Glazed Whole Roast Duck

Remove duck innards, rinse and dry duck (use duck liver to make quick paté)

Sprinkle the cavity with salt

Score a diamond pattern in the breast skin (don't cut into the meat just into the fat)

Trim off any extra skin or fat at either end of the cavity (chuck it into the roasting pan to render out the fat)

Use a sharp pointed knife and poke the duck all over, especially around the fatty legs (again, don't cut into the meat, just the skin and fat layer)

Truss the legs (cross and tie together)

Sprinkle the whole duck with salt

Place the duck on a rack, breast side up, and roast for 50 minutes at 150°C

After 50 minutes, poke the duck all over with the sharp knife, turn it breast side down, and place back in the oven for another 50 minutes

Repeat the above step twice more, poking and turning each time

While the duck is roasting for the 4th session, make the glaze by combining all the ingredients in a saucepan and bringing to a boil

Whisk vigorously over high heat for a few minutes until it thickly coats the back of a spoon

Remove from the heat and set aside until the duck is ready for coating

After the 4th roasting session, turn the oven up to 200°C and remove the duck

Save the fat from the roasting pan now, so that it is not contaminated by the glaze

When the oven is up to temperature, return the duck to the oven, breast side up, for 10 minutes

Brush the duck with the glaze (if it is too thick, just warm it again slightly)

Return to the oven for another 5 to 7 minutes, breast side still up (watch it carefully as the glaze can burn quickly)

Rest for 10 minutes and carve