Ingredients:

  • 1 whole duck (approx. 5.5 lbs), thawed
  • 2 tbsp Kosher salt
  • 1 large orange, quartered
  • 4 cloves garlic, smashed
  • 2 star anise pods
  • 1 bunch fresh thyme
  • 3 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 tbsp dark soy sauce
  • 0.5 tsp ginger, freshly grated

Instructions:

  1. Remove the duck from the packaging and pat it incredibly dry with paper towels.
  2. Using a sharp knife, score the skin in a diamond pattern across the breast, being careful not to pierce the meat.
  3. Place the duck on a rack in the sink and pour 4 cups of boiling water over it. Watch the skin tighten and turn pale.
  4. Rub the 2 tbsp Kosher salt all over the skin, including the underside.
  5. Place the orange quarters, 4 cloves garlic, 2 star anise, and the bunch of thyme inside the duck.
  6. Place the duck breast side up on a rack in a roasting pan. Roast at 325°F for 1 hour. Listen for the gentle sizzle of rendering fat.
  7. Carefully flip the duck to breast side down. Prick any areas where fat is pooling. Roast for another 25 minutes.
  8. In a small bowl, whisk the 3 tbsp honey, 2 tbsp balsamic, 1 tbsp dark soy, and 0.5 tsp grated ginger.
  9. Flip the duck back to breast side up. Increase oven heat to 400°F. Brush half the glaze over the skin.
  10. Roast for 10 to 15 minutes until the skin is dark, mahogany, and glassy. Brush with the remaining glaze 5 minutes before pulling it out.