Instructions

1. Preheat the oven to 170°C.
2. Pat dry the duck, then pierce the skin all over with a fork. Put the mandarin halves, star anise, and cinnamon stick in the cavity. Rub the five-spice powder all over the skin, then season with salt and freshly ground black pepper.
3. Pour some water into a baking tray and put the duck on top of a wire rack. ( Alternatively you can add some veggies with a glass of chicken stock or wine to the tray - these will roast nicely in the dripping duck fat).
4. Carefully place the rack (with the duck) on top of the tray and put it in the middle of the oven.
5. Roast for about 90-120 minutes until the duck is cooked through and skin is crispy & golden. (Check the thighs with a skewer). Tip: if the skin gets brown too quickly, turn the heat down to 160°C and/or cover it with some foil.
6. Put the duck in the middle of a large serving plate, rest for 10 minutes, while you arrange some side dishes (roasted veggies, mashed potatoes, braised red cabbage etc) around it.
7. You’re ready to carve and serve the duck!