- \n
- 1 Whole Duck (5 – 5 1\/2 lbs)<\/li>\n
- 1 tbsp Chinese Five-Spice Powder<\/li>\n
- 2 tsp Granulated Sugar<\/li>\n
- 2 tsp Salt<\/li>\n
- 5 Large Slices of Fresh Ginger<\/li>\n
- 3 to 4 Garlic Cloves<\/li>\n
- 4 Green Onions<\/li>\n
- 1 Tangerine Peel – cut into large strips<\/li>\n
- 1\/4 cup Rice Vinegar<\/li>\n
- 1\/2 cup Honey<\/li>\n
- 1\/2 cup Soy Sauce<\/li>\n<\/ul>\n
![\"Chinese](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2015\/12\/imgp6357.jpg?resize=640%2C425&ssl=1\")
<\/a>Chinese Five-Spice, Sugar, and Salt<\/figcaption><\/figure>\n ![\"Aromatics\"](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2015\/12\/imgp6360.jpg?resize=640%2C425&ssl=1\")
<\/a>Aromatics<\/figcaption><\/figure>\n Instructions<\/strong><\/p>\n
Remove the giblets from the duck and cut away any excess fat from the neck and cavity area.\u00a0 Wash the duck inside and out and pat completely dry inside and out with paper towels.\u00a0 Combine the Chinese five-spice, sugar, and salt in a small bowl.\u00a0 Rub the spices over the entire duck, inside and out.\u00a0 Stuff the duck cavity with the aromatics, the ginger, garlic, green onions, and tangerine peel.\u00a0 Fold the wings under the back, this will keep the tips of the wings from burning.\u00a0 Tie the legs together with some kitchen string and then poke the skin of the\u00a0breasts and thighs\u00a0several times with a skewer or knife.\u00a0 This will allow the fat to escape as it renders as well as allow the seasonings to flavor the meat below.<\/p>\n
![\"Duck](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2015\/12\/imgp6372.jpg?resize=640%2C425&ssl=1\")
<\/a>Duck with Dry Rub and Aromatics<\/figcaption><\/figure>\n ![\"Tie](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2015\/12\/imgp6377.jpg?resize=640%2C425&ssl=1\")
<\/a>Tie the Legs and Tuck the Wings<\/figcaption><\/figure>\n Place the duck onto a rack, breast side up,\u00a0and into a roasting pan.\u00a0 Fill the roasting pan with water until it is almost touching the bottom of the rack with the duck.\u00a0 Cover tightly with foil.\u00a0 Place the roasting pan over a large burner on the stove and turn the burner onto medium heat.\u00a0 Once the water starts to boil (you’ll have to listen to it or peek inside the foil), turn the burner down to low and steam the duck for 45 minutes, checking occasionally to see if you need to add water.\u00a0 Steaming the duck allows some of the fat to melt away and shrinks the skin.<\/p>\n
![\"Sweet](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2015\/12\/imgp6389.jpg?resize=640%2C425&ssl=1\")
<\/a>Sweet and Savory Glaze<\/figcaption><\/figure>\n ![\"Simmering](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2015\/12\/imgp6400.jpg?resize=640%2C425&ssl=1\")
<\/a>Simmering Glaze<\/figcaption><\/figure>\n While the duck is steaming, combine the vinegar, honey, and soy sauce in\u00a0a small saucepan.\u00a0 Cook the glaze on low heat for 5 to 7 minutes, stirring constantly, then set aside.\u00a0 Pre-heat the oven to 375 degrees.\u00a0 Remove the roasting pan from the burner and remove the foil.\u00a0 Remove the rack with the duck from the roasting pan and pour out almost all of the liquid, leaving about an eighth of an inch of liquid in the pan.\u00a0 Put the rack with the duck back into the pan and liberally brush the duck with the glaze, ensuring that the skin is well coated.\u00a0 Put the roasting pan with the duck into the oven and roast for 1 hour, basting periodically with the glaze.<\/p>\n
![\"Steamed](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2015\/12\/imgp6406.jpg?resize=640%2C425&ssl=1\")
<\/a>Steamed Duck with Fat Rendered<\/figcaption><\/figure>\n ![\"Asian](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2015\/12\/imgp6430.jpg?resize=640%2C425&ssl=1\")
<\/a>Asian Roasted Duck<\/figcaption><\/figure>\n \n
![\"Chinese](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2015\/12\/imgp6357.jpg?ssl=1\")
<\/a>