Crispy Roast Duck with Habanero Honey Glaze

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1 whole duck (approx. 2kg)
sea salt and pepper

Habanero Honey Glaze:
1 Tbs olive oil
2 garlic cloves, minced
2 habanero pepper, seeds removed for less spice, minced
1/2 C honey
1/4 C rice wine vinegar
1 Tbs tamari ( gluten free soya sauce) or coconut aminos


Prepare duck by thoroughly drying the skin and coating with sea salt and pepper. Place on a wire rack above your roasting pan. Preheat oven to 300F.
Cook duck for 3.5 hours, turning over every hour.

Remove duck from the oven and increase the heat to 400F, brush the duck all over with about half the glaze and return to the oven for 10 minutes to get nice and crispy.

Allow duck to rest a few minutes before serving. You can shred the meat nicely with two forks or slice it thinly with a bit of extra sauce on top. Enjoy!
Habanero honey glaze

Heat oil in a small sauce pan or skillet and add garlic and habanero, allow to become fragrant and turn slightly golden before adding the remaining ingredients. Bring to a simmer for 5 minutes, allowing the mixture to become slightly thicker.