Crispy Glazed Roast Duck with Aromatic Spices

1. Clean the Duck

Clean the duck thoroughly, making sure to remove any excess moisture with paper towels. Rub both the body and cavity of the duck with the white rice wine, then sprinkle and rub in the salt.

2. Preheat the Oven

Preheat your oven to 400ºF, allowing it to reach the right temperature as you prepare the marinade.

3. Prepare the Marinade

In a small bowl, combine the bean sauce, light soy sauce, dark brown sugar, white pepper, and minced fresh coriander. Mix these ingredients well to form a flavorful marinade.

4. Marinate the Duck

Pour this marinade into the cavity of the duck, ensuring it reaches all corners. Add the lightly smashed ginger, the halved scallions, the star anise, and the cinnamon stick into the cavity as well. Secure the cavity with a poultry skewer to keep everything in place.

5. Roast the Duck

Line a roasting pan with heavy-duty aluminum foil and place a rack in the pan. Put the duck on the rack, breast side up. Roast the duck for 15 minutes, then turn it over and roast for another 15 minutes.

6. Pierce and Continue Roasting

Turn the duck breast side up again and use a cooking fork to pierce the skin all over. Continue roasting for an additional 20 minutes or until the duck is fully cooked and glazed to perfection.

7. Rest and Serve

Once done, remove the roasting pan from the oven and let the duck cool for about 10 minutes. Remove the poultry skewer and discard the ginger, scallions, star anise, and cinnamon from the cavity. Transfer the juices from the roasting pan to a sauce boat. Cut the duck into bite-size pieces or carve it into larger portions. Serve with the juices poured over.