Duck is known to be a bit more fatty than conventional roast chicken, and so trying it in your trusty turbo broiler could help you eliminate some of the fat content.

Following this recipe will leave you with succulent perfectly cooked meat, greaseless, and skin that is nice and crispy with a nice glaze.

INGREDIENTS

Whole Duck
¼ cup honey 
¼ cup molasses
3 tbsp orange juice
1 tbsp soy sauce
1 tsp or 1 tbsp Sriracha chili sauce(adjust depending on preference)
salt

DIRECTIONS

Thoroughly defrost duck. (Defrost in refrigerator for 2-3 days.)

Remove giblets and neck from interior of duck, save these for making stock.
Rinse duck in cool running water and pat dry. Prick skin, careful not to pierce the meat. You can make a diamond pattern by scoring into the duck skin and fat without cutting into the meat. Sprinkle the cavity with a little kosher salt.
Truss the duck (tie together the legs so that it is easier to handle) and put it in your turbo broiler. Cook at 350°F for 30 to 40minutes on one side and flip it.

Tip: Check the duck at the 30 minute mark and see if it is good enough to turn around. If not, let it cook for 10 more minutes then flip. While the duck cooks, prepare the glaze.
Combine honey, molasses, orange juice, soy sauce, and hot sauce and bring to a simmer. Keep mixing under medium heat until it gets thick and syrupy. Set aside until the duck cooks.

When the duck is just about done, another 30 minutes, take it out of the turbo oven and brush with the glaze, make sure to completely cover it.
Stick the duck back into the turbo broiler and cook for another 5 to 7 minutes until it is nicely mahogany color. Serve with roasted vegetables or mashed potatoes on the side.

Chicka Ortega-Boutain