| Prep Time | 30 minutes |
| Cook Time | 4.5 hours |
| Servings |
people
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Ingredients
- 1 whole duck Pekin is best is you can find it but any duck will do.
- 1/4 cup honey
- 1/8 cup pomegranate molasses
- 1/8 cup balsamic vinegar
- 3 Tbsp orange juice
- 1 Tbsp sweet Thai chilli sauce
- 1/2 Tbsp Tabassco More or less to taste
Ingredients
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Instructions
- Preheat your over to 300F.
- Wash your duck and pat it dry with paper towel. Cut off any excess fat, especially around the neck and tail then truss it.
- Score the duck skin in a criss-cross pattern and poke it all over with a sharp knife, paying extra attention to any fatty bits. The wholes will help the fat drain off and this is what creates the crispy skin.
- Rub your duck with salt and pop it in a roasting pan breast side up. I've found it works best if you use a rack or something on the bottom of your pay to keep the duck skin from sticking. Roast in the over for one hour.
- Remove duck from the oven and flip it over. Poke it all over with your sharp knife. Roast breast side down for an hour.
- Remove your duck. Poke it all over and flip it again. Roast your duck breast side up for another hour.
- Remove, poke, and flip again. Roast breast side down for the final hour.
- While it's roasting in the final hour, prepare your glaze. Put all the ingredients in a pot and boil them together to reduce. When it's thick enough to coat a spoon and sticky, remove it from the heat and set aside.
- Remove your duck from the oven and crank the heat up to 400F. Flip your duck breast side up and brush it all over with your sticky glaze. When the over reaches the full temperature, pop the duck back in the oven for 5-10 minutes, until the glaze is sticky and hardened.
- Let your duck rest for 15 minutes and then carve and enjoy!