Serves 4
Ingredients
Rub:
3 garlic cloves, crushed
3 Tbsp Kosher salt
½ Tbsp pepper
1 Tbsp Chinese five spice
1-5 ½ pound whole duck
1 whole naval orange, cut into quarters
2 medallions ginger
1 stalk green onion
4 pods star anise
Orange Glaze/Sauce:
2 cups orange juice, freshly squeezed
2 Tbsp Demerara sugar
3 medallions ginger
2 tablespoon soy sauce
2 Tbsp Shaoxing wine
3 pods star anise
Remove the duck from the package and pat dry with paper towels. If there are innards, remove. Place the duck in a large roasting pan with a rack (important to have a rack to allow air!).
Mix rub ingredients in a small bowl and then rub the mixture all over the duck – inside and out.
Stuff the duck with the orange pieces, ginger, green onion, and star anise pods. Place in the roasting pan in the fridge, uncovered with the breast side up overnight to dry out the skin and help with crisping.
Before cooking, allow the duck to come to room temperature for one hour. Preheat the oven to 425° degrees. With a sharp knife, prick the skin in a few places around the tail and back to help release the fat. Cover loosely with foil and place in the oven on the middle rack.
Roast the duck for 40 minutes and then baste with the rendered fat drippings on the bottom of the pan and recover with foil. Roast another 10 minutes - remove foil. Back into the oven for 25 minutes and then remove from oven and carefully spoon pour out or spoon the fat into a bowl to save for future use. Using a basting brush, paint the duck heavily with the glaze. Place back in the oven for 10 minutes and then baste with glaze again. Return for a final 10 minutes of roasting. The duck will be a very dark mahogany colour as it should be. Remove from oven and let rest for 20 minutes.
*The internal temperature of the duck should reach 165 degrees- its ok if it is pin.
Combine all the glaze ingredients in a medium saucepan and bring to a simmer. Simmer for about 20 minutes or until sauce has thickened into a light syrupy texture. If it is too thick, just add more wine or water and whisk in.
Carve the duck and drizzle with orange sauce. Serve with steamed rice.