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1
Bring syrup ingredients to a boil in a heavy saucepan, stirring, then simmer, stirring occasionally, 20 minutes.
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2
While syrup is simmering, fold neck skin of duck under body and fasten with a small skewer.
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3
Stir together five-spice powder, salt, and pepper, then rub inside cavity.
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4
Put duck on a rack set in a roasting pan.
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5
Ladle hot syrup over duck (do not ladle any into cavity), turning duck occasionally to coat all over.
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6
Discard syrup in roasting pan and set duck, breast side up, on rack in pan.
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7
Prop rack up over a short edge of pan so duck is tilted (large-cavity side down) to facilitate draining of any moisture it gives off.
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8
(To prevent rack from slipping, put a piece of crumpled plastic wrap between pan and rack.)
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9
Dry duck, uncovered and chilled in refrigerator, 3 days.
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10
Preheat oven to 325F.
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11
Let duck stand at room temperature 30 minutes.
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12
Remove plastic wrap and set rack back into pan.
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13
Stuff duck with orange quarters and ginger and close cavity opening with a wooden skewer.
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14
Prick duck all over with tip of a sharp paring knife and pour 1 cup water into pan.
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15
Roast duck in middle of oven 1 1/2 hours.
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16
Increase oven temperature to 450F and roast until skin is dark brown and very crisp and a thermometer inserted in thick part of thigh registers 170F, 25 to 30 minutes more.
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17
Transfer duck to a heated serving platter and remove cavity skewer.
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18
Let stand 30 minutes before carving.
