Crispy Duck Laque

Directions

1. 1
   Whisk together the fish sauce, thick soy sauce, honey, and five-spice powder in a large dish.
2. 2
   Carefully loosen the skin of the duck by gently running your fingers between the skin and the meat, trying not to tear the skin in the process.
3. 3
   Place the duck in the marinade and rub the marinade over it, inside and out and between the flesh and the skin.
4. 4
   Drain and refrigerate the duck, uncovered turning occasionally, for 24 hours.
5. 5
   Preheat the oven to 425 degrees.
6. 6
   Place the ginger and scallions in the cavity of the duck, then truss it with kitchen string.
7. 7
   With a metal skewer, poke the skin of the duck a few times on the breast and legs.
8. 8
   Place the duck, breast side down, on a rack and roast for 45 minutes, basting every 15 minutes.
9. 9
   Turn the duck breast side up, and continue roasting until juices run clear, about 45 minutes.