I roasted a duck again. I dry-cured the duck (I like calling my duck "Ducky-san") with the mixture of salt, Chinese 5 spice, grated orange zest (home-grown), black pepper, juniper berries, etc., for 3 days in the fridge.
After about 1.5 hours at 325F plus 20 minutes at 450F, my ducky-san was nicely roasted with the irresistible aroma. It was covered and rested for 20 minutes, then sliced. The breast was so juicy and bouncy.
With the roasted kabu (Japanese turnip), donabe brown rice, and two kinds of sauce (au jus, and cranberry jelly), it was a nice winter meal.
