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1
To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body.
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2
Rinse the duck, inside and out, and pat dry thoroughly with paper towels.
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3
Combine the Chinese five-spice, sugar, and salt in a small bowl.
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4
Rub the spice mixture all over the duck, inside and out.
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5
Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
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6
Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel.
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7
Fold the wing tips back under the duck and tie the legs together with kitchen string.
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8
Poke the duck breast a few times, piercing the skin.
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9
Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.
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10
Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.
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11
Cover tightly with aluminum foil.
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12
Steam the duck for 45 minutes, checking the water level periodically.
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13
Steaming the duck first melts away some of the fat and shrinks the skin.
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14
In a small saucepan combine the vinegar, honey, and soy sauce over low heat.
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15
Bring to a boil and simmer and stir for 15 minutes until sauce thickens.
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16
The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
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17
Preheat the oven to 375 degrees F.
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18
Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out.
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19
Put the rack with the duck back inside the roasting pan.
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20
Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.
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21
Stick the whole thing in the oven.
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22
Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.
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23
Tent the breast with some foil if it gets too dark.
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24
The legs will wiggle easily when it's done.
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25
Carve and serve.
