Put oven rack in middle position and preheat oven to 350°F.
Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper.
Combine bread cubes, chopped green onion, parsley, salt, pepper, paprika, half and half, and eggs, stir to mix. Add currant jelly and mix lightly to coat all. Spoon the stuffing into the duck cavity, closing the cavity with poultry pins. Place the duck, breast-side up, on an insert rack fitted in a roasting pan and tuck the wing tips back under the duck. In a small saucepan, melt butter and stir in lemon juice, Worcestershire sauce, and white pepper. Brush on all exposed area of duck and save the remainder for basting every 30 minutes while duck is roasting.
Cook uncovered for about 30 minutes at 350ºF or until it becomes golden in color. Cover loosely with foil and continue roasting for 2 hours, rotating the pan every 30 minutes or so. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180ºF when inserted into the thigh.