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servings:

This cooking technique infuses the duck with so much flavor.

• 1 cup orange marmalade
• 6 sprigs fresh thyme
• 1 piece ginger (1 inch), peeled and cut into 1/4-inch-thick rounds, plus 1 tablespoon freshly grated ginger
• 2 tablespoons whole pink peppercorns, lightly crushed
• 1 duck (5 pounds)
• Freshly ground black pepper
• 1 medium onion, roughly chopped
• 1 medium carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1 dried bay leaf
• 1 sprig fresh rosemary
• 3 whole cinnamon sticks
• 5 pounds coarse salt

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