Name: Pomegranate-and-Honey-Glazed Duck With Rice
Yield: 4 servings
Ingredients: ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, plus more; 1 Tbsp. sugar; 1 Tbsp. finely chopped thyme, plus sprigs for serving; 4–6 small oranges, divided; 1 4–5-lb. whole Pekin duck, neck and giblets removed, patted dry; 2 cinnamon sticks; 5–6 star anise pods; ½ cup soy sauce; ¼ cup pomegranate molasses; ¼ cup honey; ¼ cup balsamic vinegar; Freshly ground black pepper; Pomegranate and orange wedges (for serving); 1½ cups basmati rice; 3 star anise pods; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

A whole roasted PomegranateandHoneyGlazed Duck garnished with oranges and pomegranat

Photograph by Isa Zapata, Food Stying by Judy Kim, Prop Styling by Marina Bevilacqua

If you love duck but feel too intimidated to cook it at home, this recipe is for you. And if you don't think you love duck, but enjoy a good roast, this recipe is also for you. The key is to know how to prep your bird. Here, we encourage the duck to render its precious fat by gently poking it all over with a fork prior to patting it down with a simple dry brine consisting of salt, sugar, thyme, and citrus zest. The overnight rest (yes, a full 12 hours) in the refrigerator dries out the skin, helping us achieve that coveted crisped exterior. When it’s nearly done roasting, the duck gets a sweet, salty, tangy lacquer, which doubles as a dipping sauce at the table. Don’t let those drippings go to waste: The duck fat basmati rice can be made while the bird rests (it needs at least 30 minutes, pre-carving).

Pekin (also known as Long Island) duck is the most common variety, and its size makes it great for roasting. Many purveyors stock these birds frozen, so pick them up a few days before cooking so they have time to defrost.