Season well with salt and let it hang dry by a meat hook for at least 2-3 hours.
Season well with 5-spice and ground star-anise in cavity and outside. Or buy a Chinese roast duck seasoning from Asian Groceries to season the cavity and all over the duck.
Brush all over with oil and place either on a baking rack. You may also use a roasting stand if you're making only 1 like myself for today:
Place duck in pan in preheated 350F degrees oven.
Cool for 10 minutes before serving.
Using a chicken roaster makes a better golden brown skin bake evenly.
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