If you’ve plucked many ducks or other birds, then you know it’s impossible to get every little pinfeather or hair. Thankfully, it’s a simple matter to singe them off using a propane torch. Once you’ve dressed your duck, try the recipe below. It works great with any wild or domestic duck–you won’t be disappointed.
1) Rinse a whole duck and pat it dry.
2) Sprinkle the duck inside and out with the following mixture more or less to taste:
1/4 teaspoon finely ground black pepper
1/4 teaspoon freshly ground sea salt
1 teaspoon ground ginger
1 teaspoon Chinese five-spice
(To get the best flavor from the spices, combine them and grind them into a fine powder using a mortar and pestle.)
3) Use a fork to pierce the skin all over. Pierce deeply to get the spices into the meat.
4) Place duck breast side down on a roasting rack in a 3750 oven and roast.
5) When the duck has 15 minutes left to cook, baste the duck with a 50/50 mixture of honey and soy sauce.
6) When the duck has 5 minutes left to cook, baste with pan drippings.
Let duck sit for 10 minutes before carving, then serve with rice and steamed asparagus.