Roasted Duck with Cranberries, Oranges and Hoisin Glaze

Place a Cooling Rack over a Large Sheet Pan. Set the duck on the rack breast-side up. Pat the duck very dry with paper towels. Remove everything from the cavity and cut away any excess fat from around the cavity as needed.

Prick the duck skin all over with the tip of a Paring Knife, without cutting through to the meat. In a small bowl, combine the brown sugar, salt and pepper. Rub the duck skin and cavity all over with the brown sugar mixture. Let the duck dry out in the refrigerator overnight.

Remove the duck from the refrigerator and let sit out at room temperature. Preheat the oven to 350°F / 180°

Fill the cavity of the duck with a handful of cranberries, a few orange slices and 3 rosemary sprigs. Tie the legs with kitchen twine.

Transfer the duck to a 3.8 L Rectangular Dish. Bake for 1 hour 45 mins, pricking the skin again with the knife every 30 minutes. With a heatproof utensil, remove some of the duck fat at each 30-minute interval into a heatproof bowl (be careful – the duck fat is very hot.) If any part of the bird is getting too dark as it roasts, such as the wing tips, tent with foil.

Meanwhile, in a Saucier, bring all of the glaze ingredients to a boil. Reduce the heat and simmer until thick and syrupy, about 15 minutes. Season with salt and pepper to taste. Set aside.

Remove the duck from the oven and untie the legs. Carefully set the duck aside. Very carefully remove all of the excess duck fat from the rectangular dish. Return the duck to the dish.

Brush the duck with some of the glaze. Arrange the remaining cranberries, orange slices and rosemary around the duck. Roast for another 15 minutes, brushing the duck with the glaze two more times. The internal temperature in the thickest part of the thigh, without touching bone, should read 165°F / 74° Brush with any remaining glaze.

Let the duck rest for 10 to 15 minutes before slicing and serving.

Serve the duck alongside leftover glaze in a Holly Mini Cocotte.