Five Spice Crispy Duck
|Duckling||5 Pound, cleaned and trimmed (1 Duckling, 4 To 5 Pounds)|
|Grated orange peel||2 Tablespoon|
|Minced ginger||2 Teaspoon|
|Minced garlic||1 Teaspoon|
|Whole star anise||4|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Chinese five spice||1 Teaspoon|
1. Place a steaming rack in a wok. Pour in water to just below the level of the rack and bring it to a boil. Place the duck breast side up on a heatproof dish and set the dish on the rack. Cover and steam for 30 minutes. Let cool slightly.
2. Preheat the oven to 375°. Combine the marinade ingredients and rub the marinade over the skin of the duck. Place the duck breast side down on a rack in a foil-lined roasting pan. Roast uncovered for 30 minutes. Protecting your hands with several layers of paper towel, turn the duck breast side up. Reduce the heat to 325° and roast until the skin is browned and crisp and the meat near the thigh bone is no longer pink when pierced, about 1 hour.