1 duckling (Long Island if possible), about 5 pounds
Six 1 by 3-inch strips orange zest
1 small onion, halved
Kosher salt and freshly ground black pepper
1 1/2 tablespoons unsulfured molasses
1 1/2 tablespoons honey
1/4 teaspoon coriander seeds, lightly crushed
8 whole black peppercorns, lightly crushed
2 tablespoons fresh orange juice
2 tablespoons balsamic vinegar
2 large garlic cloves, crushed and peeled


The day before popping the bird into the oven; remove the giblets and neck from the cavity of the bird and discard. Thoroughly check the duck and pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.

Roast the duck:

Preheat oven to 300 degrees F.

Pierce the duck’s skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Pricking the skin is very important when roasting a duck. It allows the juices to flow evenly.

While the duck is roasting, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.

Remove the duck from the oven and carefully, pour off the excess fat from the pan. You can reserve the fat for seasoning vegetables, frying potatoes or other recipes, if desired. Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.

Rest the duck for about 10 minutes. brushing the duck’s skin with glaze about every 2 or 3 minutes with the duck is resting. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

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