No time to brine a turkey or even have time to roast a full bird, fret not, this recipe is perfect for you and great for sharing.
Preheat oven at 200˚C. Line a roasting pan with foil and place a rack large enough to hold the duck on top. Pat duck dry with a kitchen towel.
Rub salt and five spice powder all over the duck and roast it until it turns golden brown in colour which will take about 35 minutes.
Meanwhile, combine sugar, orange juice, sea salt and crushed black pepper in a sauce pot and simmer until slightly thicken and reduced. Leave aside to cool.
Remove the rack and place the duck pieces on the tray. Scatter the rhubarb, orange slices, and half of the sage leaves around.
Reduce the oven heat to 160˚C. Pour the juice mixture over and continue to roast for another 30 minutes until the sauce is caramelized and the duck meat is tender.