Roast Duck with Maple Glaze

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A festive and elegant roast duck with crispy skin and a sweet-tangy maple glaze made with fruit juice, perfect for holidays or special occasions.

1 (5-pound) white pekin duck (Long Island duck)

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper

1/2 teaspoon paprika

1/4 cup maple syrup

1/4 cup pomegranate or cranberry juice (or juice blend)

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Preheat the oven to 375°F (190°C).
Pat the duck dry with paper towels and trim any excess fat.
Score the skin in a crisscross pattern, avoiding cutting into the meat.
Season the duck all over with salt, pepper, and paprika.
Place the duck on a rack in a roasting pan, breast side up.
Roast for about 1 1/2 hours, draining fat from the pan occasionally.
Meanwhile, prepare the glaze by simmering maple syrup and fruit juice in a small saucepan until slightly thickened.
Brush the duck with the glaze during the last 20–30 minutes of roasting, reapplying every 10 minutes.
Continue roasting until the skin is crispy and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Let the duck rest for 15 minutes before carving and serving.

Score the skin to help render fat and crisp the skin.

Brush glaze only in the last 20–30 minutes to prevent burning.

For variation, add balsamic vinegar, spices, or swap juice with orange juice.

Let duck rest before carving for juicier meat.

Leftovers reheat best in the oven to maintain crisp skin.

Find it online: https://justsosavory.com/roast-duck-with-maple-glaze/