Email to Master Chef Don F. Easley Jr.      

Five Spice Roast Duck

Source of Recipe

Master Chef Don Easley


Recipe Introduction

Serves 4

List of Ingredients

1 5 to 5-1/2 pound duck
1 orange, halved
1 onion, halved
2-1/2 tablespoons five spice mix
1 tablespoon ground Szechuan peppercorns
1 tablespoon ground fennel seed
5 star anise, ground
5 whole cloves, ground
1 teaspoon ground cinnamon
1 teaspoon ground coriander
(reserve remaining mix for other uses)



Recipe

1. Preheat the oven to 500°F. Pat the duck dry with paper towels. Place the orange and onion in the cavity. Using a fork, prick the duck all over, just through the skin to the meat. Rub the duck with the mix and place on a flat rack in a roasting pan.
2. Place the duck in the oven for 10 minutes, then reduce the heat to 400° F and roast for about 15 to 20 minutes per pound. Prick the skin every 20 minutes to release the fat.
3. When the bird is golden brown and the juices run clear when the underside is pricked with a fork, remove the bird from the oven and allow it to rest for 7 to 10 minutes before carving.