1, 5-7-pound whole duck

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons Chinese five-spice seasoning

Amaze Glaze:

½ cup molasses

½ cup apricot preserves

½ cup honey

¼ cup hoisin

1 tablespoon sriracha

6 garlic cloves, chopped

1 tablespoon ginger, minced

½ cup orange juice

½ cup rice wine vinegar

Scallion Fried Rice:

1 cup raw long grain white rice

2 teaspoons salt

3 tablespoons duck fat

4 large eggs

3 tablespoons butter

1 large onion, chopped

4 large cloves garlic, chopped

1” fresh ginger root, peeled and chopped (about 1 tablespoon)

2 tablespoons soy sauce

2 tablespoons Asian fish sauce

6 scallions, chopped, about ¾ cup

1 teaspoon black pepper

Prepare a large pot with enough water to completely cover the duck.  Bring the water to a rolling boil.

Remove the duck from packaging and remove the giblets and neck from the cavity.  Trim any excess fat off the body and at edges of cavity.  Rinse the duck inside and out with cold running water.  Dry the duck with paper towels and place it on a large cutting board.  Prick the skin all over with a fork, careful to pierce the skin all over, but not the meat.  This will help the fat to render, but still keep the meat moist.

Carefully place the duck in the boiling water and let cook for 20 minutes.  Remove the duck from the pan and let drain and dry completely with paper towels.

Combine the salt, pepper, and 5 spice seasoning in a small bowl.  Rub the spice mixture generously all over the duck.  Let rest for 3 hours or overnight, uncovered in the fridge.

Bring to room temperature for 1 hour before roasting.

Make the glaze.  Combine all of the glaze ingredients in a large sauce pan and heat over medium heat whisking frequently.  Sauce will bubble up and boil over so be sure to pay close attention.  Continue cooking reducing heat to low if necessary for 30-40 minutes, until sauce is reduced by half and syrupy in consistency.

Preheat oven to 375 degrees.

Place the duck on a wire rack in a roasting pan.  Brush the glaze all over the top and sides of the duck.  Cook for 30 minutes and remove from oven.  Remove any rendered fat and residue from the bottom of the baking pan.  Carefully turn the duck over.  Glaze the bottom and sides of the duck and bake for another 30 minutes.  Repeat this process 2 more times, turning the duck, removing any fat and residue from the pan, glazing and placing back in the oven.  Bake for an additional 30-45 minutes, breast-side up (for a total baking time of 2 ½ – 2 ¾ hours) until the temperature of the thigh meat is 165 degrees.  Remove from oven and let rest, covered with foil, while you make the fried rice.

Cook the rice according to package directions with 1 teaspoon of salt in the water.  Set aside.

Heat the duck fat in a large skillet with sides over medium high heat.  Crack the eggs into the hot skillet and let cook for 1 minute.  Scramble them with a spatula until almost cooked through.  Push the eggs to the side of the skillet and add the butter to the pan.  Add onion, garlic, and ginger to the pan and cook until soft and fragrant.

Add the rice to the skillet, mix and spread into an even layer.  Let cook for a minute at a time, letting the rice get browned and crispy for 4-5 minutes, mixing after each minute and spreading into an even layer again to crisp up.

Add the soy, fish sauce, scallions, and black pepper to the pan.  Toss and cook for another minute.  Season with remaining salt to taste.

Carve the duck and serve over fried rice drizzled with remaining ‘amaze glaze’… DEVOUR!!

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