Glazed Roast Duck

References: https://www.youtube.com/watch?v=inphbadzM_8

Step 1. Brine the Duck: Dissolve salt in 1 liter of water over medium heat. Add aromatics (e.g., herbs, spices) and let sit for 5 minutes. Add ice to cool the brine completely.

Step 2.Prep the Duck: Remove the duck from the brine and rinse under cold water for 30 minutes. Prick the duck skin all over with a sausage prick, wooden skewer, or small sharp knife. Blanch the Duck: Bring a pot of salted water to a boil. Using tongs, dunk the duck into the boiling water for 20 seconds, then transfer to ice water. Repeat this blanching process once more (total of 2 times).

Step 3.Dry the Duck: Place the duck crown side down in a bowl of coarse salt. Air-dry the duck in the fridge for 24 hours. Prepare for Cooking: Rinse off the salt under cold water and pat the duck dry.

Step 4.Score the Duck Skin: Gently score the skin without cutting into the meat. Roast the Duck: Place the duck on a wire rack over a tray. Roast in the oven at 200°C for 6 minutes. Reduce the oven temperature to 140°C (284°F). Pour hot duck fat or oil over the duck and roast, basting at intervals. Cook to Temperature: Check the internal temperature after 8 minutes; continue basting and roasting until it reaches 56°C (133°F). Rest the duck outside the oven for 10 minutes (the internal temp should stabilize at 56°C).

Step 5.Make the Honey Glaze: Heat honey, star anise, and Sichuan peppercorns in a hot pan. Boil until golden brown, then remove from heat. Add crushed garlic, orange peel, sage, and lavender. Let the flavors infuse.

Step 6. Glaze and Crisp the Skin: Brush the honey glaze over the duck skin. Finish by blow-torching or placing under a hot grill to crisp the skin.