Ingredients: 

• 1 Duck, size 22
• 2 tablespoons salt
• 2 tablespoons white sugar
• 2 tablespoons chicken stock
• 1 tablespoon 5 spice powder
• 2 spring onions, chopped
• 1 ginger root, chopped
• 3 garlic cloves, crushed and chopped
• 1 star anise, chopped
• 50g cinnamon bark
• 1 tablespoon caraway seeds
• 2 tablespoon Hoisin sauce
• 2 nips Chinese rose liquor
• 1 cup malt vinegar
• 2 tablespoons honey

1
Mix the salt, sugar, five spice, and chicken stock together
Rub the inside of the duck with the seasoning

2
Mix in a bowl the spring onions, ginger, garlic, star anise, caraway seeds, cinnamon bark, hoisin sauce and the rose liquor
Place mixture inside the duck cavity smearing all around the inside for the flavours to infuse.
Stitch the opening of the duck with a skewer.

3
Mix together the honey and vinegar in a bowl
Bring a pot of water to the boil and dip the duck for 10 seconds then quickly ladle over the whole bird the vinegar and honey mixture and allow to dry in a chiller for 4 hours or in a cold room overnight.

4
Roast the duck in a preheated oven at 180 degrees celcius for 45 minutes till golden
Cut into portions and serve hot or cold