Peking Duck

Honey syrup

  • 2 oranges, thinly sliced
  • 4 cups water
  • 3 tbsp honey
  • 3 tbsp soy sauce

Bring to a boil and simmer 20 minutes.

Duck

  • 1 Long Island duck, excess fat removed, rinsed and patted dry
  • 1 tbsp five spice powder
  • 1 tbsp course sea salt
  • 1 tsp pepper
  • 6 fresh ginger slices
  • 2 oranges, quartered

Place duck on a rack over a roasting pan. Combine spices and rub inside the duck cavity. Ladle syrup over duck but not into cavity, turning duck to coat all over. Discard syrup in roasting pan and set duck, breast side up, on rack in pan. Prop rack (you can used crumpled up foil or plastic wrap for the propping) so duck is tilted to facilitate draining any moisture if gives off. Dry duck, uncovered and refrigerated, 3 days.

Preheat over to 325F. Let duck stand at room temperature 30 minutes. Stuff duck with orange quarters and ginger. Prick duck all over with a fork, and pour 1 cup of water into the pan. Roast in the middle of the oven 1 ½ hours. Increase over temperature to 450F and roast until skin is dark brown and very crisp, and a thermometer inserted in the thick part registers 170F, 25-30 minutes.

Let duck stand 30 minutes before carving.