Duck full without head/feet

Ingredients

• 1 whole duck without head or feet
• 2 tsp Chinese five-spice
• 1 tbsp flaky salt
• 2 oranges, one halved and one cut into wedges
• 5 spring onions
• 4 star anise
• 150 g plum sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey

Method

1. 1Pat the duck completely dry, prick the fatty skin without piercing the meat, and refrigerate uncovered overnight.
2. 2Rub the cavity with five-spice and salt, then fill with orange halves, spring onion and star anise.
3. 3Roast on a rack at 180°C, draining rendered fat occasionally, until nearly cooked.
4. 4Whisk plum sauce, soy, vinegar and honey; brush over the duck and roast at 220°C until glossy and crisp.
5. 5Rest for 20 minutes, then carve and serve with roasted orange wedges and extra glaze.