Using a sharp knife, score the skin of the duck breast in a diamond pattern. Avoid cutting too deeply to ensure the flesh is not penetrated with the knife. Remove any excess fat and use a skewer or the tip of a knife to poke all of the skin, avoiding the flesh. This will allow the fat to render, producing a lovely crisp skin.

Season the entire duck with salt, including the cavity. Combine the stuffing ingredients and stuff the cavity. Use toothpicks or a metal skewer to close the skin around the cavity. This will keep the stuffing in the cavity and will produce a moister bird. Cross the legs of the duck and use cooking twine to keep them together. Tuck the wings under the duck.

Place the duck in a roasting pan in a preheated oven set to 300°F. Bake for 1 hour, breast side up. After 1 hour, remove the duck from the oven and prick the skin all over again. Flip the duck so it’s breast side down and roast for another hour. Continue the process of poking the skin and flipping the duck every hour for a total of 3 hours.

Combine the ingredients for the glaze in a medium pan. Simmer for about 10 minutes until the glaze thickens. Remove the pan from the heat and set aside.

After 3 hours, remove the duck from the oven and poke the skin once more. Increase the temperature of the oven to 400°F and cook for 15 minutes, breast side up. Brush the duck with the glaze and bake for 5-7 minutes. Serve and enjoy with your favorite side dishes!