Duck in Honey-Citrus Caramel

First, rub the duck all over with salt and let it rest for 2 hours.

After two hours, stuff the duck with buckwheat. The buckwheat should be pre-cooked until almost tender, salted, and mixed with a pat of butter.

Truss the duck with kitchen twine and wrap the wing tips and drumsticks in foil.

Roast in a preheated oven at 200°C (400°F) for 50 minutes.

After 50 minutes, take the duck out and brush it with the rendered fat, draining off any excess.

Return it to the oven at 180°C (350°F) for another 70–80 minutes.

Take the duck out, brush it with the caramel glaze, and place it in the oven at 150°C (300°F) for 15 minutes.