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Five Spice Crispy Duck
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1 duckling (4 - 5 pounds), cleaned & trimmed
Marinade:
2 tablespoons grated orange peel
2 teaspoons minced ginger
1 teaspoon minced garlic
4 whole star anise
1/4 cup soy sauce
4 teaspoons Splenda (or 3 packets Saccharin, Cyclamate or Stevia)
2 teaspoons salt
1 teaspoon Chinese five-spice powder
Place a steaming rack in a wok. Pour in water to just below the level in the rack and bring it to a boil. Place the duck breast side up on a heatproof dish and set the dish on the rack. Cover and steam for 30 minutes. Let cool slightly.
Preheat the oven to 375 degrees. Combine the marinade ingredients and rub the marinade over the skin of the duck. Place the duck breast side down on a rack in a foil-lined roasting pan. Roast uncovered for 30 minutes.
Protecting your hands with several layers of paper towels, turn the duck breast side up. Reduce the heat to 325 degrees and roast until the skin is brown and crisp and the meat near the thigh bone is no longer pink when pierced, about 1 hour.
TIP: To prepare a whole duck for cooking Chinese style, cut off and discard excess neck skin and the tail and remove all the loose fat from around the cavity. With the tip of a small sharp knife, lightly prick the skin around the legs and other fatty areas. Take care not to pierce the meat under the fat layer.
Makes 6 servings. 4 carbs per serving.
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