Roast Duck with Balsamic-Orange Glaze

Rinse the duck thoroughly inside and out with cold water, then pat completely dry with paper towels.

Score the skin on the breast in a crisscross diamond pattern, taking care not to cut into the meat.

Prick other fatty areas of the duck with the tip of a knife to help the fat render out, again stopping before you hit the meat. There is no need to prick the skin on the legs, as it is already quite thin.

Season the duck generously with salt both inside and out. Cross the legs and tie them securely with kitchen twine, and tuck the wingtips underneath the back.

Place the duck breast-side up on a wire rack set over a baking sheet (or use a 3.3L Ultra Pro baker on a sheet pan) so the rendering fat drips away and the duck doesn't fry in its own juices.

Roast the duck in a preheated oven at 180°C (350°F) for 30 minutes.

Flip the duck breast-side down and bake for another 30 minutes.

Juice the orange and mix it with the balsamic sauce (or standard balsamic vinegar if unavailable) and stir in the honey until well combined.

Turn the duck back over so it's breast-side up. At this point, you can pour off the accumulated rendered fat from the pan and save it for future cooking.

Using a silicone pastry brush, coat the duck thoroughly with the glaze mixture, paying special attention to the scored breast. Return the duck to the oven for 30 more minutes, basting it every 10 minutes.