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1
Using a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain.
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2
Combine honey, soy sauce, coffee, ginger, miso and brown sugar together in a bowl, stir well to dissolve the brown sugar and miso.
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3
Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves.
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4
Place the duck in a 2 gallon freezer bag, then pour in the marinade.
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5
Seal and refrigerate for 24 hours.
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6
The next day, remove the duck from the marinade and pat it dry with paper towel.
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7
Preheat oven to 450 degrees F.
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8
Place the duck on a rack in a roasting pan.
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9
Fold the wing tips back and tie the legs together.
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10
First, roast the duck for 20 minutes, the high temperature will caramelize the sugars on the outside of the duck and set a rich mahogany color.
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11
After 20 minutes, drop the temperature down to 325 degrees F and roast for 1 hour.
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12
Duck heaven baby!
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13
You can start the bok choy when the duck has about 10 minutes left in cooking.
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14
Preheat a large skillet on medium high.
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15
Add peanut oil.
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16
Saute cut side down for about 1 minute until golden.
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17
Discard the oil.
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18
Take the back-side of a knife and give the ginger a good whack.
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19
Bruising the ginger will release a ton of flavor.
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20
Add the ginger to the pan with bok choy then add the mirin, soy, and chicken stock.
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21
Stir in the miso, careful not to damage the food.
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22
While you have the spoon in your hand, stir in the cornstarch mixture, then let the sauce simmer and thicken for a few minutes.
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23
Finish with the fresh cherries, a pinch of salt, and fresh cracked white pepper.
