Serves: 4 to 6

Ingredients:

• 1 whole duck, about 5 to 6 pounds
• 1 tablespoon kosher salt
• 1 teaspoon The Spice Way Black Pepper
• 1 orange, quartered
• 1 onion, quartered
• 4 garlic cloves, crushed
• 4 sprigs rosemary
• 4 sprigs thyme

For the Orange Glaze:

• 1 cup fresh orange juice
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons unsalted butter
• 1 tablespoon orange zest
• Pinch of salt and The Spice Way Black Pepper

Preparation:

1. Heat oven to 375°F. Remove giblets and pat duck dry thoroughly. Lightly prick skin on breast and legs without piercing the meat. Season inside and out with salt and black pepper. Stuff cavity with orange, onion, garlic, rosemary, and thyme.
2. Place duck on a rack in a roasting pan, breast side up. Roast 1 hour, then carefully remove excess rendered fat. Continue roasting 60 to 75 minutes until the thigh reaches 165°F and skin is deeply browned.
3. While roasting, combine orange juice, broth, honey, soy sauce, balsamic vinegar, butter, zest, salt, and black pepper in a saucepan. Simmer 15 to 20 minutes until slightly thickened. Brush glaze onto duck during the last 20 minutes of roasting, 2 to 3 times.
4. Rest duck 15 minutes before carving. Serve with extra glaze on the side.