Honey-Glazed Roast Duck with Persimmon and Ginger Stuffing

Preheat oven to 425°F (220°C).

Pat the duck dry inside and out with paper towels. Prick the skin all over with a fork, being careful not to pierce the meat. This helps render the fat during roasting.

In a large bowl, combine the cooked rice, diced persimmons, minced ginger, sliced scallions, soy sauce, sesame oil, Chinese five-spice powder, salt, and pepper. Mix well.

Stuff the duck cavity with the rice mixture. Use kitchen twine to tie the legs together securely, and tuck the wing tips under the body.

Place the stuffed duck on a roasting rack set inside a roasting pan.

Roast the duck for 30 minutes at 425°F (220°C).

Reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the duck with pan drippings every 30 minutes.

While the duck is roasting, prepare the honey-ginger glaze. In a small saucepan, combine the honey, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat and cook for 5 minutes, or until slightly thickened.

During the last 30 minutes of roasting, brush the duck with the honey-ginger glaze every 10 minutes, ensuring even coverage.

Once the duck is cooked through, remove it from the oven and let it rest for 15-20 minutes before carving.

Carve the duck and serve with the persimmon and ginger stuffing.