GETTING READY:

1.Trim excess fat and skin from duck. Reserve separately. Score the skin with paring knife and make shallow marks through skin.

2.Grind peppercorns and fennel together. Add salt, coriander, paprika, orange zest and mix well.

3.Rub the mixture thoroughly over duck (inside and outside).

4.Squeeze orange juice into a bowl. Tuck orange halves and rosemary into cavity of duck.

5.Place on rack in roasting pan (breast side up) and refrigerate for 2 hours (maximum 24 hours),

6.Preheat oven to 450F.

MAKING:

7.Pop duck into oven and reduce temperature to 350F.

8.Roast for 20 minutes (per pound) or until internal temperature reaches 165F in thighs.

9.Remove from oven and increase the temperature to 450F.

10.In a small bowl, combine orange juice, honey, molasses and mix well. Brush the glaze over duck and pop into oven.

11.Roast for 15-20 minutes or until internal temperature reaches 180F.

12.Allow to cool for 15-20 minutes before carving.

SERVING:

13.Serve and enjoy!