Crispy Duck Laque

By edielou

Ingredients

• 1/3 cup fish sauce
• 1 Tbs thick soy sauce
• 2 Tbs honey
• 2 tsp five spice powder
• 1 5 1/2 lb duck
• 2 oz fresh ginger, peeled and crushed
• 4 scallions, trimmed, halved crosswise, and lightly crushes

Details

Cooking time 90mins

Preparation

Step 1

Whisk together the fish sauce, soy sauce, honey, and 5-spice powder in a large bowl. Carefully loosen the skin of the duck by gently running your fingers between the skin and meat, trying not to tear the skin in the process. Place the duck in the marinade and rub the marinade over it, inside and out and between the flesh and the skin. Drain and refrigerate the duck, uncovered turning occasionally, for 24 hr.
Preheat oven to 425 degrees. Place ginger and scallions in the cavity of the duck, then truss it with kitchen string. With a metal skewer, poke the skin of the duck a few times on the breast and legs. Place duck, breast side down, on a rack and roast for 45 minutes, basting every 15 minutes. Turn duck breast side up, and continue roasting until juices run clear, about 45 minutes.