Crispy Skin Roasted Duck
For the Sweet and Spicy Glaze:
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.