Roast Duck

Ingredients

• 1 whole duck (4 to 5 pounds), giblets removed
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 orange, quartered
• 1 onion, quartered
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme
• 2 tablespoons honey
• 1 tablespoon soy sauce

Method

1. 1

   Remove the duck from the refrigerator and pat it dry inside and out with paper towels. Let it sit at room temperature for 30 minutes.

2. 2

   Preheat the oven to 325°F. Using a sharp knife or skewer, prick the skin all over, especially over the breast and thighs, being careful not to pierce the meat.

3. 3

   Season the duck cavity with salt and pepper, then stuff with the orange quarters, onion, garlic, and thyme sprigs.

4. 4

   Season the outside of the duck generously with the remaining salt and pepper. Tie the legs together with kitchen twine and place the duck breast-side up on a roasting rack set inside a roasting pan.

5. 5

   Roast in the preheated oven for 1 hour, then carefully spoon off and discard the rendered fat from the bottom of the pan.

   1:00:00 · Initial roast
6. 6

   Continue roasting, draining rendered fat from the pan every 30 minutes, for 1 1/2 hours more, until an instant-read thermometer inserted into the thigh reads 165°F.

   1:30:00 · Continue roasting
7. 7

   In a small bowl, whisk together the honey and soy sauce.

8. 8

   Increase the oven temperature to 425°F. Brush the duck all over with the honey-soy glaze and roast for 15 minutes more, until the skin is deep golden and crisp.

   15:00 · Crisp skin at high heat
9. 9

   Transfer the duck to a cutting board and let it rest for 15 minutes before carving.

   15:00 · Rest before carving
10. 10

    Remove the twine and aromatics from the cavity, carve the duck into portions, and serve with the pan juices spooned over the top.