Preheat oven to 375°F (190°C).
Pat the duck dry, season inside and out with salt, pepper, and five-spice powder.
Stuff the cavity with halved oranges, garlic, and herbs.
2. Roast the Duck
Place the duck breast-side up on a roasting rack in a pan.
Roast for 1 hour, then baste with pan juices. Continue roasting for another 45–60 minutes until skin is crispy and internal temperature reaches 165°F (74°C).
3. Make the Orange Sauce
In a small saucepan, combine orange juice, zest, honey, soy sauce, and balsamic vinegar.
Bring to a simmer over medium heat.
Stir in cornstarch slurry and cook until sauce thickens, about 2–3 minutes.
4. Serve
Carve the duck and drizzle with the orange sauce.
Garnish with fresh orange slices or zest for extra color.
Serving and Storage Tips
