Roasted Holiday Duck with Pomegranate

I absolutely adore duck. With its tender and juicy meat, combined with the seasonal flavors of pomegranates, oranges, and cinnamon, this bird is sure to make a stunning centerpiece for your holiday table. Let's go!

Ingredients:
Approx. 6 lbs duck, patted dry with paper towels, poked all over with a fork
4 tbsp of brown sugar
1 tbsp of kosher salt
2 tbsp of thyme leaves
Zest of two oranges

Glaze:
3 cinnamon sticks
½ cup pomegranate syrup or molasses
3 tablespoons of honey
Juice of two oranges
5 pieces of holiday spice of your choice - cloves, allspice, or star anise
½ cup of soy sauce
3 tbsp of champagne vinegar
Salt and pepper

How-to:
1. Grate the zest of two oranges and mix it with chopped thyme leaves, salt, and sugar. Rub this divine-smelling mix all over your duck inside and out, and let it sit at room temperature for an hour or so.

2. Once ready to cook, move to a roasting pan with an elevated rack and add a few cups of cold water.

3. Preheat your oven to 420F. Roast breast side up for about an hour, gradually adding water if needed. After an hour, carefully turn your duck upside down and roast for another 30 minutes.

4. Meanwhile, prepare your yummy glaze. Combine all ingredients in a small saucepan, and cook, mixing often, for about 15 mins. Let cool.

5. Take your bird out of the oven (please be careful!) and generously brush with glaze. Reduce heat to 350 F, and roast for approximately 20 mins. Once ready, let it sit, covered with foil, for about 20 mins.

6. Carve, assemble on a plate, and garnish with orange slices and herbs. I serve mine with a side of remaining glaze.