Roasted Duck w/ Sweet & Spicy Glaze

This duck made a special dinner perfect! Crispy skin, yet moist and tender meat with an AMAZING glaze. It was worth the wait!

Ingredients:

1 whole Pekin duck, 5-6 lbs.

Kosher salt

Sweet & Spicy Rub (optional – not in original recipe, but I added and we loved)

2 tablespoons soy sauce

1 tablespoon honey

2 teaspoons five-spice powder

Pinch crushed red chile flakes

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

Sweet & Spicy Glaze:

1/4 cup honey

1/4 cup molasses

3 Tbls. orange juice

1 Tbls. soy sauce

1 1/2 Tbls. Sriracha chili sauce (adjust to taste)

Instructions:

Score the skin (careful not to cut into meat)

Cut off excess fat, and poke it all over

Salt and truss (tie legs together) (Add optional rub, if using - as shown)

Roast at 300°F for 1 hour, breast-side up

Poke, flip, roast for 1 hour, breast-side down

Poke, flip, roast for 1 hour, breast-side up

Make the glaze: In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Simmer, whisking constantly, for a few minutes until it gets thick and syrupy. Remove from heat and set aside.

Poke, flip, roast for 1 hour, breast side down

Poke, flip, breast-side up and brush with glaze

Finish at 400°F for 10 minutes

Transfer duck to a platter and let rest 15 minutes, then carve. Enjoy!