Harissa Honey Glazed Roast Duck

Carefully score the skin on the breast side of the ducks, being careful not to cut into the meat.

Season the ducks generously with salt all over. Place on a wire rack over a baking sheet and let it dry brine in the refrigerator overnight. This will help dry out the skin for a crispier result.

To make the glaze, heat vegetable oil in a skillet over medium-low heat. Add the minced garlic and sauté until fragrant.

Stir in the harissa paste and cook on low heat, stirring to prevent it from separating.

Squeeze in the fresh orange juice, then add the apple cider vinegar.

Turn off the heat and stir in the honey until the glaze is well combined. Set aside.

Preheat your oven to 350°F (175°C).

On a large baking sheet, add the carrots and potatoes. Drizzle with olive oil, a pinch of salt, and a few spoonfuls of the harissa glaze. Toss to coat.

Arrange the vegetables in a single layer to create a natural rack for the ducks. Place the dry-brined ducks on top, breast-side up.

Brush the ducks generously with the harissa honey glaze, ensuring they are fully coated.

Roast in the preheated oven for 30 minutes.

After 30 minutes, remove the ducks from the oven and brush with another layer of glaze.

Return to the oven and continue roasting until a meat thermometer inserted into the thickest part of the breast reads 135°F.

To finish, turn the oven to a high broil and cook for about 5 minutes, or until the skin is deeply golden and crispy. Watch carefully to prevent burning.

Let the duck rest for 10-15 minutes before carving and serving with the roasted vegetables.