Roast duck

Ingredients:

• 1 Peking duck weighing approximately 2.2 kg.
• 6 strips of orange zest, 2x8 cm.
• 1 small onion, cut in half
• 1.5 tbsp. molasses
• 1.5 tbsp. honey
• 1/4 tsp coriander seeds, lightly crushed
• 8 whole black peppercorns, lightly crushed
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons balsamic vinegar
• 2 large cloves garlic, split and peeled

Preparation:

1. The day before cooking, gut the duck and remove the neck. Use tweezers to remove any remaining feathers from the skin, if necessary. Trim the neck skin and any excess fat around the cavity. Rinse and dry the duck thoroughly. Place the duck on a rack set over a baking sheet and refrigerate for 24 hours.
2. Preheat the oven to 150°C (300°F). Use a skewer or knife to pierce the duck's skin every 1 cm (0.5 in) all over, including the back. Season the inside of the cavity with salt and black pepper and stuff the duck with 3 strips of orange zest and the onion. Place the duck on a rack set in a roasting pan and pour 1 cup of water into the bottom. Roast the bird for 3 hours, removing it from the oven every hour and piercing the skin again.
3. Meanwhile, prepare the glaze: In a small saucepan, combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic. Heat, stirring, over medium-high heat until the mixture is warm. Remove the glaze from the heat and let it sit at room temperature while the duck cooks.
4. Remove the duck from the oven and carefully pour off any excess fat from the roasting pan. If desired, save this fat for frying potatoes or other uses. Increase the oven temperature to 230°C (430°F). Return the duck to the oven and roast until the skin is crisp and browned, about 30 minutes more.
5. Let the duck rest at room temperature for 10 minutes before slicing. During this time, brush the skin with glaze 4-5 times. Carve the duck and transfer the pieces to a warm platter. Serve with the remaining glaze for drizzling over the duck, if desired.