Roast your duck as follows for 4 hours at 300 degrees. After 4 hours, glaze and blast it at high heat for a short time.

1) Dip your duck in boiling water for 1-2 minutes.  If it has any little pin feathers left, this is the perfect time to pull them out as the hot water helps release them.

2) put dock back in to refrigerator for 20-30 minutes.

3) Score the skin by cutting a diamond pattern in the skin only, cut off excess fat, and poke the skin all over using a fork or point of a knife. Be careful not to poke down deep and puncture the meat too much.

4) Salt and truss

5) Roast at 300 degrees for 1 hour, breast-side up

6) Poke skin again, flip, roast for 1 hour, breast-side down

7) Poke skin, flip, and roast for 1 hour, breast-side up

8) Poke skin, flip, and roast for 1 hour, breast side down

9) When the duck is roasting for its fourth hour, make the glaze. In a medium saucepan, combine the honey, molasses, orange juice, soy sauce, and Sriracha sauce. Bring to a simmer.

10) Whisk for a few minutes to make a thick glaze. Set aside, off the heat, until your duck comes out of the oven.

11) Poke skin again, flip, blast at 400 degrees for 10 minutes, breast-side up

12) If you’re saving the duck fat for cooking later, remove it from the pan now.  Do this now, before you add the glaze, so the glaze doesn’t get into the fat.

13) Brush heavily with glaze

14) Finish at 400 degrees for 5-7 minutes. Watch carefully to make sure it does not burn

15) Rest for 10 minutes, carve & serve

Note: You want your duck to register 165 degrees F before eating. This technique should get you there just fine.

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