Whole Duck with Potatoes, Broccolini and Carrots

• 1 whole duck (6-7 lb), thawed, neck and giblets discarded
• 2 tbsp + 1 tsp kosher salt, divided
• 1 tbsp + 1 tsp ground pepper, divided
• 2 tsp ground sumac
• 2 tsp smoked paprika
• 1 tsp light brown sugar
• 5 cloves garlic, crushed
• 24 oz fingerling potatoes, halved
• 2 bunches broccolini, stems trimmed
• 8 oz carrots, cut into 2-inch pieces

Remove duck from packaging and place on a wire rack set over a rimmed baking pan. Trim any excess skin at the neck opening. Thoroughly pat the duck dry inside and out and let stand at room temperature 30 minutes to 1 hour.

Preheat oven to 375°F. Combine 2 tbsp salt, 1 tbsp pepper, sumac, paprika and brown sugar in a small bowl. Sprinkle mixture evenly over the duck skin and inside the duck cavity. Place garlic cloves inside the duck cavity. Using a sharp knife, score the duck skin in a diamond pattern with cuts about 1 inch apart, taking care not to cut all the way to the meat. Using a paring knife, pierce the skin in the crevice between the bottom of the breast and the thighs 3 to 4 times. Cook duck, breast-side down on a wire rack over the rimmed pan in the preheated oven for 1 hour.

Meanwhile, place potatoes, broccolini and carrots in a large bowl and set aside. After 1 hour, remove the pan from the oven to a wire rack. Carefully transfer the wire rack with duck to a surface lined with aluminum foil to catch any drippings. Pour the collected rendered fat from the rimmed baking pan over the potatoes, broccolini and carrots (use caution—pan and fat will be hot). Sprinkle vegetables with remaining 1 tsp each salt and pepper and toss gently to coat. Spread vegetables on a separate rimmed baking pan and set aside. Carefully flip the duck to breast-side up and return the wire rack with duck to the original rimmed baking pan and return to the oven. Continue to cook until a thermometer inserted into the thickest portion of the thigh registers 165°F, about 1 hour longer. After 30 minutes of the duck cooking breast-side up, place the baking pan with prepared vegetables in the oven and cook until golden and tender, about 30 minutes. Let the duck stand for about 20 minutes before carving.