Roast Duck with Honey Ginger Glaze

Ingredients

• 1 whole duck, 4 to 5 pounds
• Kosher salt
• Cracked black pepper
• 1/4 cup honey
• 1 teaspoon finely grated fresh ginger

Directions

1. Heat the oven to 300 degrees F. Pat the duck dry all over and inside the cavity with paper towel, and trim away any extra skin or fat around the neck area and cavity if needed. Take the giblets out of the cavity and set them aside.
2. Season the duck generously with kosher salt and cracked black pepper, both inside and out. Fold the wing tips underneath the bird, then secure the legs with kitchen twine. Set the duck breast side up and roast until the skin starts giving off fat, about 1 hour.
3. After 1 hour, take the duck out of the oven carefully and turn it over so the breast faces down. Roast for another hour, then remove it again and flip it back breast side up. Return it to the oven and continue roasting until the skin starts to color, about 30 minutes.
4. While the duck roasts, stir the honey and ginger together in a small pan and bring the mixture to a simmer. Cook until it thickens slightly and the ginger smells fragrant, about 1 minute.
5. When the duck has finished roasting, take it out of the oven and raise the oven temperature to 425 degrees. Let the oven heat for 15 minutes. Put the duck back in and roast until the skin turns crisp, about 10 minutes.
6. Remove the duck from the oven and brush it with the glaze. Return it to the oven once more and roast until the glaze looks sticky, about 5 minutes. Rest the duck, then carve and serve with short grain rice and wilted greens.