Roasted duck with green peppercorn glaze

Ingredients:

• 1 Peking duck weighing approximately 2.5 kg.
• 6 tbsp of water
• 1 cup light soy sauce, divided
• 1/3 cup honey + 1/4 cup
• 1 can (20g) canned green peppercorns in brine, about 2 tbsp.
• 1/4 cup champagne vinegar
• 2 tbsp. l. dry marsala

Preparation:

1. Preheat oven to 260°C and position the rack in the middle of the oven.
2. Remove the duck's entrails and set them aside for another use or discard. Trim away any loose fat surrounding the cavity. Season the inside of the duck with salt.
3. In a saucepan large enough to accommodate the duck, combine water, 3/4 cup soy sauce, and 1/3 cup honey. Bring the mixture to a simmer over low heat. Add the green peppercorn brine, reduce the heat, and lower the duck breast-side down into the saucepan. Let it simmer for 30 seconds, basting the top with the liquid.
   
   
   Note
   
   Ideally Peking duck The duck should sit overnight to allow the flavors to mingle with the meat and the skin to dry out. This will ensure a crispier skin when finished.
4. Remove the duck and place it breast-side down on a rack in a roasting pan. The rack will allow hot air to circulate freely around the duck as it roasts in the oven.
5. Place the roasting pan in the oven and reduce the temperature to 200°C (400°F). Roast the duck for 15 minutes per pound (0.5 kg) of weight. After 20-25 minutes, remove the roasting pan from the oven and turn the duck over. Drain any excess fat from the bottom of the roasting pan into a heat-resistant liquid measuring cup. Return the duck to the oven and roast for another 45 minutes to 1 hour, depending on its size.
6. Meanwhile, in a medium saucepan, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala, and green peppercorns. Bring to a boil over high heat. Then reduce the heat and simmer until the glaze reduces and the flavors meld. Taste. Continue simmering until the flavors are combined.
7. Remove the duck from the oven and baste it with the fat from the bottom of the roasting pan.
   
   
   Note
   
   Save the fat collected at the bottom of the roasting pan. It can be used instead of vegetable oil or butter in various dishes. It's delicious!
   
   
   The temperature of the duck meat should be about 66°C when inserted into the duck thigh with a thermometer.
8. Transfer it to a platter and pour half the glaze over the breast and thighs. Set the remaining glaze aside for serving. Let the bird rest for about 15 minutes. Carve the duck and arrange it on a serving platter. Season with salt to taste and drizzle with the remaining glaze.