Honey, spice and plum-glazed roast duck

Dry duck with absorbent kitchen paper. Using a sharp knife, cut off neck and discard. Insert orange and star anise into cavity. Tuck wings underneath body. Place on a wire rack in a roasting pan. Pour water into pan. Rub oil over duck. Season with salt. Cover pan with foil. To make glaze, combine all ingredients in a small jug. Cook duck in a moderately hot 190C oven for 45 minutes. Discard foil. Brush duck with glaze. Cook uncovered for about 35-40 minutes, brushing twice with remaining glaze during cooking or until cooked through. Rest for 10 minutes. Serve with steamed choy sum and rice.

- As seen in New Idea

Serves 4

1.8kg whole duck

1 orange, cut into quarters

4 star anise

2 cups water

1 tbsp peanut oil

salt, to taste

steamed choy sum and rice, to serve

Glaze

1/4 cup honey

2 tbsp plum sauce

1 tbsp soy sauce

1 tsp ground allspice

1 tsp ground cinnamon

1 tbsp finely grated fresh ginger