Camilla – Page 8 – Family Feast

Most people don’t know that scoring the duck skin and drying it overnight makes the crispiest finish. You’ll learn simple steps to render fat, season with bold glazes, and finish each bird so the skin snaps and the meat stays juicy. Follow clear timing and oven tips for nine roasted and four specialty styles, from citrus-balsamic to Szechuan peppercorn, and you’ll serve a holiday centerpiece that looks and tastes luxurious. Classic Roast Duck With Orange-Balsamic Glaze Crisp-skinned roast duck glazed with bright orange and tangy balsamic for a festive, show-stopping centerpiece. Ingredients: 1 whole duck (about 5–6 lb), giblets removed and patted dry 1 tsp kosher salt 1/2 tsp black pepper 1 tsp dried thyme or 1 tbsp fresh thyme leaves 1 orange, quartered (plus 1/2 cup fresh orange juice) 3 cloves garlic, smashed 1 small onion, quartered 1 cup chicken or vegetable stock 1/2 cup fresh orange juice (if not using extra above) 1/3 cup balsamic vinegar 1/4 cup honey or maple syrup 1 tbsp soy sauce or tamari (optional, for depth) 1 tsp cornstarch mixed with 1 tbsp cold water (optional, to thicken glaze) Freshly ground black pepper, to taste Fresh herbs (thyme or parsley) for garnish (optional) How to Make: Preheat oven to 425°F (220°C). Trim excess fat from duck cavity and prick the skin all over with a fork or skewer, taking care not to pierce the meat. Season the cavity with half the salt, half the pepper and a few sprigs of thyme; stuff with orange quarters, garlic and onion. Rub the outside of the duck with the remaining salt, pepper and thyme. Place duck breast-side up on a rack in a roasting pan; pour stock into the pan (not over the duck). Roast at 425°F for 15 minutes to start browning the skin. Lower oven to 350°F (175°C) and continue roasting about 1 hour to 1 hour 15 minutes, basting once or twice with pan juices and draining excess fat from the pan as needed. While duck roasts, combine 1/2 cup orange juice, balsamic vinegar, honey (or maple syrup) and soy sauce in a small saucepan; simmer gently 6–8 minutes until slightly reduced and syrupy. Taste glaze and adjust seasoning; if you want it thicker, stir in the cornstarch slurry and cook 1 minute until glossy. During the last 15 minutes of roasting, brush the duck all over with the orange-balsamic glaze and return to oven; repeat once more for a sticky, lacquered finish. Check doneness: the thickest part of the thigh should read 165–170°F (74–77°C) and juices should run clear. Let the duck rest 10–15 minutes before carving so juices redistribute. Carve and spoon any reserved glaze or pan juices over the slices; garnish with fresh herbs and orange slices if you like. Serve up those glossy, crispy slices and enjoy the bright, tangy holiday flavor! Peking-Style Crispy Duck With Hoisin Pancakes A crowd-pleasing, crispy-skinned Peking-style duck that’s perfect for wrapping in warm hoisin pancakes. Ingredients: 1 whole duck (about 4–5 pounds), giblets removed and patted dry 1 tablespoon sea salt 1 tablespoon five-spice powder 2 tablespoons honey 2 tablespoons rice vinegar 1 tablespoon soy sauce 2 cups hot water 12–16 small Chinese pancakes or flour tortillas (warmed) 1/2 cup hoisin sauce 1 bunch scallions, julienned 1 small cucumber, cut into thin matchsticks 1 tablespoon sesame oil (optional) Salt and pepper to taste How to Make: Preheat the oven to 375°F (190°C). Score the duck skin lightly in a crosshatch, being careful not to cut into the meat. Rub the outside of the duck with sea salt and five-spice powder; season the cavity with a little salt and pepper. Place the duck on a rack in a roasting pan breast-side up. Pour the hot water into the pan to come up around the duck but not cover it; this helps render fat and crisp the skin. Roast the duck for 1 hour. Meanwhile, mix honey, rice vinegar, and soy sauce to make a glaze. After 1 hour, brush the duck all over with the glaze and increase oven temperature to 425°F (220°C). Roast for another 20–30 minutes, brushing once more with glaze midway, until the skin is deeply golden and very crispy and an instant-read thermometer reads 165°F (74°C) in the thickest part. Remove the duck from oven and let rest 10–15 minutes before carving. Shred the duck meat and crisp skin, discarding excess fat, and toss lightly with a few drops of sesame oil if using. To assemble, spread a thin layer of hoisin on a warm pancake, add sliced duck, scallions, and cucumber matchsticks. Fold or roll the pancake and enjoy immediately. A perfect bite of sweet, savory, and crispy — enjoy the festive crunch! Maple-Mustard Glazed Roast Duck Crisp-skinned roast duck glazed with sweet maple and tangy mustard — perfect for a cozy holiday centerpiece. Ingredients: 1 whole duck (about 5–6 lb), giblets removed and patted dry 1 tsp kosher salt 1/2 tsp black pepper 1 tsp dried thyme (or 1 tbsp fresh, chopped) 1 orange, quartered 2 cloves garlic, smashed 1 small onion, quartered 2 tbsp olive oil 1/3 cup pure maple syrup 2 tbsp Dijon mustard 1 tbsp whole-grain mustard (optional, for texture) 1 tbsp soy sauce or tamari 1 tbsp apple cider vinegar 1/4 tsp red pepper flakes (optional, for a hint of heat) How to Make: Preheat oven to 425°F (220°C). Season the duck cavity with a pinch of salt and pepper; stuff with orange quarters, garlic, and onion. Prick the skin all over with a skewer or fork (avoid piercing the meat) to help render fat. Rub the outside of the duck with olive oil, then season evenly with salt, pepper, and thyme. Place the duck breast-side up on a rack in a roasting pan; roast for 15 minutes at 425°F to brown the skin. Lower oven to 350°F (175°C) and continue roasting about 1 hour 15 minutes more (about 18–20 minutes per pound), spooning off excess fat from the pan every 20–30 minutes. While the duck roasts, whisk together maple syrup, Dijon mustard, whole-grain mustard (if using), soy sauce, apple cider vinegar, and red pepper flakes to make the glaze. With about 20 minutes left of roasting, brush a generous layer of the maple-mustard glaze over the duck; return to oven. Brush with another layer of glaze 10 minutes later and roast until the skin is deep golden and an instant-read thermometer in the thickest part of the thigh reads 165–170°F (74–77°C). Remove duck from oven and let rest 10–15 minutes before carving to keep the juices in. Carve and serve with any remaining glaze warmed and spooned over slices. Enjoy the sweet, tangy crunch — this maple-mustard duck makes holiday dinner feel extra special. Five-Spice and Honey Roast Duck Aromatic Chinese five-spice and sticky honey glaze make this roast duck a showstopper for any holiday table. Ingredients: 1 whole duck (about 4–5 lb), giblets removed and patted dry 1 tbsp Chinese five-spice powder 1 tsp coarse salt 1/2 tsp black pepper 2 cloves garlic, smashed 1 thumb (about 1-inch) fresh ginger, sliced 2 green onions, halved 3 tbsp soy sauce 2 tbsp rice wine or dry sherry 3 tbsp honey 1 tbsp hoisin sauce (optional, for extra depth) 1 tbsp sesame oil 1 tbsp brown sugar 1/4 cup water How to Make: Preheat oven to 375°F (190°C). Position a rack in a roasting pan. Pat the duck dry again and trim excess fat from the cavity and neck. Rub the five-spice, salt, and pepper all over the duck, including inside the cavity. Stuff the cavity with smashed garlic, ginger slices, and green onion halves. Tie the legs together with kitchen twine and tuck the wings under to keep a compact shape. Place the duck breast-side up on a rack in the roasting pan to allow fat to drip away. Roast for 1 hour, then pour off excess fat from the pan into a heatproof container (reserve for other uses). Meanwhile, whisk together soy sauce, rice wine, honey, hoisin (if using), sesame oil, brown sugar, and water to make the glaze. After the first hour, brush the duck all over with about one-third of the glaze. Continue roasting for 30–45 more minutes, brushing with glaze every 10–15 minutes, until skin is deep golden-brown and an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C). If the skin begins to darken too quickly, tent loosely with foil for the remaining time. Remove the duck from the oven and let it rest 10–15 minutes before carving so juices redistribute. Carve the duck and spoon any pan juices and remaining glaze over the slices. Serve warm with steamed rice or roasted vegetables — this sticky, spiced roast duck will disappear fast! Cherry-Port Braised Duck With Crispy Skin Cherry-Port Braised Duck With Crispy Skin — rich, fruity, and irresistibly crisp. Ingredients: 1 whole duck (about 4–5 lb), giblets removed and patted dry Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 1 large onion, thinly sliced 2 carrots, cut into chunks 2 celery stalks, cut into chunks 3 cloves garlic, smashed 1 cup port wine 1 1/2 cups chicken or duck stock 1 cup pitted cherries (fresh or frozen) 2 tablespoons balsamic vinegar 1 tablespoon brown sugar or honey 2 sprigs fresh thyme (or 1 teaspoon dried thyme) 1 bay leaf 1 tablespoon cold butter (optional, for glossy sauce) Fresh parsley or extra thyme for garnish (optional) How to Make: Preheat the oven to 325°F (160°C). Season the duck generously inside and out with salt and pepper. Heat the vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat. Place the duck breast-side down and sear until the skin is deeply browned, about 6–8 minutes; flip and brown the other side 4–5 minutes. Transfer the duck to a plate. Add the onion, carrots, celery, and garlic to the pan and cook 4–5 minutes until softened and aromatic. Pour in the port and scrape up browned bits from the bottom of the pan. Stir in the stock, cherries, balsamic vinegar, brown sugar, thyme, and bay leaf; bring to a gentle simmer. Return the duck to the pan breast-side up, spoon a little liquid over it, cover the pan, and transfer to the oven. Braise for 1 hour 15 minutes to 1 hour 30 minutes, basting once or twice, until the meat is tender and internal temperature reaches about 165°F (74°C). Remove the duck from the pan and transfer to a baking sheet, breast-side up. Increase the oven to 425°F (220°C). Roast the duck 12–18 minutes at high heat until the skin is crisp and deeply golden; watch closely to avoid burning. While the duck roasts, strain the braising liquid into a saucepan, pressing on solids to extract flavor. Simmer until reduced by about half and slightly syrupy, 6–10 minutes. Stir in the cold butter if using, and adjust seasoning with salt, pepper, or a splash more balsamic for brightness. Let the duck rest 10 minutes before carving. Spoon the cherry-port sauce over slices and garnish with parsley or thyme. End with a fun or appetizing closing line: Serve slices of this glossy, cherry-kissed duck with roasted potatoes or buttered noodles — it’s holiday magic on a plate. Herb-Studded Roast Duck With Lemon and Garlic Bright, fragrant roast duck with lemon, garlic, and herbs — perfect for a cozy holiday table. Ingredients: 1 whole duck (about 5–6 lb), giblets removed and patted dry 2 tsp kosher salt 1 tsp freshly ground black pepper 2 lemons — 1 sliced, 1 zested and juiced 6–8 cloves garlic, smashed 2 tbsp olive oil 2 tbsp unsalted butter, softened 2 tbsp fresh rosemary, chopped 2 tbsp fresh thyme leaves 2 tbsp fresh parsley, chopped 1 tsp dried oregano (optional) 1 small onion, quartered 1 cup low-sodium chicken or vegetable stock (for the roasting pan) 1–2 tbsp honey or maple syrup (optional, for glazing) How to Make: Preheat oven to 425°F (220°C). Position a rack in the roasting pan. Season the duck cavity with salt and pepper, then stuff with lemon slices, half the garlic, and a couple sprigs of rosemary and thyme. Score the skin of the duck lightly in a diamond pattern, avoiding the meat, to help render fat. In a small bowl, mix olive oil, softened butter, lemon zest, lemon juice, chopped rosemary, thyme, parsley, and oregano. Add a pinch of salt and pepper. Rub the herb-butter mixture all over the duck, getting some under the skin where possible and coating the exterior evenly. Place the quartered onion and remaining garlic in the roasting pan; set the duck breast-side up on a rack over the pan. Pour stock into the pan to prevent drippings from burning. Roast at 425°F (220°C) for 20 minutes to start the skin crisping, then reduce heat to 350°F (175°C). Continue roasting for about 1 hour to 1 hour 20 minutes more (total cooking time ~1 hour 20 min–1 hour 40 min), basting occasionally with pan juices. Roast until internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If you like a glossy sweet finish, brush the duck with honey or maple syrup during the last 10 minutes and return to the oven to caramelize. Remove duck from oven and let rest 15–20 minutes before carving so the juices redistribute. Spoon pan juices into a small saucepan, skim excess fat, simmer with a splash of stock for a minute, and serve as a light sauce alongside the carved duck. Serve slices of the herb-studded duck with roasted vegetables or a crisp salad — enjoy the citrusy, garlicky goodness! Soy-Sesame Pan-Seared Duck Breast With Crispy Skin A rich, savory pan-seared duck breast with a caramelized soy-sesame glaze and irresistibly crispy skin. Ingredients: 2 duck breasts (about 6–8 oz / 170–230 g each), skin on 1 tsp kosher salt 1/2 tsp freshly ground black pepper 2 tbsp soy sauce (light or regular) 1 tbsp dark soy sauce or 1 tsp molasses (optional, for color/depth) 1 tbsp rice vinegar or mirin 1 tbsp honey or maple syrup 1 tsp toasted sesame oil 1 clove garlic, finely minced 1 tsp fresh ginger, finely grated 1 tbsp toasted sesame seeds 1 tsp neutral oil (canola, vegetable) for pan if needed Optional garnish: thinly sliced scallions and extra sesame seeds How to Make: Pat the duck breasts very dry with paper towels. Score the skin in a crosshatch pattern, cutting only through the skin and fat, not into the meat. Season both sides with salt and pepper. Heat a large cold skillet over medium-low heat. Place the duck breasts skin-side down in the cold pan (no oil or just a tiny splash if your pan sticks). Render the fat slowly for 8–12 minutes, pressing down occasionally so the skin makes full contact and becomes deeply golden and crisp. When the skin is crisp and much fat has rendered, flip the breasts and sear the meat side 2–4 minutes until nicely browned. Transfer the pan (or the duck) to a preheated oven at 400°F (200°C) for 4–6 minutes for medium-rare, or longer to desired doneness. Use an instant-read thermometer: 125–130°F (52–55°C) for medium-rare. Meanwhile, whisk together soy sauce, dark soy or molasses (if using), rice vinegar or mirin, honey, sesame oil, garlic, and ginger in a small bowl. Remove duck from the oven and transfer to a cutting board; tent loosely with foil and rest 5–7 minutes. While the duck rests, pour off excess fat from the skillet, wipe it lightly, and return to medium heat. Add the soy-sesame mixture and simmer 1–2 minutes until slightly thickened and glossy. Slice the duck breasts thinly against the grain. Arrange on a platter, drizzle with the glaze, and sprinkle with toasted sesame seeds and sliced scallions if using. Serve immediately and enjoy the crispy skin and savory-sweet glaze! A perfect plate for holiday feasting — crispy, glossy, and utterly delicious. Cranberry-Glazed Duck With Pistachio Crunch Cranberry-Glazed Duck With Pistachio Crunch — festive, tangy, and delightfully crunchy. Ingredients: 1 whole duck (about 5–6 lb), giblets removed and patted dry Kosher salt and freshly ground black pepper 1 teaspoon five-spice powder (optional) 1 cup fresh or frozen cranberries 1/2 cup orange juice (fresh preferred) 1/3 cup brown sugar 2 tablespoons honey 1 tablespoon balsamic vinegar 1 small shallot, finely minced 1 clove garlic, minced 2 tablespoons butter 1/2 cup shelled pistachios, roughly chopped Zest of 1 orange 1 tablespoon finely chopped fresh parsley (optional, for garnish) 1/2 cup chicken or duck stock (optional, for thinning glaze) Olive oil or duck fat for rubbing How to Make: Preheat the oven to 375°F (190°C). Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Rub the duck all over with salt, pepper and five-spice powder; tuck the wing tips under and prick the skin lightly in several places to help render fat. Place the duck on a rack in a roasting pan, breast side up, and roast for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature at the thickest part of the thigh reaches 165–170°F (74–77°C). Drain excess fat from the pan halfway through roasting. While the duck roasts, make the cranberry glaze: melt butter in a small saucepan over medium heat and sauté the shallot and garlic until softened, about 2 minutes. Add cranberries, orange juice, brown sugar, honey and balsamic vinegar; simmer gently until the cranberries burst and the mixture thickens, about 10–12 minutes. If the glaze is too thick, stir in up to 1/2 cup stock to reach a brushable consistency; taste and season with salt and pepper. Stir in the orange zest and remove the glaze from the heat; let it cool slightly, then transfer half to a bowl for brushing and reserve the rest for serving. Mix the chopped pistachios with a pinch of salt and a little orange zest; set aside. In the last 10–15 minutes of roasting, brush the duck all over with the cranberry glaze and return to the oven to set the glaze and finish cooking. When the duck is done, remove it to a cutting board and let it rest for 10–15 minutes. Brush once more with glaze, then sprinkle the pistachio mixture over the breast for a crunchy finish. Carve the duck and serve with the reserved cranberry glaze spooned alongside; garnish with chopped parsley if you like. Enjoy the sweet-tart glaze and the satisfying pistachio crunch — a holiday showstopper that’s as tasty as it’s pretty. Coffee-Rubbed Roast Duck With Caramelized Onions Bold, smoky coffee rub gives this roast duck a deep crust while sweet caramelized onions add silky balance — perfect for a cozy holiday centerpiece. Ingredients: 1 whole duck (about 5–6 lb), giblets removed, patted dry 2 tbsp finely ground coffee (espresso grind preferred) 1 tbsp brown sugar 1 tsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 1/2 tsp ground cumin 2 tbsp olive oil 3 large yellow onions, thinly sliced 2 tbsp unsalted butter 1 tbsp balsamic vinegar 1 tbsp maple syrup or honey 1/2 cup low-sodium chicken or duck stock (optional) Fresh thyme sprigs (for roasting and garnish) Orange or lemon halves for stuffing (optional) How to Make: Preheat oven to 425°F (220°C). Position a rack in the roasting pan. Mix coffee, brown sugar, salt, pepper, smoked paprika, and cumin in a small bowl. Rub the duck all over with olive oil, then massage the coffee spice mix evenly onto the skin and inside the cavity. If using, stuff the cavity with orange or lemon halves and a few thyme sprigs for extra aroma. Truss the duck legs lightly and place breast-side up on a rack in a roasting pan. Roast at 425°F for 20 minutes to crisp the skin, then reduce heat to 350°F (175°C). Continue roasting about 1 to 1¼ hours more (20 minutes per pound total), basting once or twice with rendered fat, until an instant-read thermometer at the thickest part of the thigh reads 165–170°F (74–77°C). Meanwhile, melt butter in a large skillet over medium heat and add the sliced onions. Cook onions, stirring occasionally, until soft and deep golden brown, about 25–35 minutes. Add a pinch of salt as they cook. Stir in balsamic vinegar and maple syrup (or honey), and cook 1–2 minutes more. If the onions look dry, add the stock to loosen and simmer until glossy. When the duck is done, transfer to a cutting board and let rest 10–15 minutes before carving. Spoon the caramelized onions over sliced duck or serve alongside, garnish with fresh thyme, and pour off extra pan juices if desired. Carve, serve, and enjoy the sweet-savory contrast of coffee-kissed skin and silky onions — a holiday winner! Citrus and Star Anise Roast Duck Zesty, aromatic roast duck with warm star anise — bright, cozy, and perfect for the holidays. Ingredients: 1 whole duck (about 4–5 lbs), giblets removed and patted dry 2 oranges, halved 1 lemon, halved 4–5 star anise 4 garlic cloves, smashed 1 tbsp soy sauce 1 tbsp honey 1 tsp Chinese five-spice powder (or extra star anise + cinnamon pinch) 1 tsp salt (plus more to finish) 1/2 tsp black pepper 1 tbsp vegetable oil 1 small bunch fresh thyme or rosemary (optional) 1/2 cup orange juice (freshly squeezed) 1/2 cup chicken or duck stock How to Make: Preheat oven to 375°F (190°C). Score the duck skin in a diamond pattern, taking care not to cut into the meat. Rub the duck all over with salt, pepper, and the five-spice powder. Stuff the cavity with halved oranges, lemon, smashed garlic, star anise, and herbs if using. Tie the legs together with kitchen twine and tuck the wing tips under the body. Mix soy sauce, honey, and oil; brush half over the duck. Place duck breast-side up on a rack in a roasting pan and pour 1/2 cup water into the pan. Roast for 1 hour, then spoon out excess fat from the pan and reserve if you like for other uses. Brush the duck with remaining soy-honey glaze, add orange juice and stock to the pan, and continue roasting for another 30–45 minutes, basting occasionally, until skin is deep golden and internal temp at thickest part reaches 165°F (74°C). If the skin isn’t crisp enough, increase oven to 425°F (220°C) for the last 10–15 minutes, watching closely. Let the duck rest 15 minutes before carving; strain pan juices, skim fat, and simmer with a star anise for a quick citrus-pan sauce if desired. Carve and serve with roasted citrus halves and a drizzle of the sauce; finish with a sprinkle of flaky salt. Enjoy the fragrant citrus and warm spice — this duck will fill the room and the table with holiday cheer. Smoked Duck With Brown Sugar Rub and Crispy Finish A sweet-smoky, ultra-crispy duck with a caramelized brown sugar rub and a golden finish—perfect for holiday table showmanship. Ingredients: 1 whole duck (about 4–5 lb), giblets removed and patted dry 3 tbsp dark brown sugar, packed 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp ground allspice (optional) 1 tbsp olive oil or melted duck fat 1 cup apple, cherry, or hickory wood chips, soaked 30 minutes and drained 1 lemon, halved (optional) Fresh herbs for garnish (thyme or rosemary), optional How to Make: Preheat your smoker to 275°F (135°C). Trim excess fat from the duck and prick the skin all over with a fork or skewer, avoiding the meat, to help render fat and crisp the skin. Combine brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, and allspice in a small bowl. Rub the duck inside and out with olive oil or melted duck fat, then massage the brown sugar mixture evenly over the skin. If using, place lemon halves and a sprig of herbs inside the cavity for extra aroma. Place the duck breast-side up on the smoker rack and add the drained wood chips to the smoker according to manufacturer instructions. Smoke at 275°F for about 2 to 2½ hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For an extra-crispy finish, increase smoker temperature to 400°F (200°C) for 10–15 minutes, or transfer the duck to a preheated 425°F (220°C) oven for 10–15 minutes—watch closely so the sugar caramelizes but doesn’t burn. Remove the duck and let it rest 15 minutes before carving to let juices redistribute. Carve, garnish with fresh herbs, and serve with your favorite sides or an apple or cherry compote. Enjoy that crackling, caramelized skin and smoky-sweet flavor—holiday applause guaranteed. Pomegranate-Glazed Duck With Toasted Walnuts Sweet-tart pomegranate and crunchy toasted walnuts make this duck a festive showstopper. Ingredients: 1 (4–5 lb) whole duck, giblets removed and patted dry 1 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 1 tsp dried thyme or 1 tbsp fresh thyme leaves 1 orange, zested and quartered 1 small onion, quartered 2 cloves garlic, smashed 1 cup pomegranate juice 1/2 cup chicken or duck stock 1/4 cup pure pomegranate molasses (or reduced pomegranate syrup) 2 tbsp honey 1 tbsp balsamic vinegar 1 tbsp soy sauce 2 tbsp unsalted butter, cold, cut into small pieces 3/4 cup walnuts, coarsely chopped 1 tsp olive oil 2 tbsp pomegranate seeds (arils) for garnish Fresh parsley or thyme sprigs for garnish (optional) How to Make: Preheat oven to 375°F (190°C). Place a rack in a roasting pan. Season the duck cavity with a pinch of salt and pepper; stuff with orange quarters, onion, garlic and thyme. Prick the skin all over with a fork or skewer (avoid piercing the meat) to help render fat. Rub the outside with 1 tsp salt, 1/2 tsp pepper, and orange zest. Place the duck breast-side up on the rack and roast 45 minutes. While the duck roasts, combine pomegranate juice, stock, pomegranate molasses, honey, balsamic, and soy sauce in a small saucepan. Bring to a simmer and reduce by about one-third until slightly thickened, about 8–12 minutes. Stir cold butter into the sauce off the heat to give it a glossy finish. Taste and adjust salt or honey if needed; keep warm. After 45 minutes, baste the duck with pan juices, then return to oven and roast another 30–45 minutes, or until internal temperature reaches 160–165°F (71–74°C) in the thickest part and skin is crisp. Baste once more halfway through this period. While the duck finishes roasting, heat olive oil in a small skillet over medium heat. Add chopped walnuts and toast, stirring, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool. When duck is done, transfer to a cutting board and let rest 15 minutes. Meanwhile, warm the pomegranate glaze. Carve the duck and brush generously with the pomegranate glaze. Sprinkle toasted walnuts and pomegranate seeds over the top, and garnish with parsley or thyme if using. Serve slices with any remaining glaze on the side for extra shine and flavor. Enjoy the sweet, tangy crunch! Szechuan Peppercorn and Ginger Crispy Duck Crispy Szechuan Peppercorn & Ginger Duck — bold, numbing spice with crackly skin and bright ginger heat. Ingredients: 1 whole duck (about 5–6 lb), patted dry 1 tbsp Szechuan peppercorns, lightly crushed 1 tbsp black pepper, freshly ground 2 tbsp kosher salt 2 tbsp soy sauce 2 tbsp rice wine (or dry sherry) 1 tbsp Shaoxing wine (optional) 2 tbsp honey 2 tbsp sesame oil 3-inch piece fresh ginger, peeled and julienned 4 cloves garlic, smashed 3 scallions, cut into 2-inch pieces 2 star anise 1 cinnamon stick 1 tbsp five-spice powder 1 tbsp brown sugar 1–2 tsp chili flakes (adjust to taste) 1/2 cup chicken or duck stock 2 tbsp cornstarch mixed with 2 tbsp water (slurry), optional for glaze Vegetable oil for rubbing and roasting pan How to Make: Preheat oven to 375°F (190°C). Remove any excess fat from the cavity and prick the skin all over with a fork or skewer, careful not to pierce the meat. Rub the duck inside and out with kosher salt, then rub the outside with vegetable oil to help crisp the skin. In a small bowl mix soy sauce, rice wine, sesame oil, honey, five-spice, brown sugar, black pepper and crushed Szechuan peppercorns to make a marinade. Rub half the marinade over the outside of the duck and put the remaining inside the cavity with the ginger, garlic, scallions, star anise and cinnamon stick. Tie the legs together and place the duck breast-side up on a rack in a roasting pan. Pour about 1/2 cup warm water or stock into the pan to keep drippings from burning. Roast for 1 hour, then baste with pan juices and roast another 30–45 minutes, or until skin is deep golden and a thermometer reads 165°F (74°C) in the thickest part of the thigh. If the skin hasn’t crisped fully, increase oven to 425°F (220°C) for the last 10–15 minutes, watching closely to avoid burning. Remove the duck to a cutting board and let rest 15 minutes while you make a quick glaze with the pan juices: pour drippings into a small saucepan, skim fat, add remaining marinade and stock, simmer to reduce 3–5 minutes, stir in cornstarch slurry if you want a thicker glaze, then strain. Carve the duck, drizzle with the spicy Szechuan-ginger glaze, and sprinkle extra crushed Szechuan peppercorns or chopped scallion if desired. Serve with steamed rice or scallion pancakes and enjoy the crunchy, numbing, gingery goodness. A perfect balance of crispy skin, tongue-tingling Szechuan heat, and warm ginger — dig in and celebrate! Conclusion You’ve got a dozen crisp, festive duck ideas to try, so pick one that fits your time and tools. Note: restaurants sell over 10 million ducks a year in some countries, so this is a crowd-pleaser. Start with dry skin, score fat, and roast or sear until skin is deeply browned and crisp. Rest the bird 10–15 minutes before slicing. Serve with a simple sauce and warm sides for an impressive, easy holiday meal.