- List Of Ingredients
- 2 tablespoons plus 1 1/2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1 whole duck, weighing 4 to 4 1/2 pounds
- 1/2 cup Malta (see Ingredient Note) or 2 tablespoons soy sauce
- 1/2 cup honey
- 2 jasmine tea bags
Combine 2 tablespoons of the salt and the baking powder in a small bowl. Put a baking rack inside a baking tray.
Pat the duck dry with paper towels. Using your hands, carefully separate the duck’s skin from the meat, starting at the bottom of the breast and working upward, taking care to keep the skin attached to the duck and also not to tear the skin. Rub the salt and baking soda mixture over the skin of the duck and place the duck on the baking rack set in the baking tray. Refrigerate the duck, uncovered, for 2 to 3 days, until the skin is dry and leathery looking.
Position an oven rack as close to the bottom of the oven as possible and remove any racks above it to make room for the duck. Preheat the oven to 350°F.
Transfer the duck on its baking rack from the refrigerator to the sink. Fill a pot large enough to hold the duck with water and bring the water to a boil over high heat. Dump half the boiling water over the duck. Turn the duck over and dump the other half of the boiling water on the second side. Set the duck aside on the baking rack with the baking tray underneath to dry for at least 5 minutes.
In a small bowl, combine the Malta and honey with the remaining 11/2 teaspoons salt and brush the glaze over the surface of the duck. Put the tea bags inside the cavity of the duck. Fill an empty can (such as a beer can) with water and put it in the cavity of the duck so you will be able to set it upright.
Set up the baking tray with the baking rack in it as you did before. Break or remove the duck’s tail to get the duck to stand up straight. Roast for 1 hour, rotating it from front to back midway through the roasting time so it browns evenly, until it is a deep mahogany color. Reduce the heat to 250°F and continue roasting until fat stops dripping from the cavity, about 30 minutes. Set the duck aside to rest for 10 minutes before carving. If the duck has shrunken around the can, using kitchen shears, cut down the back of the spine so the meat naturally falls from the bone. Don’t cut too deep as the can is still inside. Remove it carefully, so as not to spill excess water in the can onto the duck.
Taken from My Life on a Plate by Kelis. Published by Kyle Books. Photography by David Loftus