This duck recipe renders you a divine dish, ideal for holidays, parties and weekends. Of course you can have it anytime of your choice. The warning is that you might need to find a way to resist the urge to lick the sauce, and having guests over is a good way to prevent this. Also, for you married women out there, prepare to be responsible if the man you feed suddenly develops a new passion for duck hunting.
Trim the excess fat from the duck in order to produce a crispy skin.
Rinse the duck, pat dry with paper towels.
In a small bowl, combine the Chinese five-spice powder, salt and sugar. Rub the spice mixture all over the duck, both inside and out.
Stuff the duck cavity with ginger, garlic, green onions, and mandarin orange peels.
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, fill it with with 2-inches of water, turn the heat to medium.
Set a V-rack inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil.
Steam the duck for 45 minutes to melt away some of the fat and shrink the skin, checking the water level periodically.
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.
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. Then 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. Put the whole thing in the oven.
Roast the duck for 1/2-1 hour, depending on how big your bird is, basting periodically with any remaining glaze. The ideal color is deep mahogany. Cover the breast with some foil if it gets too dark.
When your bird is ready, put it under the broiler briefly to make the skin more crisp.
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