Ingredients:

  • 1 Whole Pekin Duck (approx. 5.5 lbs / 2.5 kg)
  • 2 tsp Kosher salt
  • 1 tsp Black pepper, freshly cracked
  • 1 Large orange, quartered
  • 1 Head of garlic, halved crosswise
  • 3 Sprigs of fresh thyme
  • 0.5 cup Pure Grade A Maple Syrup
  • 0.5 cup Freshly squeezed orange juice
  • 1 tbsp Orange zest
  • 1 tbsp Rice vinegar
  • 1 tbsp Dijon mustard
  • 2 Whole star anise pods

Instructions:

  1. Remove the duck from the refrigerator 30 minutes before cooking. Pat the skin completely dry with paper towels. Use a sharp skewer to prick the skin all over, especially around the breast and thighs, being careful not to pierce the meat itself.
  2. Season the cavity and the skin generously with 2 tsp Kosher salt and 1 tsp black pepper. Stuff the quartered orange, halved garlic, and thyme sprigs into the cavity. Tie the legs together with kitchen string. The bird should feel tight and compact.
  3. Place the duck breast side up on the rack in your roasting pan. Roast at 350°F for about 1 hour 45 minutes. Every 45 minutes, carefully remove the pan and ladle out the excess liquid fat into a heat proof jar. The skin will start to look translucent and thin.
  4. While the duck roasts, combine 0.5 cup maple syrup, 0.5 cup orange juice, orange zest, rice vinegar, Dijon mustard, and star anise in a saucepan. Simmer over medium heat for 10-12 minutes until reduced by half. Note: The glaze should coat the back of a spoon thickly.
  5. Increase the oven temperature to 425°F. Brush a thick layer of the glaze over the entire duck. Return to the oven for 10 minutes. Repeat the brushing every 5 minutes for a total of 15-20 minutes until the skin is dark, bubbling, and intensely fragrant.
  6. Remove the duck from the oven when the internal temperature in the thickest part of the thigh reaches 165°F. Transfer it to a cutting board and let it rest for 15 minutes. Note: This prevents the juices from running out when you carve it.