Cantonese Roast Duck

Instructions

1. Prepare the duck
   Rinse the duck inside and out with cold water. Pat dry thoroughly with paper towels. Using a sharp knife, score the skin in a diamond pattern, being careful not to cut into the meat. This helps render the fat and create crispy skin.
2. Make the marinade
   In a bowl, combine the five-spice powder, honey, hoisin sauce, dark soy sauce, Shaoxing wine, salt, minced garlic, and grated ginger. Mix well until all ingredients are fully incorporated.
3. Marinate the duck
   Rub the marinade all over the duck, both inside and outside. Stuff the cavity with the green onions, orange quarters, and star anise. Place the duck on a rack over a plate and refrigerate, uncovered, for at least 4 hours or preferably overnight. This allows the skin to dry out, resulting in crispier skin when roasted.
4. Prepare for roasting
   Preheat the oven to 425°F (220°C). Remove the duck from the refrigerator and let it come to room temperature for about 30 minutes. Place the duck on a rack in a roasting pan breast side up. Pour 1 cup of water into the bottom of the pan to prevent drippings from burning.
5. Roast the duck
   Roast the duck at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue roasting for about 1 hour 15 minutes, or until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
6. Baste and rest
   During the last 20 minutes of roasting, baste the duck with the juices from the bottom of the pan to enhance the flavor and color. Once done, remove the duck from the oven and let it rest for 15 minutes before carving.
7. Carve and serve
   Carve the duck in the traditional Chinese style by chopping through the bones into small pieces, or in the Western style by removing the breast and leg portions. Serve with steamed rice, stir-fried vegetables, and plum sauce or hoisin sauce on the side.