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Special ingredients: None

Special equipment: None

Duck

1 whole duck, chilled in the refrigerator uncovered, at least 24 hours

2 tablespoons Chinese Five Spice

3 tablespoons soy sauce

2 tablespoons honey

1 bunch scallions

1 orange

1 bunch of fresh parsley, chopped

Set the chilled duck on a rack over a pot of water. Mix 1 tablespoon of five spice with 2 tablespoons of soy sauce. Brush this marinade all over the duck.

Boil the water in the pot for 1-1.5 hours. Leave the duck uncovered. It will be in the column of hot steam rising out of the pot. Preheat the oven to 375ºF.

After steaming, price the skin all over (I use one of those corn skewers). Put the duck on a rack in a roasting pan and put into the oven, uncovered, for 30 minutes.

After 30 minutes, remove the duck from the oven. Increase the oven temperature to 500ºF.

Mix together the remaining soy sauce and the honey, and brush the duck all over with that mixture. Return to the 500ºF oven until dark mahogany and crispy (between 5-15 minutes). Check it at 5 minutes and then every 2 minutes after that.

When done, remove from the oven and allow to rest for 30 minutes prior to serving. Garnish with sliced orange, chopped parsley, and chopped scallions.

Salad

1 seedless cucumber, sliced

3-4 carrots, shredded/grated

Juice of 1-2 limes

1 red bell pepper, sliced

2-3 scallions, chopped

.5 teaspoon chili flakes

1 teaspoon grated ginger

2 cloves chopped garlic

1 tablespoon honey

1 tablespoon sesame oil

3 tablespoons soy sauce

1 handful of chopped cashews

Mix together the soy sauce, honey, sesame oil, lime juice, chili flakes, scallions, ginger, and garlic for the dressing. Toss together the vegetable and chopped cashews, pour the dressing over everything, and hand toss it to evenly distribute everything.

“Thin” sauce

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon honey

juice from half an orange

1 teaspoon grated ginger

1-2 chopped scallions