Pear and Orange Roasted Duck

Roughly chop oranges and pears and add to drip tray with bay leaf, cloves, star anise, and whole peppercorns.

Mix together salt, pepper, green onions, sriracha, soy sauce, and olive oil and liberally coat duck with mixture.

Pour access marinade into a drip tray with 250 ml of water (or red wine).

Roast duck at 350°F (177°C) for about an hour and a half or until duck has reached an internal temperature of 165°F (74°C).