Roast Duck

Method

Pat the duck dry inside and out, then prick the skin all over with a fork to help release fat during cooking. Combine soy sauce, dark soy sauce, rice wine, honey, five-spice powder, star anise, ginger, spring onions and garlic with water to make a marinade, then rub this mixture inside and outside the duck, reserving half for basting. Place the duck on a roasting rack breast-side down in a roasting tin and roast at 180°C for 45 minutes, then turn breast-side up and roast for a further 45 minutes, basting frequently with the reserved marinade. The skin should be dark mahogany and crispy, and the internal temperature should reach 75°C. Rest the duck for 15 minutes before carving, then serve with the pan juices spooned over.