- 1 (5 - 6 pound) whole Pekin duck
- Kosher salt
- Sweet & Spicy Glaze
- 1/4 cup honey
- 1/4 molasses
- 3 tablespoons orange juice
- 1 tablespoons soy sauce
- 1 1/2 tablespoons Sriracha chili sauce (adjust to taste)
Preparation time 20mins
Cooking time 240mins
Adapted from thehungrymouse.com
Score the skin, cut off excess fat, and poke it all over. Salt and truss.
Roast at 300 degrees for 1 hour, breast-side up.
Poke, flip, roast for 1 hour, breast-side down.
Poke, flip, roast for 1 hour, breast-side up.
Poke, flip, roast for 1 hour, breast side down.
Poke, flip, blast at 400 degrees for 10 minutes, breast-side up.
Brush with glaze. Finish at 400 degrees for 5-7 minutes
Rest, carve, serve and enjoy!