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Preheat oven to 300°F with one rack in middle and one rack in lower third. Place a baking pan (larger than duck) on the lower rack.
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Remove giblets from duck and cut into 1/4 inch dice.
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Put milk in a flat 8-inch square dish and put bread in one layer, turning each slice once, to absorb all of milk.
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Tear bread into a bowl and add giblets, pork, cilantro, ginger, garlic, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix together with hands to combine all ingredients evenly.
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Pat duck dry and rub outside with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill cavity with stuffing and close opening with toothpicks. Squeeze lemon half over duck.
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Place duck directly on upper oven rack positioning it directly over roasting pan (on lower rack beneath; this will allow air circulation for even browning and roasting pan will collect drippings). Roast duck until crisp and fork tender, 3 hours.
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Let duck rest 15 minutes, then remove stuffing, in one piece if possible, and slice. Arrange on a serving platter. Remove meat and skin from duck in large pieces with a fork and a spoon and arrange around stuffing. Sprinkle with cilantro and serve.
