- Combine soy sauce, honey and five-spice powder in a small bowl.
- Mix thoroughly.
- Using your fingers to loosen the duck skin then rub the glaze over and under skin.
- Finish by lightly salting the outside of the duck.
Cover and refrigerate overnight to allow the glaze flavours to penetrate
Roast the duck on 190°C until an internal thermometer inserted into a thigh (not touching bone) reads 77-82°C.
Rest before serving