Courtesy of Jesse Griffiths, Dai Due
Preheat the oven to 500°. Allow the duck to come up to room temperature. Remove the giblets, heart and liver from the duck and reserve for the rice. Rinse and dry the duck very well and season with salt and pepper. Place the duck on a roasting rack, or directly on the oven rack with a pan (see roasted root vegetables) below it. Roast at 500° for 10 minutes, rotate the duck, and roast for 10 more minutes. Turn the oven down to 300° and roast the duck for 2 hours, or until the legs are tender and the skin is nicely browned, occasionally basting with the rendered fat. Spoon off a little of the fat and reserve for another use. Remove from the oven and allow to rest until ready to serve, at least 30 minutes. Mix together the juice, soy and honey. Turn the oven back up to 500°, brush the duck liberally with the glaze and roast for 4 more minutes, turning the duck once to glaze the bird evenly.
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