- Using a pestle and mortar, grind the salt, garlic, orange zest, coriander seeds, five-spice blend, ginger, and pepper into a paste.
- Gently dry the inside of the duck.
- Make 20 to 30 small incisions in a criss-cross pattern on the skin (pierce the skin and fat without cutting into the meat).
- Rub half the dry marinade inside the duck cavity and the other half onto the skin.
- Place the duck on a rack and refrigerate to air dry for 24 hours.
- Preheat the oven to 160°C (325°F).
- Meanwhile, remove duck from fridge and set at room temperature. Place duck breast-side down on a roasting pan rack and roast for 1 hour and 25 minutes. Remove duck from oven and use a baster to remove cooking juices.
- Using tongs (inserted in cavity), turn duck over. Return duck to oven and continue cooking for 45 minutes to 1 hour, or until meat thermometer inserted into thickest part of leg registers 75°C (165°F).
- When the duck has reached this temperature, remove it from oven and increase temperature to 260°C (500°F) (use the convection setting if the oven has it).
- Whisk together the hoisin sauce, soy sauce, orange juice, maple syrup, and sesame oil in a small bowl.
- Carefully transfer duck onto a baking sheet. Baste the breast and legs with about half the glaze and return to oven. Baste again after 5 minutes and continue cooking until the skin is crispy and golden brown, about 3 to 5 minutes.
- Let stand for 10 minutes, carve, and then serve. The duck is cooked when the internal temperature reaches 82°C (180°F).
- Serve with bok choy in an orange and sesame vinaigrette.
Plan for at least 24 hours for your duck to thaw in the fridge.