Ingredients & Substitutes

Instructions

1. 1

   Pat dry the 2 kg whole duck thoroughly with paper towels and season its cavity with 5 grams of salt and 2 grams of black pepper.

2. 2

   In a small bowl, combine 50 grams of tamarind paste, 30 ml of honey, 15 ml of soy sauce, 10 ml of apple cider vinegar, 10 grams of grated fresh ginger, 2 cloves of minced garlic, and 5 ml of smoked paprika to create the glaze.

3. 3

   Carefully score the duck skin in a crosshatch pattern without cutting into the meat and brush generously with half of the tamarind-honey glaze over the entire duck.

4. 4

   Place the glazed duck breast-side up on a rack in a roasting pan and roast in a preheated 190°C (375°F) oven for 1 hour, periodically spooning accumulated fat over the duck.

5. 5

   After 1 hour, remove the duck from the oven and carefully arrange 500 grams of quartered potatoes, 300 grams of thickly sliced carrots, 200 grams of thickly sliced parsnips, and 1 medium quartered onion around the duck in the roasting pan, tossing them with 30 ml of sunflower oil.

6. 6

   Return the pan to the oven and continue roasting for another 1 hour and 30 minutes, or until the duck skin is crispy and internal temperature reaches 74°C (165°F), brushing the duck with the remaining tamarind-honey glaze during the last 30 minutes of cooking and tossing the vegetables once.

7. 7

   Remove the roasted duck and vegetables from the oven, let the duck rest for 15 minutes before carving, and serve immediately with the roasted root vegetables.