brown. Then reduce the heat to 350°F and roast about 1½ hours longer. Basting is unnecessary.
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6. To test for doneness, pierce the thigh of the duck with the tip of a small, sharp knife. The juices should run out a pale yellow; if tinged with pink, roast another 5 to 10 minutes.
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7. While the duck is roasting, bring 2 quarts of water to a boil over high heat in a heavy 3- to 4-quart saucepan. Pour in the rice in a thin, slow stream so that the water keeps boiling.
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8. Reduce the heat to moderate and let the rice boil uncovered for 15 minutes, or until the grains are tender but still slightly firm to the bite. Drain the rice in a colander.
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9. Place the sausages in an 8- to 10-inch skillet and prick them in two or three places with the point of a small, sharp knife. Add enough cold water to cover them completely and bring to a boil over high heat.
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10. Then reduce the heat to low and simmer uncovered for 5 minutes. Drain on paper towels, and slice the sausage into1/8-inch-thick rounds.
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11. In a heavy 12-inch skillet, melt the lard over high heat until it splutters. Drop in the sausage and cook, stirring frequently, for 3 or 4 minutes. Reduce the heat to low, add the carrot and onion and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
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12. Add the ham and cook for 2 or 3 minutes longer. With a fork stir in the rice, lemon juice, and 6 tablespoons of parsley. Taste for seasoning and set aside, covered to keep warm.
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13. Transfer the duck to a platter and, with a large spoon, skim as much of the fat as possible from the juices remaining in the roasting pan.
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14. Pour in ½ cup of water and bring it to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Boil briskly, stirring frequently, until the liquid thickens lightly and is reduced to about ¼ cup. Taste for seasoning.
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15. To assemble, spread the rice mixture evenly on the bottom of a large, shallow casserole or in a deep heated platter. Carve the duck into serving pieces and arrange the pieces attractively, skin side up, on the rice.
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16. Spoon the reduced cooking liquid over the duck, sprinkle with the remaining 2 tablespoons of parsley, and garnish the casserole with the remaining lemon cut lengthwise into 8 wedges. Serve the duck and rice at once directly from the casserole.
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