Ingredients:

  • 1 whole Pekin duck (5.5 lbs / 2.5 kg)
  • 2 tbsp Kosher salt
  • 1 tsp Five Spice Powder
  • 3-inch piece of Fresh Ginger, smashed
  • 4 cloves Garlic, crushed
  • 3 Scallions, bundled
  • 2 Star Anise pods
  • 3 tbsp Honey
  • 0.25 cup Fresh Orange Juice
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar

Instructions:

  1. Remove the giblets and trim any excess fat from the neck and cavity. Pat the skin bone dry with paper towels.
  2. Place the duck on a rack in the sink. Pour a kettle of boiling water over the whole bird. Note: You'll see the skin tighten and turn slightly translucent immediately.
  3. Use a needle to prick the skin all over, focusing on the fatty areas around the legs and breast. Go in at an angle to stay in the fat layer.
  4. Rub the Five Spice Powder and half the salt inside the cavity.
  5. Push the ginger, garlic, scallions, and star anise into the duck. Tie the legs together with kitchen twine.
  6. Rub the remaining salt all over the outside. Let it sit in the fridge uncovered for at least 1 hour (or up to 24).
  7. Preheat your oven to 350°F (180°C). Place the duck breast side up on the roasting rack.
  8. Roast for 1 hour 30 mins. The skin will begin to turn golden and the fat will collect in the pan.
  9. Mix the honey, orange juice, soy sauce, and vinegar. Brush half onto the duck.
  10. Increase heat to 400°F (200°C). Bake for another 30-45 mins until the skin is dark mahogany and crackling.
  11. Let it sit for 15 minutes before carving. Note: This keeps the meat juicy.