Five-Spice Glazed Rotisserie Duck

30 minutes

ROTISSERIE DUCK

Rub the duck inside and out with the salt then place it on a cooling rack over a pan.

Mix the boiling water and honey then slowly pour over the duck, letting the water drain away. Note: Don’t put the duck into the boiling water.

Stuff the scallions into the duck then set it up on a rotisserie. Prick the skin to allow excess fat to render out. If necessary use butcher’s string to tie wings to the main body so they don't flap around and/or burn.

Light the charcoals below the rotisserie to create heat about 400 degrees F (205 degrees C). It is likely the heat will be much more than this, so adjust the cooking height as needed as the meat is rotating.

Add the duck to the prepared rotisserie and start cooking with the rotisserie turning. Continue cooking until the duck is a deep brown and the juices are running clear, takes about 90 minutes. Alternatively, the internal temperature needs to be a minimum of 165 degrees F (74 degrees C).

CHINESE FIVE-SPICE GLAZE

In a small bowl combine the Shaoxing rice wine, honey, soy sauce, sriracha, garlic, cinnamon, ginger, and Chinese five-spice. Stir until well combined.

With the duck still turning, brush with the glaze and allow it to set (it will become less runny and more glossy). Repeat a few times over about 10 minutes until you get the color and finish that is desired.

Remove the spit of the rotisserie, and then take the duck off the spit. Let rest for 5 minutes.

Cut the duck into serving portions and eat while still hot.