Oven: 350
Duck:
1 4-1/2 lb duck
1 T five-spice powder
1 medium onion, halved and thinly sliced
4 garlic cloves, thickly sliced
1/4 c coarsely chopped ginger
{omitted}{omitted}
Glaze:{omitted}
1/2 c soy sauce
1/4 c honey
1/4 c rice vinegar
Preheat oven. Poke the duck all over with a fork. Stuff the onions, garlic and ginger inside the cavity. Fold and tuck the duck wings under the body. Rub the duck with the five-spice powder; tie legs together. Place the duck on a rack in a roasting pan. Pour in cold water until it just reaches just below the duck. Roast the duck 1 hour. Brush with 1/4 of the glaze. Roast 15 minutes more; brush with 1/4 more glaze. Repeat until all the glazed is used and the duck is richly glazed, very tender and you can twist the leg-bone free. Rest the duck 10 minutes before cutting into portions and arranging on a serving platter. Makes: 4 servings. Options: Make maple soy glazed duck by replacing the honey with an equal amount of maple syrup. Make honey hoisin glazed duck by replacing the soy sauce with hoisin sauce. Try the glaze on a large, roasting chicken. Cooking and glazing time will be about the same.