1-Getting started: Getting started with this crispy roast duck is easier than you might think, beginning with prepping your 5-6 pound bird for the best flavor and texture. First, defrost the duck fully in the refrigerator for 1-2 days if it’s frozen, then rinse it and pat it dry to remove any excess moisture. Leaving it uncovered in the refrigerator overnight helps dry the skin, which is a key step for that crispy finish we all love. For more ideas on simple sides, check out our easy peach cobbler recipe that pairs wonderfully with roasted meats.

2-Next, score the skin on the duck’s breast in a diamond pattern, making sure to cut only the skin without reaching the meat to help fat render out properly. Remove any excess fat and prick the skin all over carefully, but don’t pierce the meat. Season the duck inside and out with 2 tablespoons of salt, then stuff the cavity with the halved garlic cloves, shallots, quartered orange and apple, and prunes. Secure the cavity with toothpicks, tie the legs with twine, and fold the wings under the duck for even roasting.

3-Place the duck on a rack in a roasting pan, breast side up, and roast at 350°F for 1 hour. After that, remove it from the oven, prick the skin again, flip it breast side down, and roast for another hour to promote even crispness. While that’s happening, prepare the glaze by combining 1 cup honey, 1 tablespoon molasses (if using), 3 tablespoons orange juice, 1 tablespoon hoisin sauce, 1 teaspoon black pepper, 1 tablespoon garlic powder, and 1 teaspoon salt in a pan. Simmer this mixture for about 10 minutes until it thickens, then set it aside.

4-After 2 hours of roasting, take the duck out again, prick the skin once more, crank up the oven to 400°F, and roast breast side up for 15 minutes. Brush the duck generously with the prepared glaze and return it to the oven for an additional 5 to 7 minutes to caramelize the skin. Let the duck rest before carving to keep the juices in, then serve it with sides like mashed or roasted potatoes and a fresh green salad for a complete meal. The whole process takes about 10 minutes to prepare and around 2 hours and 15 minutes to cook, depending on the duck’s size and your oven.