Spice-Roasted Duck with Hoisin Glaze Recipe

Ingredients

• 5 lb (1.8–2.2 kg) duck, rinsed in cold water and patted dry
• 0.33 cup (80 ml) soy sauce
• ½ cup (125 ml) white wine or dry sherry
• ½ tsp (2 ml) salt
• 1 Tbsp (15 ml) five-spice powder
• 1 Tbsp (15 ml) vegetable oil
• 1 medium onion, halved and sliced
• 2 Tbsp (30 ml) coarsely chopped fresh ginger
• 3 garlic cloves, minced
• 2 Tbsp (30 ml) hoisin sauce, plus some to serve with the cooked duck

1. Using a fork, prick the skin of the duck all over. Combine 2 Tbsp (30 ml) of the soy sauce, white wine or sherry, salt and 2 tsp (10 ml) of the five-spice powder in a large bowl. Add the duck and brush it with the mixture inside and out. Cover and marinate in the refrigerator for 4 hours, turning and basting the duck from time to time.
2. Heat the oil in a pot over medium-high heat. Add the onion, ginger and garlic and cook for 2 to 3 minutes.
3. Add 2 Tbsp (30 ml) of the soy sauce and the remaining 1 tsp (5 ml) of five-spice powder. Cook for 2 minutes more. Remove from heat and cool. Stuff this mixture inside the duck and use skewers or string to enclose it. Tie the legs together with string and fold the wings under the body.
4. Preheat the oven to 425°F (220°C). Place the duck, breast side up, on a rack in a roasting pan. Fill the pan with hot water to a level just below the duck. Cover tightly so the water in the pan will steam the duck. Roast for 90 minutes.
5. Increase the heat to 475°F (240°C). Make the hoisin glaze by combining the hoisin sauce with the remaining 1 Tbsp (15 ml) of soy sauce in a small bowl. Uncover the duck and brush with the glaze. Roast, uncovered, until the skin is richly glazed and crispy, about 20 to 30 minutes.
6. Allow the duck to rest for 10 to 15 minutes before carving. Thinly slice the meat, arrange it on a platter, and serve it with extra hoisin sauce for dipping.