The whole bird worth the ceremony: pricked, salted, and slow-roasted so the thick fat renders into the pan (keep it!) while the skin crisps to bronze.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Duck — whole, 2 kg
Orange — quartered, for the cavity
Garlic — halved
Honey — + 1 tbsp soy, for the final glaze
3 steps
Method
1
Prick the skin all over at an angle (through fat, not meat); salt generously and refrigerate uncovered overnight.
480 min — timer available in cooking mode
Why this works
Duck wears a duvet of fat. The pricks are drains; the dry-brine is the crisping head start.
2
Stuff with orange, thyme, and garlic. Roast breast-up at 150°C for 2 hours, pouring off (and hoarding) the fat every 45 minutes.
120 min — timer available in cooking mode
3
Paint with honey-soy; blast at 220°C until lacquered mahogany, 15–20 minutes. Rest 15; carve; defend the pan fat for tomorrow's potatoes.
33 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.