Garlic Roasted Duck

Pat the duck breast and wing portions dry with paper towels and season generously with salt and black pepper on both sides.

Combine the crushed garlic, crushed juniper berries, and fennel seeds in a small bowl to create a spice mixture.

Rub the spice mixture evenly over the duck pieces, pressing gently to adhere.

Heat a large oven-safe skillet over medium-high heat until hot, then place the duck pieces skin-side down and sear for 6-8 minutes until the skin is golden and fat has rendered.

Flip the duck pieces and sear the other side for 3-4 minutes until lightly browned.

Transfer the skillet to a preheated 400°F oven and roast the duck for 20-25 minutes until the internal temperature reaches 165°F.

While the duck roasts, whisk together the red wine vinegar, nuoc mam sauce or light soy sauce, plain yogurt, and chopped onion in a bowl to create the sauce.

Remove the duck from the oven and transfer to a warm serving platter, then tent loosely with foil and let rest for 5 minutes.

Deglaze the hot skillet with a splash of water, scraping up any browned bits, and pour the pan juices into the sauce mixture, stirring to combine.

Garnish the roasted duck with fresh watercress and serve alongside the garlic-vinegar sauce for dipping.