Crispy Skin Roasted Duck

Ingredients:

• Whole Pekin duck, 3 kg
• Salt

For the Sweet and Spicy Glaze:

• Honey, 1/4 cup
• Molasses, 1/4 cup
• Orange juice, 3 tbs
• Soy sauce, 1 tbs
• Siracha chili sauce, 1 1/2 tbs

Preparation:

Score the skin, cut off any excess of fat, and poke it all over

Salt and truss

Roast at 150°C for 1 hour, breast-side up.

Poke, flip, roast for 1 hour, breast-side down.

Poke, flip, roast for 1 hour, breast-side up.

Poke, flip, roast for 1 hour, breast side down.

When the duck is roasting for its fourth hour, it’s time to make the glaze.

In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Bring to a simmer.

Whisk constantly over medium-high heat for a few minutes or until it gets thick and syrupy.

It should coat the back of a spoon fairly thickly.

Set your glaze aside, off the heat, until your duck comes out of the oven.

Poke, flip, blast at 200°C for 10 minutes, breast-side up.

Brush with glaze.

Finish at 200°C for 5-7 minutes.

Rest, carve & serve.