Glorious Lacquered Roast Duck

Recipe by: Leslie Brenner

You will be amazed at how easily you can achieve this gorgeous, crisp-skinned, succulent roast duck. It was inspired by a recipe many years ago for lacquered roast chicken in Lucky Peach’s cookbook.

It relies on a Chinese-style glaze, so naturally it makes a brilliant centerpiece for an Asian feast. (Bring on the Yangzhou Fried Rice and baby bok choy or Winter Greens Stir-Fry.) No sauce necessary – the duck is juicy and delicious on its own. But send it to the table with hoisin and steamed wheat buns, and it's a different kind of delicious.

But it's also great as the main event for a more Eurocentric or American-style celebration: Just serve it with sides like roasted potatoes or a sweet potato gratin, Brussels sprouts or rapini.

The directions here are for one duck – which serves two to three. Make two ducks and you've got a feast for four to six. Just double everything and make sure the two bird…