4cmpiece of fresh root gingerpeeled and roughly sliced
½of red onion or a small red onion roughly chopped
Sea salt and freshly ground black pepper, to tasteoptional
Preheat the oven to 160ºC/Gas 3/325 F.
In a small bowl, mix Noubess Steak Seasoning and Noubess Poultry Seasoning. Add 1 teaspoon salt if preferred. Set aside
Cut off and discard the flap of fat that hangs over the entrance to the duck’s body cavity. Pat the inside of the cavity with kitchen paper, then season with 1 ½ tablespoon of the seasoning mix. Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. Put the star anise, garlic, ginger, and spring onions into the cavity.
Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1/ 275 F and cook for a further 2½–3 hours, until the flesh is really tender and the skin crisp.
Once the duck is cooked, transfer to a plate, cover loosely with foil and set aside to rest for 15 minutes.
When the duck has rested, serve it your preferred way.
Updated and re-created from Gordon Ramsay - Crispy Roast Duck with Chinese PancakesOnly 2-star anise was added for flavor preference. (I found using 4 star anise without the Chinese spice mixture a bit overhelming in taste.) Do not rest the duck flat inside a roasting pan. Better to rest the duck on a rack.