1-First, fully defrost the duck in the fridge for 1 to 2 days if it’s frozen, then rinse and pat it dry. To get that crispy skin, leave it uncovered in the fridge overnight. This simple step helps remove moisture and sets the stage for a great roast.

2-Next, score the breast skin in a diamond pattern with a sharp knife, just cutting the skin without going into the meat. Prick the whole skin carefully to let the fat release without harming the meat. Trim any excess fat, then season everything with 2 tablespoons of salt, inside and out.

3-Stuffing and Roasting Process Stuff the cavity with 4 garlic cloves (halved), 2 shallots (halved), 1 orange (quartered), 1 apple (quartered), and 1/4 cup prunes. Secure it with toothpicks, tie the legs with twine, and tuck the wings under. Place the duck on a rack in a roasting pan and roast at 350°F (175°C) breast side up for 1 hour.

4-After that, remove it, prick the skin again, and flip it breast side down for another hour at the same temperature. While it’s roasting, prepare the glaze by mixing 1 cup honey, 1 tbsp molasses (or a substitute), 3 tbsp orange juice, 1 tbsp hoisin sauce, 1 tsp black pepper, 1 tbsp garlic powder, and 1 tsp salt in a pan. Simmer until it thickens, about 10 minutes.

5-Once the total roasting time hits 2 hours, prick the skin one more time, crank the oven to 400°F (205°C), and roast breast side up for 15 minutes. Brush on the glaze and roast for 5 to 7 more minutes. Finally, let the duck rest before carving to keep it juicy.