1 (5 to 6 lb.) whole duck
4 tablespoons lite sodium soy sauce
2 tablespoons honey
4 tablespoons ground Chinese five spice mix*
¼ teaspoon chile flakes
1 teaspoon salt
½ to ¾ teaspoon freshly ground black pepper
Garnish: 6 to 8 orange slices
A few green leaves of lettuce
5 to 6 whole star anise
- Preheat oven to 375º.
- Rinse duck and remove any remaining pin feathers. Pat dry inside and out. Using your fingers, loosen the skin over the breast and thighs. If necessary, you can snip the membrane a bit to start it with a pair of kitchen shears.
- In a small bowl, whisk together the soy sauce, five spice powder, the chile flakes, salt and pepper. Be sure to whisk long enough for the honey to be fully incorporated.
- Brush the mixture under the duck skin generously. Then brush the external skin of the duck with the mixture.
- Place the duck breast side down on an adjustable roasting rack in a roasting pan. Add a few tablespoons of water to the bottom of the roasting pan and place the pan in the oven on a middle to lower rack.
- Roast the duck for 30 to 35 minutes. The color of the five spice mixture with darken the skin in the process of roasting to a deep rich mahogany brown.
- Turn the duck breast side up. (The best method is to use thermal kitchen gloves so that you can actually control the bird while turning it.)
- Continue to roast for an additional 25 to 30 minutes.
- Line a serving platter with greens and the orange slices.
- Place the duck on top of the slices and let rest for 10 to 15 minutes.
- Top each orange slice with a whole star anise and serve.
*It is easy to mix your own Five Spice combination. For approximately ½ cup simply grind together:
2 tablespoons ground star anise
2 tablespoons fennel seeds
2 tablespoons ground cinnamon
1 tablespoons whole cloves
1 tablespoons black peppercorns
1 tablespoon Szechuan peppercorns
Store in an airtight container.
Duck Flavor Affinities:
Apples Ginger Shallots
Bay Leaf Hoisin Sauce Soy Sauce
Brown Sugar Honey Stocks
Butternut Squash Lemon Juice Star Anise
Carrots Mushrooms Sweet Potato
Cherries Olive Oil Turnip
Chestnuts Onions Vinegar
Cilantro Orange Thyme
Cloves Parsley Tomatoes
Figs Peaches Wine