-
1
Preheat the oven to 275 degrees.
-
2
Trim the duck of any excess skin around the neck cavity.
-
3
Rinse the duck inside and out with cold running water and dry thoroughly, inside and out, with two changes of paper towels.
-
4
With a sharp paring knife, cut 6 1/4-inch vents in the skin of the breast and 2 in the skin of each leg to allow excess fat to drain during roasting.
-
5
Mix the berbere spice with the salt and pepper, and sprinkle the breast, legs and cavity with 1 tablespoon of the mixture.
-
6
Position the duck breast-side down on a rack in a roasting pan, and season the back of the duck with another teaspoon of the spice mixture.
-
7
Roast the duck for 1 hour and remove it from the oven.
-
8
With a sharp paring knife cut 5 or 6 vents in the skin of the back, turn the duck breast-side up and return to oven.
-
9
Roast the duck for another hour.
-
10
Remove the duck from the oven, and increase the oven temperature to 375 degrees.
-
11
Lift the duck (still breast-side up on the rack) from the pan and place on a baking sheet.
-
12
Pour off the fat from the roasting pan, and return the duck (still on the rack) to the pan.
-
13
Pour the mulberry syrup in a small bowl and whisk in the rice vinegar and soy sauce until blended.
-
14
Baste the breast and legs with the syrup mixture and sprinkle with a few generous pinches of the berbere seasoning.
-
15
Roast the duck for another hour, basting every 15 minutes with the syrup mixture, and following each basting with a couple pinches of the spice mixture.
-
16
Remove the roasting pan from the oven and let duck rest 15 minutes before serving.
