Roast duck

Inspired by the Cantonese roast goose method, the resulting duck is juicy and tender.

1. Clean duck and push hand from the neck in, under the skin, gently detach skin from duck breast, repeat from the other end and do the same for the thighs, as much as possible, wipe dry.

2. Make a cup of marinade with a big spoonful of fermented bean paste, soya sauce, Chinese wine, brown sugar, mustard sauce and 5 spices powder, rub under the skin, inside the body and all over the skin. Put remaining marinade and one piece of star anise and clove inside, close the bottom end so that juice will not leak out. Keep in the fridge on a rack for at least a day, better 2 days to dry the skin.  

3. Pre-heat oven to 220˚C, use a toothpick to prick evenly all over the skin. Make a cup of orange juice, soya sauce and orange liqueur, use a kitchen syringe to inject juice through the sewn up hole into the body.

4. Roast with breast side up for 25 to 35 minutes depending on size, then open the oven a little and let duck rest for 15 minutes.

5. Remove sewing and pour juice into a pan, skim surface oil, reduce and season with salt and pepper if necessary. Carve or chop up duck and pour hot sauce on top.