Roast Duck with Orange-Molasses Glaze


  1. Prepare the duck by scoring the skin with a knife all over, about every 1/2 to 1 inch, since as the fat melts it needs someplace to go
  2. Sprinkle cavity with kosher salt
  3. Let rest uncovered and dried in the refrigerator for a few hours OR quickly douse the bird in boiling water for 2-3 minutes to slightly cook the skin (I haven't tried the boiling method) - this is to encourage a crispy skin
  4. Preheat oven to 300-325F and place duck on cooking rack
  5. Cook until it has an internal temperature of 165F - flipping the bird a few times for even browning.
  6. Meanwhile, mix all the other ingredients (aside from the salt) in a sauce pan on the stove until thickened and set aside
  7. When duck is ready, remove from oven and pour on the glaze, let sit for a few minutes. Reserve some glaze to be used as sauce
  8. Alton Brown has a "Mighty Duck" recipe where the duck is brined and then quartered, cooked in a cast iron skillet and then baked - it may be easier for getting the bird evenly cooked. Have yet to try it myself