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Ingredients
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Duck & Marinade
Roasting & Basting
Finishing (optional)
Method
Duck & Marinade
Prepare the duck
Remove the duck from its packaging and discard or save giblets for another use. Pat the duck thoroughly dry inside and out with paper towels. Trim any excessive loose fat from the cavity and neck area. Prick the skin all over with the tip of a sharp knife or a skewer, especially the fattier areas (breasts and thighs), taking care not to pierce the meat — this helps fat to render during roasting.
Season the cavity and skin
Rub 1 tablespoon of the kosher salt and 1/2 teaspoon of black pepper inside the cavity. Stuff the cavity with the lemon halves, smashed garlic cloves, half the chopped rosemary, and the sliced jalapeño (use more or less jalapeño to adjust heat).
Oil and season skin
Mix the olive oil with the remaining 1 tablespoon kosher salt, remaining 1/2 teaspoon black pepper and the lemon zest. Rub this mixture all over the outside skin of the duck, massaging gently to evenly coat. Tuck the wing tips under the bird and tie the legs together with kitchen twine to ensure even cooking.
Roasting & Basting
Preheat oven and prepare pan
Preheat oven to 425°F (220°C). Place a rack in a roasting pan and add the chicken/duck stock and optional white wine to the pan (this will collect rendered fat and keep drippings from smoking).
Initial high-heat roast
Place the duck breast-side up on the rack. Roast at 425°F (220°C) for 20 minutes to begin rendering the fat and to develop color.
Lower heat and continue roasting
After 20 minutes, reduce oven temperature to 350°F (175°C). Combine honey, soy sauce and melted butter in a small bowl. Using a baster or spoon, baste the duck lightly with some pan juices, then brush the honey-soy-butter mixture over the skin. Continue roasting for 60–75 minutes more (total roasting time about 80–95 minutes depending on duck size). Baste once every 20 minutes with pan juices and the honey mixture, reserving enough pan juices in the end to make gravy if desired.
Check doneness
Duck is done when the internal temperature at the thickest part of the thigh (avoiding bone) reaches 165–170°F (74–77°C) and the juices run clear. The skin should be deeply golden and crisp. If skin is not crisp enough, finish under broiler for 2–4 minutes, watching closely to prevent burning.
Resting & Finishing
Rest the duck
Remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes to allow juices to redistribute. Meanwhile, skim fat from the roasting pan into a heatproof container (save for another use) and reserve the pan juices for a simple gravy or to spoon over slices.
Carve and serve
Carve the duck: remove legs and thighs first, then slice the breast meat against the grain. Arrange on a platter, garnish with extra rosemary sprigs and lemon wedges. Spoon some reserved pan juices or a light drizzle of the honey-soy glaze over the carved meat. Serve remaining lemon wedges at the table.