Roasted Five-Spice Duck

Here’s a classic duck dish that we’re sure you’ll make again and again. Five-spice powder—a combo of star anise, cloves, cinnamon, Sichuan pepper and fennel—is readily available everywhere. The brandy gives the glaze a punch, and the honey adds a sweet dimension that’s perfect with duck meat. Try it with our Port berry sauce . If you’ve ever roasted a chicken (of course you have . . . right?) then this is no more difficult. A great surprise for your next Sunday night family feast.

Ingredients

• 1 whole duck, about 2 1/4 pounds (1 kg), cleaned without giblets removed
• 1/4 cup (60 mL) kosher salt
• 5 slices peeled fresh ginger
• 4 cloves garlic, chopped
• 2 tablespoons white miso paste
• 3 to 4 cilantro roots, chopped (optional)
• 1 tablespoon (15 mL) brandy
• 1 tablespoon (15 mL) finely grated or chopped palm sugar or granulated sugar
• 1 teaspoon (5 mL) five-spice powder
• 1 teaspoon (5 mL) kosher salt
• 2 tablespoons (30 mL) honey
• 1 tablespoon (15 mL) sweet soy sauce
• 1 cup Port Berry Sauce (optional) (250ml)

Directions

1. Preheat the oven to 300°F (150°C).
2. Rinse the duck well in cold water, and pat dry with paper towels. Rub the duck with the salt, and let stand for 30 minutes. Rinse off the salt in cold water, and again pat dry with paper towels. Set aside.
3. Pound the ginger, garlic, and cilantro roots in a mortar and pestle until smooth. Add the brandy, palm sugar (or granulated sugar), five-spice powder, and salt, and mix until combined. Rub the inside of the duck with this mixture, then place the duck on a roasting pan.
4. In a small bowl, mix the honey, sweet soy sauce, and 1/3 cup (80 mL) of water. Brush the duck all over with this mixture, and repeat one or two times.
5. Roast the duck for about 1 1/2 to 2 hours, or until the internal temperature reads 160°F (71°C), brushing the duck with the honey mixture every 30 minutes.
6. Remove the duck from the oven, cover with aluminum foil, and let rest for at least 15 minutes. First remove the drumsticks and wings, and transfer to a serving plate. Carve the rest of the duck, slicing into strips, and add to the serving plate.
7. Serve with the port berry sauce.
8. Keep duck bones for the soup.

Serves 4