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Duck, whole roasted
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| 1 | whole duck |
| kosher salt | |
| Sweet & Spicy Glaze | |
| 1/4 cup | honey |
| 1/4 cup | molasses |
| 3 Tbls. | orange juice |
| 1 Tbls. | soy sauce |
| 1 1/2 Tbls. | Sriracha chili sauce |
For the glaze:
Combine all ingredients and whisk constantly over medium-high heat for a few minutes, ’til it gets thick and syrupy.
Score the skin, cut off excess fat, and poke it all over
Salt and truss
Roast at 300 degrees 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
While waiting for oven to heat up, drain off fat (before glazing)
Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
Brush with glaze
Finish at 400 degrees for 5-7 minutes
Rest, carve & serve
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