I love to serve this with rice and Bok Choy with Garlic, Honey and Soy and also with Chinese Broccoli with Oyster Sauce.
Use leftover bones as the basis of a noodle soup and add leftover duck meat at the end to warm through.
This is simple and delicious.
1 x 1.9kg whole duck
2 teaspoons five-spice powder
2 teaspoons caster sugar
2 teaspoons salt
2 garlic cloves, bruised
6 slices ginger
2 star anise
2 tablespoons soy sauce
2 tablespoons shaoxing wine or dry sherry
2 tablespoons honey
Steamed Rice and Stir Fried vegetables, to serve
Preheat oven to 200°C/180C fan forced. Rinse duck and pat dry with paper towel. Combine spice, sugar and salt. Rub into skin and cavity. Place duck, breast-side down on a greased rack in a roasting pan. Place garlic, ginger and star anise inside duck.
Combine soy, shaoxing and honey in a saucepan and simmer for 1 minute. Brush glaze all over duck and place into middle of the oven. Reduce temperature to 190°C/170C fan forced and bake for 40 minutes, brushing occasionally with glaze.
Turn duck over, brush with glaze and cook for a further 45 minutes, brushing occasionally with glaze until cooked and skin is a deep-golden brown. Remove from oven and rest for 20 minutes before serving.
Cut into pieces and serve with steamed rice and stir-fried vegetables.
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