Spicy Peking Duck

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1. 1Step 1: The day before cooking, place the duck on a strainer or baking rack over the sink. Boil 2 quarts of water. Slowly pour the boiling water over the duck in order to help tighten the skin. Dry the skin of the duck thoroughly.
2. 2Step 2: Mix together the kosher salt, 5 spice, allspice, orange zest, ginger and garlic. Rub the duck cavity and skin generously with the mix. Place duck in the refrigerator for 24 hours, uncovered, to allow the skin to continue drying.
3. 3Step 3: Preheat the oven to 350°F. Insert orange wedges in the duck cavity and place the duck breast side up (wings tucked under) on a baking rack.
4. 4Step 4: In a sauce pan, prepare the marinade by adding all ingredients and bringing to a simmer. Continue to simmer until reduced to a viscous, slightly syrupy consistency. Taste and adjust seasonings as desired. Remove from heat and set aside.
5. 5Step 5: Check the duck every 30 minutes for color and skin crispness. Use the rendered duck fat to baste the breast. At about the 60 - 90 minute mark, insert a meat thermometer into the thickest part of the thigh to check temperature.
6. 6Step 6: As the duck approaches 150° - 155°F, begin thoroughly basting with the marinade and continue to roast. Remove from oven and re-baste approximately every 10-15 minutes in order to achieve that layered, lacquered finish on the skin. Pay close attention that the marinade does not start to burn and turn black during this phase.
7. 7Step 7: When the duck reaches 165°F at the thickest part of the thigh, remove from the oven and allow to rest 10-15 minutes. Carve, serve and Cheers, my friends!