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Boiling the duck before oven browning results in crispy skin and moist duck
meat. A lot of the grease from the skin is removed during the hour
the duck simmers.
Discard giblets and rinse the duck very well under cold running water. Fill a 5-quart stock pot 1/2 full with water and bring to boil. Put duck in, bring to boil and lower heat. Simmer the duck for 45 minutes. Remove duck from pot and let cool. When duck is cool enough to handle, rub the five spice seasoning all over the skin, cover and refrigerate overnight.
Put duck in oven and roast, uncovered, at 450 degrees F for about 30 to 45 minutes. Remove duck and serve hot with plum sauce.
*Plum sauce is available in oriental grocry stores. If your duck comes with a package of orange sauce, serve this instead.
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