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Description
Five-Spiced Roast Duck Recipe

Ingredients:
1 Long Island duck (5 1/4-pound size)
1/4 cup light soy sauce
1/4 cup dark soy sauce
3 tablespoons sugar
1 1/2 tablespoon five-spice powder
1 piece (4-inch size) ginger -- halved and crushed

Directions:

Preheat oven to 375F. Rinse duck, then pat dry, inside and out, with paper towels.

Combine light soy sauce, dark soy sauce, sugar, and five-spice powder in a small bowl. Mix thoroughly, making sure sugar dissolves. Place duck in a medium roasting pan.

Using your fingers, loosen duck\'s skin, then rub over and under skin, and inside cavity, with soy sauce mixture.
Five-Spiced Roast Duck Recipe

Ingredients:
1 Long Island duck (5 1/4-pound size)
1/4 cup light soy sauce
1/4 cup dark soy sauce
3 tablespoons sugar
1 1/2 tablespoon five-spice powder
1 piece (4-inch size) ginger -- halved and crushed

Directions:

Preheat oven to 375F. Rinse duck, then pat dry, inside and out, with paper towels.

Combine light soy sauce, dark soy sauce, sugar, and five-spice powder in a small bowl. Mix thoroughly, making sure sugar dissolves. Place duck in a medium roasting pan.

Using your fingers, loosen duck\'s skin, then rub over and under skin, and inside cavity, with soy sauce mixture.

Place ginger in duck\'s cavity, then truss duck with kitchen string. Roast duck on a rack, breast side down, basting regularly, for 45 minutes. Turn and cook, breast side up, continuing to baste, until juices run clear, about 45 minutes more (meat will still be slightly pink).

Remove duck from oven and allow to rest for 15 minutes before carving.

This recipe for Five-Spiced Roast Duck serves/makes 6

Place ginger in duck\'s cavity, then truss duck with kitchen string. Roast duck on a rack, breast side down, basting regularly, for 45 minutes. Turn and cook, breast side up, continuing to baste, until juices run clear, about 45 minutes more (meat will still be slightly pink).

Remove duck from oven and allow to rest for 15 minutes before carving.

This recipe for Five-Spiced Roast Duck serves/makes 6

Description
Five-Spiced Roast Duck Recipe

Ingredients:
1 Long Island duck (5 1/4-pound size)
1/4 cup light soy sauce
1/4 cup dark soy sauce
3 tablespoons sugar
1 1/2 tablespoon five-spice powder
1 piece (4-inch size) ginger -- halved and crushed

Directions:

Preheat oven to 375F. Rinse duck, then pat dry, inside and out, with paper towels.

Combine light soy sauce, dark soy sauce, sugar, and five-spice powder in a small bowl. Mix thoroughly, making sure sugar dissolves. Place duck in a medium roasting pan.

Using your fingers, loosen duck\'s skin, then rub over and under skin, and inside cavity, with soy sauce mixture.
Five-Spiced Roast Duck Recipe

Ingredients:
1 Long Island duck (5 1/4-pound size)
1/4 cup light soy sauce
1/4 cup dark soy sauce
3 tablespoons sugar
1 1/2 tablespoon five-spice powder
1 piece (4-inch size) ginger -- halved and crushed

Directions:

Preheat oven to 375F. Rinse duck, then pat dry, inside and out, with paper towels.

Combine light soy sauce, dark soy sauce, sugar, and five-spice powder in a small bowl. Mix thoroughly, making sure sugar dissolves. Place duck in a medium roasting pan.

Using your fingers, loosen duck\'s skin, then rub over and under skin, and inside cavity, with soy sauce mixture.

Place ginger in duck\'s cavity, then truss duck with kitchen string. Roast duck on a rack, breast side down, basting regularly, for 45 minutes. Turn and cook, breast side up, continuing to baste, until juices run clear, about 45 minutes more (meat will still be slightly pink).

Remove duck from oven and allow to rest for 15 minutes before carving.

This recipe for Five-Spiced Roast Duck serves/makes 6

Place ginger in duck\'s cavity, then truss duck with kitchen string. Roast duck on a rack, breast side down, basting regularly, for 45 minutes. Turn and cook, breast side up, continuing to baste, until juices run clear, about 45 minutes more (meat will still be slightly pink).

Remove duck from oven and allow to rest for 15 minutes before carving.

This recipe for Five-Spiced Roast Duck serves/makes 6