Maple-Glazed Roast Duck

Step 1

Preheat oven to 325°F. Prick the skin of the whole duck all over with a fork (avoid piercing the meat) and season the cavity with the salt and pepper.

Step 2

Place the duck breast-side up on a rack in a roasting pan and roast for 1 hour 30 minutes, pricking the skin and draining excess fat from the pan every 30 minutes.

Step 3

Meanwhile, whisk together the maple syrup, orange juice, soy sauce, garlic, and fresh thyme leaves in a small saucepan; simmer over medium heat 5 minutes until slightly thickened.

Step 4

Brush the duck generously with the glaze and increase oven temperature to 425°F; roast 15-20 more minutes, brushing with the glaze once more, until the skin is deeply browned and the thickest part of the thigh reads 165°F.

Step 5

Let the duck rest 15 minutes before carving and serve with any remaining glaze.