Whole Roasted Duck

In a large bowl, season the duck with Season Up with Ginger.

In a large pot bring the water to a boil. Add garlic, onion, star anise, ginger, Chicken Cubes, chives, chadon beni and seasoned duck. Ensure that the duck is completely submerged. If it is not, add more hot water and cover with a plate. Allow it to simmer for 40 minutes.

Preheat the oven to 450˚F (235˚C) – ensure that your oven is clean or there will be a lot of smoke.

Remove the duck from the broth and drain the duck thoroughly. Place in a roasting pan fitted with a roasting rack, breast side up. Using a fork pierce holes in the duck skin being careful not to pierce the meat.

Squeeze the oranges over the duck, then fill the cavity with the orange. Set aside and allow the duck’s skin to dry uncovered for 20 mins.

Roast the duck for 30 minutes or until a thermometer inserted into the duck thigh reads 165˚F (75˚)

Remove from the oven and allow to rest for 15 minutes before carving. Serve hot!