- To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body.
- Rinse the duck, inside and out, and pat dry thoroughly with paper towels.
- Combine the Chinese five-spice, sugar, and salt in a small bowl.
- Rub the spice mixture all over the duck, inside and out.
- Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
- Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel.
- Fold the wing tips back under the duck and tie the legs together with kitchen string.
- Poke the duck breast a few times, piercing the skin.
- Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.
- Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.
- Cover tightly with aluminum foil.
- Steam the duck for 45 minutes, checking the water level periodically.
- Steaming the duck first melts away some of the fat and shrinks the skin.
- In a small saucepan combine the vinegar, honey, and soy sauce over low heat.
- Bring to a boil and simmer and stir for 15 minutes until sauce thickens.
- The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
- Preheat the oven to 375 degrees F.
- Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out.
- Put the rack with the duck back inside the roasting pan.
- Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.
- Stick the whole thing in the oven.
- Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.
- Tent the breast with some foil if it gets too dark.
- The legs will wiggle easily when it's done.
- Carve and serve.
Awesome duck! I've prepared 3 ducks this way now and absolutely love the method and the glaze. I must agree with other reviewers that the aromatics do not seem to impart any flavor to the duck, which has been a disappointment, but not enough for me to downgrade the recipe. I simply won't put those into the duck next time I cook duck. I am raising ducks now and will definitely use this method again. I like the spice rub from this recipe, but will try out different spice rubs just to change it up. But the method results in a beautifully cooked duck. One note, I like to steam the duck breast side down and then flip for roasting. This seems to baste the breast in some of the fats as it renders out in the steaming. Thanks so much for posting this!
This was a very good duck-high praise from my family of duck lovers! We don't get tangerines, so I used mandarine skin instead. I found that it took longer than 5 minutes to reduce the sauce to a stickyglaze, and longer than 1 hour to cook my 1.9kg duck. I basted it several times, and the oven lost heat each time. Still the duck was (almost) the most flavoursome we have eaten-only beaten by a thrice cooked duck we were served at a Malaysian restaurant!
This is very reminiscent of those yummy ducks that hang in the windows of Chinatown BBQ stores, yet very easy for me to pull off in my tiny kitchen! I followed the recipe to the 'T' and it came out just as MEAN says....with a 'deep mahogany color' and the flavor is awesome. The picky daughters ate it and loved it. I wouldn't change a thing in this recipe. Thanks MEAN, good recipe!