Preheat your oven to 180°C (350°F). Place a roasting rack inside a baking sheet to elevate the duck for even roasting.
Score the duck skin in a crisscross pattern, being careful not to cut into the meat. This helps render the fat and crisp the skin beautifully.
Rub the duck generously with salt, pepper, and crushed star anise, ensuring the seasoning gets into the scored skin.
Place the duck breast side up on the prepared rack and pop it into the oven. Roast for about 1 hour and 20 minutes, or until the skin is golden and crispy, and the juices run clear when pierced.
While the duck is roasting, juice the oranges and zest them. Combine the orange juice, honey, star anise, and orange zest in a small saucepan.
Bring the mixture to a gentle simmer, stirring occasionally, until it thickens into a syrupy glaze—about 10 minutes. Remove from heat once it reaches a shiny, slightly viscous consistency.
In the last 20 minutes of roasting, brush the duck with the orange glaze using a basting brush. Repeat every 5 minutes to build up a glossy, flavorful coating.
Once done, remove the duck from the oven and let it rest, tented loosely with foil, for about 10 minutes. This helps the juices redistribute for tender, flavorful meat.
Carve the duck carefully, slicing through the crispy skin and tender meat. Drizzle the remaining orange glaze over the carved pieces for extra shine and flavor.
Serve immediately, enjoying the crispy skin, aromatic spices, and bright citrus notes in every bite.
