Whisk together the fish sauce, thick soy sauce, honey, and five-spice powder in a large dish. 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. Place the duck in the marinade and rub the marinade over it, inside and out and between the flesh and the skin. Drain and refrigerate the duck, uncovered turning occasionally, for 24 hours.
Preheat the oven to 425 degrees. Place the ginger and scallions in the cavity of the duck, then truss it with kitchen string. With a metal skewer, poke the skin of the duck a few times on the breast and legs. Place the duck, breast side down, on a rack and roast for 45 minutes, basting every 15 minutes. Turn the duck breast side up, and continue roasting until juices run clear, about 45 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	253.18 Kcal (1060 kJ)
Calories from fat	5.1 Kcal
		% Daily Value*
Total Fat	0.57g	1%
Sodium	8479.42mg	353%
Potassium	734.39mg	16%
Total Carbs	54.78g	18%
Sugars	40.93g	164%
Dietary Fiber	5.23g	21%
Protein	10.12g	20%
Vitamin C	15.6mg	26%
Iron	2.5mg	14%
Calcium	99.2mg	10%

Amount Per 100 g
Calories	89.93 Kcal (377 kJ)
Calories from fat	1.81 Kcal
		% Daily Value*
Total Fat	0.2g	1%
Sodium	3012.02mg	353%
Potassium	260.87mg	16%
Total Carbs	19.46g	18%
Sugars	14.54g	164%
Dietary Fiber	1.86g	21%
Protein	3.59g	20%
Vitamin C	5.5mg	26%
Iron	0.9mg	14%
Calcium	35.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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