Five-Spice Roast Ducks (Print)

Aromatic whole duck infused with Chinese five-spice, honey, and citrus, roasted until golden and crispy.

# What You'll Need:

→ Duck

01 - 1 whole duck (3.3 to 4.4 lbs), cleaned and patted dry

→ Marinade & Seasoning

02 - 2 tablespoons Chinese five-spice powder
03 - 1 teaspoon sea salt
04 - 1 tablespoon light soy sauce, gluten-free
05 - 1 tablespoon dark soy sauce, gluten-free
06 - 2 tablespoons honey
07 - 2 tablespoons Shaoxing wine or dry sherry
08 - 4 cloves garlic, minced
09 - 2-inch piece fresh ginger, grated
10 - 1 orange, zested and juiced
11 - 2 spring onions, chopped

→ For Roasting

12 - 1 orange, quartered
13 - 4 star anise pods

# Directions:

01 - In a small bowl, combine five-spice powder, salt, light and dark soy sauces, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice to create the marinade.
02 - Place the duck on a rack in a roasting pan. Using a fork, prick the skin all over the duck, being careful not to pierce the meat beneath.
03 - Rub the marinade thoroughly over and inside the duck cavity. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Place the duck uncovered in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor development.
05 - Preheat the oven to 350°F (180°C).
06 - Place the duck breast-side up on the rack and roast for 1 hour. Baste with pan juices every 30 minutes to ensure even cooking and moisture retention.
07 - Increase oven temperature to 425°F (220°C) and continue roasting for an additional 20 to 30 minutes until the skin becomes crisp and golden brown.
08 - Remove the duck from the oven and allow it to rest for 10 minutes before carving. This resting period redistributes juices throughout the meat.
09 - Carve the duck and serve with steamed jasmine rice and stir-fried greens if desired.

# Expert Advice:

01 -
  • The five-spice marinade does most of the work while you do almost nothing, making you look far more skilled than the effort required.
  • Crispy skin and tender, aromatic meat in one roast, no deep fryer or complicated technique needed.
  • Leftovers transform into next-day luxuries, from quick fried rice to surprisingly elegant sandwiches.
02 -
  • Pricking the skin is essential, but don't stab into the meat or you'll lose precious juices during roasting.
  • Leaving the duck uncovered in the fridge overnight dries out the skin even more, which translates to maximum crispiness when it hits the oven.
  • Basting regularly is the difference between a good roast duck and a great one, it builds layers of flavor and keeps the glaze from burning.
03 -
  • Use a roasting rack so the duck doesn't sit in its own rendered fat, this keeps the bottom from getting soggy and ensures even crisping all around.
  • If the skin starts to brown too quickly during the initial roast, tent it loosely with foil and remove it for the final high-heat blast.
  • Pair this with a light Pinot Noir or chilled jasmine tea, both cut through the richness and complement the aromatic spices perfectly.
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