INGREDIENTS
1 whole duck
3 TBSP kosher salt
1 TBSP five spice powder
1 large orange zested and cut into wedges
1 TBSP finely chopped garlic
1 TBSP finely chopped ginger
Glaze
1/2 cup brown sugar
2 TBSP corn starch
1 cup orange juice
1 TBSP sugar
1 TBSP grated orange zest
2 sliced of ginger
pinch of salt
PREPARATION
Pat the duck dry and remove the neck and giblets from the cavity.
Tie the legs together with twine and tuck the wings under the body.
Gently prick the skin all over with a knife OR crisscross the skin, be careful not to stab or slice into the meat.
Combine the salt and five spice powder and rub them generously over the duck and sprinkle some on the inside of the duck.
Combine the orange zest, the chopped garlic and ginger, and rub them into the duck's cavity.
Place the duck on a roasting rack and let sit in the refrigerator for at least 8 hours.
COOK
Bring the duck out of the refrigerator to reach room temperature.
Preheat the oven to 350F
Bring all the glaze ingredients to a simmer until the glaze is about medium level thick.
Remove from heat and set aside.
Roast the duck for 2 hours in the oven. Carefully pouring out and preserving the fat and rotating the duck every 30 minutes.
Glaze the duck with a brush and roast for another 30 minutes.
The internal temperature should be at 165F at the thickest part of the leg.
Bring the duck out of the oven and paint another layer of the glaze. Let it rest for 20 minutes before carving.
Bon Appetit!