Preparation:
Prep Time: 20 minutes
Cooking Time: 2 to 2 ½ hours
Yields: 4 servings
Ingredients:
For the Roasted Duck:
• 1 whole dressed free-range duck
• 2 tablespoons of seasoned salt
• 2 teaspoons Chinese five-spice powder
• 2 tablespoons of organic orange zest
• 2 shallots, quartered
• 1 organic orange, segmented
• 1-inch piece of fresh ginger root, minced
• 1 tablespoon of minced garlic
For the Glaze:
• 2 cups of fresh orange juice
• 2 tablespoons of raw honey
• 2 tablespoons of raw cane sugar
• 2 tablespoons of light soy sauce
• 1-inch piece of fresh ginger root, sliced into thin rounds
• 2 whole star anise
• 1 bay leaf
Directions:
1. Combine together 5-spice powder in a bowl and mix until well combined. Mix together the orange juice, orange zest, shallots and garlic in separate bowl and set aside.
2. Pat dry duck including the inside cavity with paper towels. Carefully pierce the skin with a sharp paring knife, making sure not to reach the meat surface.
3. Season the outside part of duck with half the salt mixture and massage evenly on all areas. Add the remaining salt mixture together with the orange mixture in the cavity and spread evenly on all areas with your and.
4. Truss the duck with kitchen string or twine and secure the neck inside the cavity with a wooden skewer. Place the chicken on a roasting pan and chill for at least 12 to 24 hours in the fridge.
5. Remove the duck from the fridge and set aside to bring duck to room temperature.
6. Preheat an oven to 350°F.
7. Meanwhile, mix together the orange juice, honey, bay leaf and soy sauce in a saucepan and apply with medium-high heat. Cook until it reaches to a boil and stir in the remaining ingredients for the glaze. Bring to a boil while stirring regularly until the sugar is dissolved completely. Reduce to low heat and simmer for about 10 to 15 minutes, or until the mixture has reduced and thickened. Remove the saucepan from heat and set aside.
8. Roast the duck in the middle rack of oven for about 1 ½ to 2 hours. Drain and brush the duck with glaze when it has reached 1 ½ hours of roasting. Tent with foil and roast for another 30 minutes, or until cooked through. It is done when a meat thermometer inserted on the thickest part registers 165°F.
9. Remove from the oven, transfer on a wire rack and lightly brush with glaze on all areas. Let it rest for about 15 to 20 minutes before slicing and discard the skewer.
10. Cut the roasted duck into quarters or carve the meat using the traditional method. Discard the ingredients from the inner cavity.
11. Transfer into a serving platter and serve immediately.