- 1 (4–5 pound) duck
- 2 tangerines, zested
- 4 cups water
- 1 cup honey
- 8 star anise
- 2 cinnamon sticks
- 1 vanilla bean, split
- 4 cups tangerine juice (preferably fresh-squeezed)
- 2 cups soy sauce
- 1 tangerine, halved
First, prep duck. Remove giblets, rinse bird, trim excess skin and fat, and pierce skin all over with a knife or fork, being careful not to cut into the meat underneath.
In a large saucepan over medium-high heat, combine tangerine zest, water, honey, star anise, cinnamon sticks and vanilla bean, and bring to boil. Remove from heat, and stir in tangerine juice and soy sauce.
Transfer marinade to a large bowl and refrigerate until cold. Submerge duck in marinade (you can use a brining bag as well). Marinate in refrigerator 48–72 hours (the longer, the better).
Preheat oven to 250˚F. Remove duck from marinade and bring to room temperature, approximately 1 hour. Place half of the marinade in saucepan over high heat. Reduce until it’s the consistency of a glaze, skimming off any impurities during reduction.
Insert tangerine halves inside duck cavity and place on wire rack of a roasting pan. Roast for approximately 3 hours, or until juices run clear. Glaze every 15 minutes or so during the final 90 minutes. If the skin is not crisp enough, raise the heat to 400˚F until it is. Allow duck to rest 30 minutes before carving. Serves 4.
While Pinot Noir pairs nicely with duck, you can choose a wine with a little more body, such as an earthy Syrah, such as Mullineux 2014 Syrah (Swartland). The touch of gaminess and black licorice will enhance with flavors of the dish.