INGREDIENTS
FOR THE DUCK
1
(5-lb.) duck
2 tbsp.
kosher salt
2 tbsp.
granulated sugar
2 tbsp.
dark mushroom soy sauce
1 tbsp.
freshly grated ginger
2
cloves garlic, grated
2 tbsp.
rice wine vinegar
1 tsp.
cooking wine
1 tbsp.
five-spice powder
1/4 tsp.
ground white pepper
1 tsp.
freshly ground black pepper
2 tsp.
ground chili pepper
1 tbsp.
crushed red yeast rice
FOR THE STUFFING
Diced tender stem and greens of 1 cauliflower (about 5 c.)
1/2
red onion, finely diced
3
cloves garlic, minced
1/2 tsp.
kosher salt
1/2 tsp.
freshly ground black pepper
1/2 c.
pork belly braise sauce (optional)
2 tbsp.
extra-virgin olive oil
2 tbsp.
hoisin sauce
2 tbsp.
Sriracha
FOR THE ORANGE SAUCE
Juice of 4 tangerines (about 1 c.)
1 tbsp.
granulated sugar
2 tbsp.
low-sodium soy sauce
1″ piece ginger, thinly sliced
2
star anise
1/4 tsp.
ground white pepper
1
English cucumber, thinly slivered, for serving
4
green onions, thinly slivered, for serving
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DIRECTIONS
Prepare the duck: In a large pot of boiling water, blanch duck for 30 seconds. Transfer to a large bowl and use a heatproof measuring cup to carefully pour boiling water into the bird for a thorough blanching. Drain completely and pat dry with paper towels.
Combine salt and sugar and rub mixture all over and inside the duck. Let stand on a cooling rack for 1 hour at room temperature, then pat dry again.
Meanwhile, make spice rub: In a medium bowl, whisk together all remaining duck ingredients. Rub mixture all over and inside the duck. Transfer to a cooling rack set over a baking dish and refrigerate for 2 days.
Make the stuffing: Preheat oven to 350°. In a large bowl, toss together cauliflower, onion, garlic, salt, pepper, and oil until evenly combined then transfer to a large baking sheet. Bake for 25 minutes, then add hoisin and Sriracha, tossing to coat evenly. Return to oven to continue baking, tossing every 12 minutes, until greens are golden and half-crispy, about 25 minutes more.
Stuff duck with roasted greens mixture, then pin wings into the body with toothpicks, and secure legs with twine and tuck under the fat flap to prevent burning.
Bake duck breast-side up for 35 minutes. Flip the bird and bake for 35 minutes more. Flip once more and bake until internal temperature reaches at least 155°, 15 to 20 minutes more. Increase oven temperature to 400° and continue roasting until deeply golden and perfectly bronzy, about 15 minutes more.
Meanwhile, make orange glaze: In a small pot over medium-low heat, combine all ingredients and bring to a simmer. Reduce for 20 minutes, or until mixture thickens to a slightly syrupy consistency.
Let duck rest for at least 20 minutes before carving. Serve with orange glaze, cucumbers, and green onions.
