Five Spice Duck

Submitted by Tuck Burnette

"Good on lettuce wraps, or simply served with rice. When the duck is done, it will still be slightly pink."

 

• Ready In: 1hr 50mins
• Ingredients: 6
• Yields: 1 duck
• Serves: 4-6

ingredients

• 5 -6 lbs whole duck
• 4 tablespoons regular soy sauce
• 4 tablespoons dark soy sauce (tamari)
• 3 tablespoons demerara sugar
• 1 1⁄2 tablespoons five-spice powder
• 4 inches ginger, crushed

directions

1. Heat oven to 375 with rack set in middle level.
2. Wash duck, discarding excess fat, dry duck.
3. Combine soy sauce, dark soy sauce, sugar, and five-spice powder. Stir until sugar dissolves.
4. Loosen skin from duck breast and leg joint too. Rub marinade all into them, between the meat and the skin, rub some into the cavity as well, put the ginger in there, truss with string (essential).
5. Put a rack in a roasting pan. Place on duck with the breast side facing down. Bake 45 minutes, baste often. Turn, bake 45 minutes more, baste often still.
6. Rest 15 minutes before carving, tenting with foil if desired.