Methods/steps
Preheat the oven to 500°. Allow the duck to come up to room
temperature. Remove the giblets, heart and liver from the duck and
reserve for the rice. Rinse and dry the duck very well and season with
salt and pepper. Place the duck on a roasting rack, or directly on the
oven rack with a pan (see roasted root vegetables) below it. Roast at
500° for 10 minutes, rotate the duck, and roast for 10 more minutes.
Turn the oven down to 300° and roast the duck for 2 hours, or until the
legs are tender and the skin is nicely browned, occasionally basting
with the rendered fat. Spoon off a little of the fat and reserve for
another use. Remove from the oven and allow to rest until ready to
serve, at least 30 minutes. Mix together the juice, soy and honey. Turn
the oven back up to 500°, brush the duck liberally with the glaze and
roast for 4 more minutes, turning the duck once to glaze the bird
evenly.
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