About an hour before cooking, take
the duck out of the fridge to come to
room temperature. Heat oven to 140C/
120C fan/gas 1. Pull out and discard any
large lumps of fat from inside the duck,
then rub it all over with some salt, the
oil and five-spice powder. Sit the duck
in a roasting tin, then roast for 2 hrs.
For the glaze, mix the honey, soy,
Sherry and mustard in a bowl. When the
duck has had its time, remove it from the
oven, pour off any fat from the tin and
baste generously with the glaze. Turn the
oven up to 190C/170C fan/gas 5 and
roast the duck for a further 20 mins until
sticky and bronzed. Remove the duck to
a clean dish to catch any juices and allow it to
rest for at least 20 mins before serving.
To make a simple
gravy, pour the
juices from the
roasting tin into
a jug or bowl and
leave to settle.
Use a ladle to
remove the fat
from the juices,
then tip the juices
back into the
reheat to serve.