-
1
Preheat the oven to 400F.
-
2
Combine the soy sauce, wine, brown sugar, five-spice powder, scallions, and ginger in a bowl; stir until the sugar dissolves.
-
3
Sprinkle the salt all over the duck and inside the cavity.
-
4
Rub half the marinade into the cavity.
-
5
Prick the duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick).
-
6
Place the duck, breast side down, on a rack in a roasting pan.
-
7
Roast the duck for 15 minutes, prick the exposed skin again, then roast for another 15 minutes.
-
8
Brush with half the remaining marinade and then turn it breast side up.
-
9
Prick again, brush with the remaining marinade, then roast until the meat is done, about another 20 minutes; all juices, including those from the interior, should run clear, and the leg bone should wiggle a little in its socket.
-
10
When the bird is done, an instant-read thermometer inserted into the thigh will read about 180F.
-
11
Carve the duck and serve, passing the hoisin at the table.
-
12
Sharper and less complex, but interesting.
-
13
Omit the wine, five-spice powder, and scallions.
-
14
Add 6 garlic cloves, peeled and minced, double the soy sauce, and mince the ginger.
-
15
Whisk the soy sauce, sugar, ginger, and garlic together to make the marinade.
-
16
Proceed as directed.
