Delicious Five Spice Pan Roasted Duck

Ingredients

• 2 cloves garlic, minced or mashed
• Chinese five spice powder
• 1/4 cup Soy sauce
• Large piece ginger, sliced
• Salt and pepper to taste
• Salt used to loosen skin
• 1 whole duck

Preparation

• Wash and massage the duck
• To loosen the skin rub with salt, then rinse well
• Using a paring knife pierce skin and fat layer every 2 inches over the entire front and back of duck.  During roasting, the fat melts away and the skin crisps.
• Scald the duck which will allow the skin to tighten and render fat more quickly.  
• Take boiling water then baste duck with large spoon until the skin tighten
• Rub seasonings all over the skin
• Air dry the duck at least overnight or even better 2 nights.  
• Slide it into the fridge, uncovered
• Roast the duck in a roasting pan with a rack so the duck is not cooking in its own juices
• 450F (first 15 minutes)
• Lower heat to 350F then roast 15 minutes per pound

Rack should be on the lowest rung.  To prevent smoke, add 1/4 inch of water to the pan.  When finish let duck rest at least 15 minutes before carving.