Instructions: Duck:
1 whole duckling, about 5 pounds; neck, giblets and all visible fat discarded; rinsed
Salt and ground black pepper to taste

For the glaze: In a small saucepan, bring all the glaze ingredients to a boil. Reduce the heat to medium-low and simmer until the glaze is slightly thickened and reduced to 1/4 cup, about 25 to 30 minutes.

Remove and discard the garlic and thyme. Set the glaze aside until you are ready to use it.

For the duck: Set a V-rack in a large roasting pan and position the duck, breast side up, on the rack. Add water to just below the bottom of the duck.

Bring the water to a boil over high heat, cover the pan tightly with foil (or pan cover), adjust the heat to medium to maintain a slow, steady boil. Steam, adding more hot water to maintain the water level if necessary, until the skin has pulled away from at least one leg.

For duck with very moist, tender meat and slightly crisp skin once roasted, steam the duck about 40 minutes. Steam 10 minutes longer for somewhat denser meat and very crisp skin after roasting.

To roast: Preheat the oven to 400 degrees. Place the roasting pan with the steamed duck on it in the oven and roast for about 45 minutes or until the skin is golden brown and crisp. During the last 10 minutes, brush the duck with the port glaze.

Remove the duck from oven and let it rest 10 minutes before carving.

Makes 2
to 3 servings.

Cooks note: If desired, substitute this glaze for the port glaze: 1 cup fresh squeezed orange juice, 2 tablespoons fresh lime juice and 2 tablespoons honey for the port. Omit the garlic and thyme. Follow the same directions as above.

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