Simple Roast Duckling
- 1 (4-pound) cleaned domestic duckling (fresh or frozen and thawed)
- 4 cups rock salt
- 1 ½ tablespoons five-spice powder
- 1 teaspoon salt
- Fresh herbs such as thyme and parsley (optional)
Preheat oven to 500°. Remove giblets and neck from duckling; reserve for another use. Rinse duck under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, and gently pushing your hand between the skin and meat. Combine five-s...