Start cooking at least 18 hours before serving
Five spice Duck
INGREDIENTS (serves 8):
  • 1 duck (4 pounds);
  • fresh ginger root (1 inch);
  • small bunch of spring onions;
  • dry white wine (2 tbsp);
  • honey (2 tbsp);
  • soy sauce (2 tbsp);
  • Five-spice powder (1 tbsp).
  1. Place the duck in a colander and pour over boiling water from the kettle;
  2. Pat the duck dry with paper towel, prick with a toothpick and rub with salt and wine;
  3. Place a colander with the duck on a plate and put into the refrigerator for 8 hours. Turn the duck from time to time to help it dry evenly;
  4. Finely chop the green onions and ginger, add half of the five-spice powder, and put the mixture inside the duck;
  5. Seal the duck with toothpicks and rub with the remaining Five-spice powder;
  6. Place the duck back into a colander and put it into the refrigerator for another 8 hours;
  7. Pour 1 cup of cold water into the baking pan and cover it with a roasting grill;
  8. Place the duck on the roasting grill breast side down;
  9. Loosely cover the duck with foil;
  10. Place in a preheated  (360°F) oven for 40 minutes;
  11. Heat the honey and mix it with soy sauce;
  12. Remove the foil and brush the duck with a mixture of honey and soy sauce;
  13. Increase the temperature up to 400°F degrees and bake for another 20 minutes (or until cooked);
  14. Remove the duck from  oven and let it stand for 20 minutes.
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