Five-spice roast duck with clementines and port

A few hours before cooking (or the day before), put the duck on a rack over a roasting tin and pour a kettle of boiling water over the duck. Cool and pour away the liquid, then leave uncovered for 2 hours in the fridge – this is to help achieve a crispy skin later. When you are ready to roast, pat dry with kitchen paper and lightly prick the skin all over with a small knife – this allows more fat to render from the duck.

Heat the oven to 200C/fan 180C/gas 6.Mix the olive oil, five-spice and clementine zest with some seasoning in a bowl, and rub all over the duck. Juice the clementines.

Roast the duck for 1 hour. If it looks too brown, cover it with foil. Roast for another 30 minutes. Put the duck onto a plate, cover with foil and rest for 30 minutes. Pour off the duck fat into a heatproof bowl, and add the port and chicken stock to the roasting tin, scraping off any sticky bits. Pour into a pan and cook on the hob until reduced slightly. Stir through the clementine juice, season and strain. Serve the sauce with the roast duck.