Lacquered Duck

Instructions

1. Rinse the duck and pat dry with paper towels. Place the duck, skin side up, on a rack set over the sink. Bring about 6 cups water to a boil. Pour 1 to 2 cups of the boiling water evenly over the duck. Repeat 2 or 3 times, waiting 2 minutes between dousings. Dry the duck well with paper towels and transfer to a plate. Brush the skin with the soy sauce. Refrigerate, uncovered, for 24 hours.
2. About 30 minutes before roasting, remove the duck from the refrigerator. Preheat an oven to 400°F. Line a rimmed baking sheet with heavy-duty aluminum foil. Select a flat roasting rack that will elevate the duck at least 1/2 inch off the bottom of the baking sheet. Oil the rack and place it on the prepared pan.
3. To make the glaze, in a small bowl, stir together the pomegranate molasses, soy sauce, garlic and ginger.
4. Place the duck, skin side up, on the oiled rack, spreading the legs away from the body to expose more skin. Pour 1 cup water into the pan. Roast for 30 minutes. Remove the pan from the oven and paint the skin with a light coat of the glaze. Using a small ladle, carefully remove as much of the accumulated hot liquid as possible from the pan bottom. Continue to roast the duck until the skin is brown and crisp and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170° to 180°F, about 30 minutes more. Transfer the duck to a carving board, tent with foil and let rest for 10 minutes.
5. Meanwhile, pour any remaining glaze into a small saucepan and bring to a boil over high heat. Remove from the heat. Using a sharp knife or poultry shears, cut the duck in half along each side of the breastbone. Cut each half in half again, separating the breast and wing from the thigh and leg. Divide the duck among warmed individual plates. Pour the warm glaze over the duck and serve immediately.