1 x 1.8kg (4 lb) whole duck, patted dry inside and out
2 slices ginger
3 star anise
2 spring onions (scallions)
4 whole garlic cloves, lightly crushed
1 tbsp 5-spice powder (try my homemade recipe here)
1 tbsp sea salt
steamed bao buns or Chinese pancakes
finely sliced spring onion (scallions)
Preheat the oven to 150 °C /300 °F.
Stuff the ginger, star anise, spring onions and garlic into the cavity of the duck. Use your knife to score the whole breast area of the duck in a diamond pattern.
Mix the 5-spice and salt together in a small bowl. Rub the salt mixture all over the duck.
Create a ‘trivet’ by scrunching up 3 lengths of aluminum foil. Place these into the base of a roasting tin. Place the duck on top. Roast for 3 ½ hours or until the skin dark and crispy and the duck meat is fork tender.
Serve whole at the table so that everyone can tear off pieces of duck to eat with their bao or pancakes along with the cucumber, hoisin and spring onion.