Instructions: Rinse duck well under cold water. Pat dry with a paper towel. Remove giblets from cavity and reserve for sauce. Using a chefs knife, cut off wings and ankle joint. Set aside for sauce. Remove excess fat from the tail cavity and discard. Cut off excess skin from neck and discard. Using a paring knife, make small 1/4-inch incisions on the back of the duck. This will allow for the fat to render during cooking. Hang the duck, or place on top of a wire rack set over a baking sheet, in the refrigerator, until dry, for 3 days.

On the second day, use a chefs knife to cut the skin and pith away from the oranges. With a paring knife, carefully cut sections from the oranges. Set aside for garnish. Peel ginger and cut into thin rounds. Slice orange zest into long thin strips. Combine ginger, orange zest, garlic, honey, soy sauce, and peppercorns in a large bowl. Stir to combine. Let stand overnight and strain.

Using a wooden spoon, press solids to remove all of the liquid. Remove the duck from the refrigerator and place it breast-side-up in a large shallow pan. Brush the duck with half the marinade. Let rest for 20 minutes. Rub the duck with the remaining marinade, covering completely. Transfer duck to refrigerator and let stand overnight.

Heat oven to 375 degrees. Fill a roasting pan with 1/4-inch of water and place on the lowest oven rack. (This will create steam, and catch fat as it is released from the duck during cooking.) Arrange oven rack in center of oven. Place duck directly on rack and roast until dark brown and slightly puffed, about 1 1/2 to 2 hours.

Remove from oven. Let rest for about 20 minutes, carve, and serve with sauces and Sauteed Vegetables. Garnish with orange sections.

Serves 2 to 4. This dish could be served as a large main course for 2, or as a smaller course for 4.

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