Pear and Orange Roasted Duck

1 Whole duck

FOR THE DUCK
1 teaspoon sriracha
2 tablespoon soy sauce
2 tablespoon olive oil
1 bunch of green onions (chopped)
1 tablespoon Kosher salt
1 tablespoon cracked black pepper

FOR THE DRIP PAN
2 pears
2 oranges
1 tablespoon peppercorns
1 large bay leaf
3 cloves
2 star anise

1. Roughly chop oranges and pears and add to drip tray with bay leaf, cloves, star anise, and whole peppercorns.
2. Mix together salt, pepper, green onions, sriracha, soy sauce, and olive oil and liberally coat duck with mixture.
3. Pour access marinade into a drip tray with 250 ml of water (or red wine).
4. 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).