Soy Glazed Duck with Tingly Broccolini

Whole roasted duck might seem like a dish only for special occasions, but our chef friends at Momofuku have created this simplified recipe so you can celebrate any day of the year. The duck is bathed in a sweet and savory honey-soy glaze, and roasts alongside oranges, onions and broccolini to create a delicious one Sheet Pan meal. Although the duck roasts only roasts for about an hour, you do need to start the recipe a day in advance so the skin will crisp and brown beautifully.

1 5-pound whole duck

1/2 tablespoon + 1/2 teaspoon cinnamon

Momofuku Tingly Seasoned Salt

2 large oranges, thinly sliced into coins

1 large white onion, thinly sliced

2 tablespoons olive oil, divided

1/2 cup honey

1/4 cup Momofuku Soy Sauce

3 bunches broccolini

Prepare the duck one day in advance. Remove giblets and slice off the duck neck and excess fat from the duck cavity. Lightly prick the duck skin all over with a knife (piercing skin but not the flesh), then make diagonal scores in the skin starting from the top of the duck breast down to the legs (again taking care not to slice all the way through the flesh).

Place 1 tablespoon of Momofuku Tingly Seasoned Salt and 1/2 tablespoon cinnamon in a small bowl and stir to combine. Rub the seasoning mix all over the duck and inside the cavity. Place duck uncovered in the refrigerator for 24 hours to allow the skin to dry out.

When ready to cook, preheat oven to 425 F and allow the duck to come to room temperature for about an hour. Arrange sliced oranges and onions in a layer on the bottom of a sheet pan. Drizzle with 1 tablespoon olive oil. Place duck, breast side up, directly on oranges and onions. Place in preheated oven and roast for 30 minutes.

Meanwhile, prepare the glaze. Place honey, Momofuku Soy Sauce, 1 teaspoon of Momofuku Tingly Seasoned Salt, and 1/2 teaspoon cinnamon in a small pot and bring to a slight simmer. Cook on low for 3-4 minutes until just thickened, taking care not to allow it to boil as it will burn. Remove from heat and set aside.

Remove the duck from the oven and carefully empty any jus from the duck cavity into a small bowl, reserving for later. Return the duck to the sheet pan, brush all over with the soy glaze, and return to the oven for 10 minutes longer.

Toss broccolini with remaining 1 tablespoon olive oil and 1 teaspoon of Momofuku Tingly Seasoned Salt in a large bowl to combine.

Remove duck from the oven, brush with glaze again, and arrange broccolini around the duck. Roast for 10 more minutes. Brush with glaze one last time and roast until the internal temperature of the thigh reaches 155°F, about 10 minutes longer.

Let the duck rest for 5 minutes before carving and serving. Mix 1- 2 teaspoons of the duck jus with the remaining glaze and serve as a sauce on the side.