Trim of the excess fat and remove the neck and wings at the first joint. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck. Tie the legs together with kitchen string. Pierce the skin all over to allow the fat to render. Let stand 30 minutes.

Put the duck, breast side up on a wire rack into the roasting pan. Place the off cuts including the fat beside the duck. Pour 1.5 litres of boiling into the pan to the level of just under the wire rack. Tightly join 2 sheets of aluminium foil, longer than the pan, together. Tent over the duck and tightly seal around the pan edges. Set the pan over two burners on the stove top.

Steam the duck for 50 minutes. Set aside to cool, ideally refrigerate overnight. Remove all the liquid to a large jug and refrigerate overnight. Collect all the duck fat that rises the top and hardens.

Glaze:: In a small saucepan combine the orange juice, vinegar, honey, and soy sauce over low heat. Cook 30 minutes to reduce to a thick syrup.

Remove the duck and set on the bench 1 hour coating with glaze three times.

Sauce:: Combine the orange juice, marmalade and rind in a saucepan and reduce to 1/2. 90 minutes. Add the starch with the stock and marsala. Cook 10 minutes and set aside. Just before service reheat and add in the butter and whisk to a sauce.

Preheat the oven to 190c.
Roast the duck for 1 hour. Baste three or 4 times. Remove from the oven and baste again. Rest 15 minutes before carving.
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My Easy way:: Buy a Roasted Duck from Chinatown. Keep warm and moist at 70deg. Make the orange sauce 2 hours ahead. Remove the leg quarter and debone, remove the breasts. Scalp the remaining skin off the duck
Plate and top with sauce

4 portions = 2 breasts and 2 legs. Or a bit of leg and breast on each plate.

 

1 Whole Duck
1 Tbs Chinese five-spice powder
1 Tbs sugar and 1 tsp salt
Glaze::
50 ml red wine vinegar
100ml honey
20ml soy sauce
330ml Fanta (orange juice)
1 tsp orange essence
4 drops Red food colouring
Sauce::
750ml Orange Juice
250g Orange Marmalade
Grated orange rind
2 tsp Potato starch
100ml Duck stock and or Beef stock
50ml Marsala 
150g salted butter
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This recipe is from the distant past and was regarded as one of the most luxurious of meals at the top of many menus. The cooking of the duck was the trick. In a crappy home oven of the sixties this was nearly impossible. Steam the duck first to render most of the fat. Do a great marinade, use an oven big enough to hang the duck after using a pump and attachment to blow off the skin. This was just not information known to anyone but a classically french trained chef. Now with much more knowledge it is not that big a secret of how to roast a duck properly. It is a lot of technical processes over several days.

Otherwise, this dish can be made a whole lot easier and almost certainly will be better. Buy a Roasted Duck from Chinatown. Keep warm and moist at 70deg. Start the orange sauce 2 hours ahead. Remove the leg quarters and debone, remove the breasts. Scalp the remaining skin off the duck. Plate and top with sauce. From a chore to a breeze. And it is all class as a dinner party dish. Particular if you pull the reheated duck out of the oven, butter up the sauce, carve and plate in front them. They will never know.