Steamed and roasted duck, Chinese style

Ingredients:

• 1 whole duck weighing (2 - 2.5 kg)
• 1 tbsp. Chinese 5-spice seasoning
• 2 teaspoons of sugar
• 2 teaspoons of salt
• 5 large slices of fresh ginger
• 4 cloves of garlic
• Half a bunch of green onions
• Peel of 1 tangerine, cut into large strips
• 1/4 tbsp. rice vinegar
• 0.5 cups honey
• 0.5 cup soy sauce

Preparation:

1. Duck is notoriously fatty. To reduce fat and achieve crispy skin, start by trimming excess fat from the neck and body. Rinse the duck inside and out and pat dry thoroughly with paper towels. Combine the five-spice seasoning, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. The salt and five-spice seasoning create a dry marinade that draws some of the moisture out of the duck, allowing the spices to penetrate better. Stuff the duck cavity with aromatic spices: ginger, garlic, green onions, and tangerine peel.
2. Tuck the wing tips under the duck and tie the legs together with kitchen string. Prick the duck breast several times with a knife, piercing the skin.
3. Place a roasting pan on the stovetop over two burners and add 2 inches of water. Turn the heat to medium. Place a rack inside the roasting pan and place the duck breast-side up on it. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Pre-steaming the duck melts some of the fat and shrinks the skin.
4. In a small saucepan, combine the vinegar, honey, and soy sauce and heat over low heat. Cook, stirring, for 5 minutes until thickened. The duck will develop a sweet glaze that caramelizes during roasting, giving the skin a crisp, golden brown color.
5. Preheat oven to 190°C.
6. Remove the foil from the duck, remove the rack with the duck, and discard the water and any rendered fat. This can be used in other dishes, such as fried rice. Return the rack with the duck to the roasting pan. Pour the vinegar mixture over the duck until the skin is completely coated. Place it in the oven.
7. Roast the duck for 1 hour, basting occasionally with the remaining glaze, until the bird is a deep mahogany brown. Cover the breast with foil if it's browning too quickly. The legs will be easily removed when the duck is done. Carve and serve.