Five Spice Roasted Duck (Printable)
Succulent duck with aromatic five-spice creates crispy skin and tender, flavorful meat.
# What You'll Need:
→ Duck
01 - 1 whole duck (approximately 4.5 lbs), cleaned and patted dry
→ Marinade & Rub
02 - 2 tbsp Chinese five-spice powder
03 - 2 tsp kosher salt
04 - 1 tsp ground black pepper
05 - 2 tbsp soy sauce (use gluten-free if needed)
06 - 1 tbsp honey
07 - 1 tbsp rice wine or dry sherry
08 - 3 cloves garlic, minced
09 - 2-inch piece fresh ginger, grated
10 - 2 green onions, chopped
→ For Roasting
11 - 1 orange, quartered
12 - 1 cup water
# How-To Steps:
01 - Preheat oven to 375°F.
02 - In a small bowl, combine five-spice powder, salt, pepper, soy sauce, honey, rice wine, garlic, ginger, and green onions to form a paste.
03 - Rub the marinade all over the duck, inside and out, massaging thoroughly to ensure even coverage.
04 - Stuff the cavity of the duck with the orange quarters.
05 - Tie the legs together with kitchen twine and tuck the wings under the body to ensure even cooking.
06 - Place the duck breast-side up on a rack in a roasting pan. Pour 1 cup of water into the pan beneath the rack to catch drippings and prevent burning.
07 - Roast the duck for 1 hour, basting every 30 minutes with pan juices to promote browning and flavor development.
08 - Increase oven temperature to 425°F for the final 20–30 minutes to crisp the skin, watching carefully to avoid burning.
09 - Remove from oven and let rest for 15 minutes before carving. Discard orange quarters from cavity.
10 - Serve with steamed rice, stir-fried greens, or pancakes and hoisin sauce.
# Expert Advice:
01 -
- The five-spice blend creates an aroma that fills your entire home and makes everyone drift toward the kitchen
- That moment when the skin transforms into amber glassiness, the kind that shatters when you bite into it
02 -
- Air-drying the duck uncovered in the refrigerator for several hours or overnight before roasting is the game-changing step that professional kitchens use
- The water in the roasting pan is not optional, it prevents the fat drippings from smoking up your kitchen and creates essential steam
03 -
- Save the rendered fat from the roasting pan, it is liquid gold for roasting potatoes or adding to stir-fries
- Low and slow wins the race, rushing the initial roast phase will leave you with tough meat and rubbery skin