Crispy Roast Duck with Honey-Orange Glaze

Serves: 4
Prep Time: 15 mins | Cook Time: 2 hours

Ingredients:

• 1 whole free-range Beech Ridge Farm duck (about 2–2.5 kg)
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 orange, sliced into rounds
• 4 sprigs of rosemary or thyme

For the glaze:

• 3 tbsp honey
• 3 tbsp orange juice
• 1 tbsp soy sauce

Instructions:

1. Prep the duck: Pat the duck dry with paper towels. Score the skin in a crisscross pattern without cutting into the meat.
2. Season: Rub salt, pepper, and garlic powder all over the duck, including inside the cavity.
3. Stuff: Place orange slices and rosemary inside the cavity.
4. Roast: Place the duck on a rack in a roasting pan, breast-side up. Roast at 180°C (350°F) for 1.5–2 hours, draining excess fat every 30 minutes.
5. Glaze: In the last 15 minutes, brush the duck with the honey-orange-soy glaze.
6. Rest & serve: Let rest for 15 minutes before carving.