Five Spice Orange Roast Duck
This five spice orange roasted whole duck is seasoned with freshly ground Chinese five spice powder, orange zest, plus a fair amount of garlic. A fancy little recipe to serve for your favorite dinner party guests.
1 5-6 pound Pekin duck (or 4 duck breasts)
3 tbsp kosher salt
1 tbsp RawSpiceBar's Five Spice Powder
1 large orange, zested and cut into wedges
1 inch fresh ginger, minced
2 cloves garlic, minced
2 cups orange juice
1 tbsp honey
2 tbsp Demerara sugar
2 tbsp soy sauce
1 two inch piece of ginger, thickly sliced
1. Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife.
2. Combine salt and five spice powder and liberally coat duck.
3. Combine orange zest with grated ginger and garlic, then smear inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
4. Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
5. Roast whole duck for 2 hours, pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes.
6. For duck breasts, bake, 15-25 minutes, glazing halfway through and turning halfway, until a thermometer inserted into the thickest part registers 150°F