Cantonese Roast Duck (烧鸭)
Cantonese roast duck gets its lacquered skin and savory depth from a simple overnight marinade of soy sauce, wine and five spice. The long rest in the refrigerator lets the seasoning work into the meat, and drying the bird uncovered helps the skin crisp. A pan of water under the rack catches the fat, so the oven stays clean and smoke-free. The same method works for goose.
Instructions
Mix the marinade ingredients together in one bowl and the glaze ingredients together in another. Keep the two separate, since the glaze is used later.
Brush the marinade over the whole duck, inside the cavity and out. Then brush a little of the glaze inside the cavity.
Set the duck breast-up on a rack in an open container and chill it in the refrigerator overnight.
Heat the oven to 450°F (220°C). Pour ½ to 1 inch (2.5 cm) of water into a roasting pan, which catches the rendered fat and keeps it from smoking.
Put the green onions inside the cavity and set the duck on a roasting rack in the pan. Roast for 15 minutes, then turn the duck breast-up and roast for another 15 minutes.
Lower the oven to 375°F (190°C) and keep roasting until the internal temperature reaches at least 180°F. Check it between the thigh and the body, at the thickest part, and keep the thermometer away from the bone.
Brush the duck with the glaze, raise the oven to 450°F (200°C), and roast for about 10 minutes more. Carve and serve.
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