Sweet Chili Roasted Duck

Originally, this was supposed to be a maple glaze, but I didn't have any syrup. Which just goes to show, check your cupboard before you make a new recipe!

Any way, I think this turned out much better. I know the temp seems high, but trust me, you want it that high to render out the fat from under the duck skin. Serve the duck shredded with cucumber,carrots and hoisin sauce over lettuce.
BTW - this is very easy, the name makes it sound like a lot more work than it really is.

Serves: 3-4
Ingredients:
Whole Duck 1.5  - 2.5 pounds
Salt
1/8 tsp - Ground Black Pepper
1/2 tsp - Granulated garlic (or garlic powder)

Store bought sweet chili sauce
or
Sriracha sauce
1/2 cup strawberry, plum, or apricot jam

Preheat the oven to 400º F.

Pierce the duck skin all over with a kebab skewer. Rub with salt, ground pepper and garlic powder. Place the duck on a rack in a roasting pan and into the oven for about 50 minutes. Rotate the pan halfway through cooking.

While the duck cooks, make your sauce, if needed. Heat the jam until a little runny and add in Sriracha sauce to taste. The idea is to have a little bit of heat, but not make the sauce all that spicy.

Remove the duck from the oven and pour over about 1/4 cup of sauce. Put the duck back in the oven and continue cooking for another 10 minutes. Keep your eye it! You need to make sure the sauce doesn't turn black and burn.

Let the duck rest for 5-10 minutes and then dig in!