• When preparing whole poultry, I work in the sink and in a colander inserted in a bowl, to keep everything sanitary. Remove duck from package and remove: neck, gizzards, and any inner parts loose in the cavity. You can use for an alternate dish or discard.
• Place duck on a quarter sheet pan with rack. Use a paper towel to dry the inside and outsides of the duck. In a small bowl, make a mixture of five spice and kosher salt. Liberally season on the inside and outside of duck, rub seasoning into the skin.
• Using kitchen shears, cut fatty deposits hanging off the back of the bird and discard. Cut excess neck skin from the top and use two toothpicks to secure skin to duck. Using a sharp pairing knife, make small pricks into the skin around the whole duck.
• Marinate the duck in the refrigerator overnight or minimum 4 hours.
• Preheat oven to 350F
• Once marinated, stuff the cavity of the duck with head of garlic, three slices of ginger, and two orange wedges. Using kitchen twine, tie the ducks legs together.
• In a large oven safe skillet with high walls, place potatoes cut side up in one even layer. Tuck the shallots in between the potatoes. Carefully place the duck on top of the potatoes.
• Once the oven has reached 350F, place duck inside. Roast the duck for 2 hours.
• While the duck roasts, make the soy ginger glaze in a saucepan. Over medium heat add: soy sauce, orange juice, mirin, honey, rice wine vinegar, and sliced remaining ginger. Bring the glaze to a gentle boil, then lower the heat to simmer. Allow the sauce to thicken for 10 minutes, then remove from heat.
• After the 2 hours have elapsed, carefully remove the duck from the oven. Using two forks, flip the outermost potatoes over.
• Using a brush, brush the duck with the glaze, getting all the crevices and sides. Place back in the oven for 30 more minutes, if the skin begins to brown too much, tent with foil.

Temperature/resting:

• Once the duck is done roasting, the internal temperature of the thickest part (usually the breast and thigh) should be 165F. Rest the duck for 10-15 minutes with foil tented on top, so the juices have a chance to redistribute. If you carve the duck right away, all the juices will run out and the meat will dry out.

Carving roasted duck:

• To carve a roasted duck, use a large knife and meat fork to secure the duck. First, cut between the leg and the breast to separate the thigh from the bird. Tilt the bird to free the thigh bone with your hands. Repeat with other thigh. Next, locate the bone down the middle of the breast. Cut flush against that bone from the top to the bottom, then cut under to free the breast. Use your knife to cut the breast in halves or thirds.

Serving:

• Serve the duck fat potatoes and shallots with a few spoons of the pan drippings with duck breast or legs along the side.