Step 1

Prick duck all over with a fork. Place duck, breast-side down, in a large saucepan. Add soy, star anise, garlic, spring onions and enough water to just cover duck. Cover surface directly with a scrunched-up and smoothed-out piece of baking paper to keep duck submerged, then place over high heat and bring to the boil.

Step 2

Reduce heat to low and cook for a further 10 minutes or until duck is firm to the touch. Stand for 30 minutes to cool slightly, then chill duck in stock overnight.

Step 3

The next day, preheat oven to 200°C. Line a roasting pan with baking paper. Thinly slice 2 oranges and use to cover base of prepared pan. Set a greased roasting rack over oranges. Strain duck stock, reserving garlic, into a large bowl. Place duck and reserved garlic on prepared rack.

Step 4

To make the glaze, transfer 2 cups (500ml) duck stock to a saucepan (remaining stock can be stored, chilled, for up to 3 days or, frozen, for up to 3 months). Add kecap manis, maple syrup and juice of 1 remaining orange to stock, then place over high heat and bring to the boil. Boil for 20 minutes or until reduced by two-thirds.

Step 5

Quarter remaining orange and place in duck cavity. Pour hot glaze over duck, then roast, brushing with glaze from pan every 5 minutes in the last 20 minutes of cooking, for 50-60 minutes or until duck is glossy and cooked to medium.

Step 6

Meanwhile, for the sweet and sour garnish, place all ingredients in a large saucepan over high heat and cook until oil starts to simmer. Reduce heat to mediumlow and cook, stirring every 5 minutes, for 30-35 minutes or until onions are golden brown. Remove from heat and stand for 5 minutes. Using a slotted spoon, remove solids from oil, discarding oil, and drain well on paper towel (solids will crisp up as they cool). Lightly season with salt flakes. (Garnish can be stored, on paper towel in an airtight container at room temperature, for up to 3 days).

Step 7

Serve duck with orange slices, roast garlic, garnish and glaze from the pan.