Duck, roasting
Continued from Duck prep, 24 hours in advance.
Move oven-rack to lower third and preheat oven to 425 degrees. Pour some water in the bottom of the roasting pan to prevent smoking. Place duck breast side up. Roast for twenty minutes. Flip bird and roast for another twenty minutes breast down.
Reduce over temperature to 350 degrees. While oven cools mix together the following ingredients:
- three quarters cup of orange juice
- one quarter cup of rice vinegar
- three tbs of soy sauce
- two tbs of honey
- one-half tsps of five-spice powder
Flip duck breast side up and brush with glaze. Roast for twenty minutes. Flip bird, glaze and roast for another twenty minutes. Flip bird again, glaze, and roast for a final twenty-minutes. Make sure internal is 165 degrees. Let stand for ten minutes, then carve.
Recipe based on the Joy of Cooking for ‘Chinese Roast Duck,’ page 621-622.
related: Sunday’s dinner, Duck prep, 24 hours in advance, and Pickled Green Beans.
