1 Duck 4-6 Pounds
1 tbsp Chinese Five Spice powder
1 tsp ground ginger
1 tsp black pepper
1 tsp kosher salt
1 small white onion cut into eighths
Preheat oven to 425 degrees
Prepare the duck by trimming excess neck skin and fat around the cavity opening. Poke holes in skin being careful not to pierce the meat. This will help some fat to escape, self baste and produce a crispier skin. Pat the duck dry with a paper towel until the skin is dry on all sides. Mix all dry ingredients in a small bowl and sprinkle generously over the duck making sure to coat the wings and legs. Stuff the duck with the onion.
In a small roasting pan place the duck on a rack and roast uncovered for 30 minutes breast side up. Remove the duck from the oven and turn over to breast side down. Reduce heat after returning the duck to the oven and cook roast for 30 more minutes. Remove duck and turn over again to breast side up. Return to oven and cook for 20 more minutes. Cooking times may vary so use your judgment on the roasting time. If the duck is still running pink when you chop it, it’s okay because it’ going back in the oven after being chopped.
Raise heat back to 425 after removing the duck.
Let the duck rest for 15 minutes with a foil cover. Remove wings, legs and thighs with a boning knife. Using a large very sharp knife or Chinese cleaver cut, the breasts down the middle and cleave through the backbone. Place the halved breasts with backbone on a large cutting board and chop with cleaver into pieces. Chop the thighs with the cleaver as well. See photo below.
Place the entire chopped duck including backbone back into a 425 degree oven for 10-15 minutes to crisp up the duck. Remove duck and serve immediately with Hoisin sauce in a dipping bowl. This is a very savory and rich dish. Serve with a dry Riesling.