SERVES 5
INGREDIENTS
1 Whole Ducko duck
1 Teaspoon Chinese five-spice powder, or more to taste
1 Chopped onion
1 Orange - zested, peeled, and cubed
1 Bag of fresh cranberries (340grams)
30 Millilitres of brandy-based orange liqueur (Grand Marnier®)
1 Tablespoon honey
1 Tablespoon white sugar
1 Teaspoon soy sauce
METHOD
- Preheat oven to 165°C.
- Sprinkle the Chinese five-spice powder inside the duck cavity. Add the chopped onion and cubed orange.
- Combine the cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency (plus minus 7 to 10 minutes). Allow to cool slightly for about 3 minutes.
- Place duck on a roasting rack inside a roasting pan and baste with the glaze.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear for about 2½ hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 74°C.