Five Spice Roasted Duck with Orange Glaze

Preheat your oven to 325°F (160°C). Place a roasting rack inside a roasting pan.

Pat the duck dry inside and out with paper towels. This is crucial for crispy skin.

In a small bowl, combine the five-spice powder, salt, and pepper. Rub the mixture all over the duck, inside and out.

Place the duck on the roasting rack in the pan. Prick the skin all over with a fork or skewer, being careful not to pierce the meat. This allows fat to render during cooking.

Roast the duck for 2 hours, basting it with the rendered fat from the pan every 30 minutes. Remove excess fat from the pan during basting.

While the duck is roasting, prepare the orange glaze: In a small saucepan, combine the orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, and garlic.

Bring the glaze to a simmer over medium heat and cook for 10-15 minutes, or until it has reduced slightly and thickened to a syrupy consistency.

After the duck has roasted for 2 hours, increase the oven temperature to 425°F (220°C).

Brush the duck generously with the orange glaze. Return the duck to the oven and roast for another 30 minutes, basting with the glaze every 10 minutes, until the skin is deeply golden brown and crispy.

Let the duck rest for 15-20 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful duck.