Instructions

1. Preheat the oven to 170°C.
2. Pat-dry the duck. Put the half orange into the cavity together with the star anise and cinnamon.
3. Prick the skin all over with a toothpick then place the duck ( facing downwards) on a wire rack resting on top of a baking tray half-filled with water.
4. Put the tray with the duck in the middle of the oven and steam roast it for half an hour. Turn the duck over and roast for an hour.
5. Meanwhile, peel the oranges and put the peels into a pan. Squeeze the orange juice out into the pan, then add the cinnamon, star anise, ginger and a cup of water. Bring to the boil and reduce it by half. Let it cool, then strain it into a bowl. Add the soy sauce and honey, mix well and set aside.
6. When the duck is light brown, brush some of the orange &honey glaze all over it and bake for another 30-40 minutes, or until the skin is crispy and golden. Keep basting it every 10 minutes, be careful not to burn the skin!
7. Let the duck rest for 10 minutes. Heat up the leftover glaze sauce, add some wine or stock and reduce it to a medium thick jus.
8. Carve the duck and serve it with your side dishes and the jus.