Cornish Five Spice Fire Roasted Duck with Horseradish Sauce

1.Preheat your oven to 375°F (190°C).

2.Rinse the duck under cold water and pat dry with paper towels. Remove any excess fat from the cavity and prick the skin all over with a fork to help render the fat during roasting.

3.In a small bowl, mix together the Chinese five spice powder, sea salt, brown sugar, and ground black pepper. Rub this mixture all over the duck, both inside and out, ensuring it is evenly coated.

4.In another bowl, combine the soy sauce, honey, rice vinegar, and vegetable oil. Brush this mixture over the duck, reserving a small amount for basting later.

5.Stuff the duck cavity with minced garlic, grated ginger, and half of the chopped green onions. Tie the legs together with kitchen twine to help the duck hold its shape during roasting.

6.Place the duck on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan to keep the duck moist and to catch the drippings.

7.Roast the duck in the preheated oven for about 1.5 to 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Baste the duck with the reserved soy sauce mixture every 30 minutes.

8.While the duck is roasting, prepare the horseradish sauce. In a small bowl, combine the freshly grated horseradish, sour cream, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.

9.Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.

10.Serve the duck with the horseradish sauce on the side, garnished with the remaining chopped green onions.