- 1 (5-pound) duck, giblets removed and reserved for another use
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons five-spice powder
- Pinch crushed red chile flakes
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 bunches green onions
Whisk together soy sauce, honey, five-spice powder and chile flakes. Rub or brush mixture over and under duck skin and in cavity. Sprinkle skin with salt and pepper. Place green onions on the rack in the roasting pan and place duck breast-side down over green onions. Roast until skin is deeply browned on top, about 35 minutes. With large tongs, turn duck breast-side up and continue to roast until skin is deeply browned on breast and a thermometer inserted into the thickest part of the thigh (not touching bone) reads 160°F, about 30 minutes more.
Transfer duck to a platter and let rest 15 minutes, then carve. Slice green onions into 1-inch sections and serve with duck.
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