Crispy Duck Laque

1. 1

   Whisk together the fish sauce, thick soy sauce, honey, and five-spice powder in a large dish.

2. 2

   Carefully loosen the skin of the duck by gently running your fingers between the skin and the meat, trying not to tear the skin in the process.

3. 3

   Place the duck in the marinade and rub the marinade over it, inside and out and between the flesh and the skin.

4. 4

   Drain and refrigerate the duck, uncovered turning occasionally, for 24 hours.

5. 5

   Preheat the oven to 425 degrees.

6. 6

   Place the ginger and scallions in the cavity of the duck, then truss it with kitchen string.

7. 7

   With a metal skewer, poke the skin of the duck a few times on the breast and legs.

8. 8

   Place the duck, breast side down, on a rack and roast for 45 minutes, basting every 15 minutes.

9. 9

   Turn the duck breast side up, and continue roasting until juices run clear, about 45 minutes.

No additional tips available.