Crisp Roast Duck With Port Wine Glaze

1. Bring port, garlic, and thyme to simmer in small saucepan and cook until thickened and measures 1⁄4 cup, 25 to 30 minutes. Discard garlic and thyme sprigs; set glaze aside until ready to use.
2. Meanwhile, set V-rack in flameproof roasting pan and place duck breast side up on rack. Add water to just below bottom of duck, place pan over 2 burners, and bring to boil. Reduce heat to medium, cover pan tightly with aluminum foil, and steam, until skin has pulled away from at least 1 leg, about 40 minutes (add more hot water to maintain water level if necessary). Transfer duck to carving board, let cool slightly, then carve into 6 pieces (2 boneless breasts, 2 legs, 2 wings). Remove rack and discard steaming liquid. Wipe out pan with paper towels.
3. Adjust oven rack to lowest position and heat oven to 425 degrees. Lightly spray now-empty pan with vegetable oil spray. Season duck pieces with salt and pepper and place skin side down in prepared pan. Roast duck, carefully removing fat if more than 2 tablespoons accumulate in pan, until skin on breast pieces is rich golden brown and crisp, about 25 minutes. Transfer breast pieces to plate and cover with foil to keep warm.
4. Again, carefully remove excess fat from pan, turn leg and wing pieces skin side up, and continue roasting until skin is deep golden brown and crisp, 15 to 20 minutes longer. Again, carefully remove excess fat from pan. Return breast pieces to pan and brush both sides of each piece with glaze; position pieces skin side up once glazed. Roast until glaze is hot and richly colored on duck pieces, 3 to 4 minutes. Serve immediately.

CRISP ROAST DUCK WITH ORANGE GLAZE
The lime juice keeps this thick, syrupy glaze from being too sweet.
Substitute 1 cup orange juice (2 oranges), 2 tablespoons lime juice, and 2 tablespoons honey for port and omit garlic and thyme.

PREPARING ROAST DUCK
Trim away skin that is not directly over meat or bone. Pull back skin in neck cavity and cut away pieces of fat to expose wing joints.