📖 Instructions

1. **Prepare the Duck:** Pat the duck dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the flesh. This helps the fat render properly and creates crispy skin. I like to think of it as giving the duck a little spa treatment before its big moment.
2. **Season Generously:** Season the duck inside and out with salt and freshly ground black pepper. Don't be shy with the seasoning! It's crucial for flavor. Think of it as adding a little sunshine to a cloudy day—it brightens everything up.
3. **Render the Fat:** Place the duck breast-side up in a cold oven-safe skillet (cast iron is ideal). Place the skillet in a preheated oven at 400°F (200°C). As the oven heats, the duck fat will slowly render, basting the meat and creating incredibly flavorful, crispy skin. This typically takes about 45-60 minutes, depending on the size of your duck. The skin should be deeply golden brown. Don't rush this process; it's key to a fantastic duck.
4. **Make the Citrus Glaze:** While the duck is roasting, prepare the citrus glaze. In a small saucepan, combine orange juice, lemon juice, honey, soy sauce, and ginger. Bring to a simmer over medium heat and cook until the glaze has reduced and thickened slightly, about 10-15 minutes. It should coat the back of a spoon. Feel free to add a pinch of red pepper flakes for a little kick – because why not live a little?
5. **Glaze the Duck:** Once the duck is cooked and the skin is crispy, remove it from the oven. Brush the citrus glaze generously over the duck, ensuring every part of the skin is coated. Return the duck to the oven for another 5-10 minutes, or until the glaze is sticky and caramelized. Watch it carefully to prevent burning. This is where the magic happens – the glaze transforms into a glistening, flavorful crust.
6. **Rest the Duck:** Remove the duck from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful meat. Tent it loosely with foil to keep it warm. Trust me, patience here pays off big time.
7. **Prepare the Fig Jam:** While the duck is resting, warm the fig jam in a small saucepan over low heat. You can add a splash of balsamic vinegar for extra depth of flavor if you're feeling fancy. I often think of this as the final touch, like the bow on a beautifully wrapped gift.
8. **Carve and Serve:** Carve the duck and serve with a generous dollop of fig jam. Garnish with fresh herbs like rosemary or thyme for an extra touch of elegance. Serve immediately and enjoy the fruits (or rather, duck) of your labor!