• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire
• 3 tablespoons rice wine vinegar
• 2 tablespoons Hoisin sauce
• 3 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon minced ginger
• 1 teaspoon 5-spice powder
• ½ teaspoon ground pepper
• 1 5-6 pound duck
• 4 tablespoons of chopped scallions
  
  

Directions

Mix all ingredients in a bowl. Place the duck into a 2-gallon resealable bag. Pour ½ of the mixture inside the duck. Pour the remaining marinade over the duck. Seal the bag removing as much air as possible. Place breast side down on to a nonreactive pan or bowl. Marinade overnight for best results.

Remove from the bag reserving the marinade. Dry the duck thoroughly and poke the skin all over with prongs or a fork. Season with salt and pepper.

Heat oven to 425^oF.

Place the duck on a rack in a roasting pan. Place into the middle of the oven and roast for 30 minutes.

Reduce the heat to 300^oF and cook for an additional 45 minutes. Meanwhile, add 2 tablespoons of Hoisin sauce, 2 tablespoons of honey and 1 tablespoon of vinegar to the marinade. Pour into a saucepan and bring to a boil. Mix 1 teaspoon of cornstarch or arrowroot with a tablespoon of water. Add to the simmering marinade, stir until thickened and remove from heat.

When the duck is done, reheat marinade, cut the duck into quarters, sauce and garnish with scallions.