Five-Spice Roast Duck (Printable)

Experience a sumptuous, aromatic roast duck with classic Chinese five-spice. Ideal for special occasions.

# What You'll Need:

→ Duck

01 - 1 whole duck (approximately 3.5-4.5 pounds), cleaned and patted dry

→ Marinade & Seasoning

02 - 2 tablespoons Chinese five-spice powder
03 - 1 teaspoon sea salt
04 - 1 tablespoon light soy sauce (use gluten-free if required)
05 - 1 tablespoon dark soy sauce (use gluten-free if required)
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 - Combine five-spice powder, salt, both soy sauces, honey, Shaoxing wine, garlic, ginger, orange zest, and juice in a small bowl. Mix thoroughly to create a uniform paste.
02 - Position the duck on a rack set in a roasting pan. Prick the skin all over with a fork, taking care not to pierce the meat beneath.
03 - Rub the marinade generously over the entire exterior surface and inside the cavity. Fill the duck cavity with orange quarters, spring onions, and star anise pods.
04 - Refrigerate the duck uncovered for at least 1 hour, or up to overnight for enhanced flavor penetration.
05 - Preheat oven to 350°F.
06 - Roast the duck breast-side up for 1 hour. Baste every 30 minutes using the pan juices to maintain moisture.
07 - Increase oven temperature to 425°F and roast for an additional 20-30 minutes until the skin achieves a crisp, golden-brown finish.
08 - Remove the duck from the oven and allow it to rest for 10 minutes before carving to redistribute juices throughout the meat.
09 - Carve and serve with steamed jasmine rice and stir-fried vegetables as desired.

# Expert Tips:

01 -
  • The five-spice combination creates this incredible depth of flavor that tastes like it came from a restaurant kitchen
  • Crispy skin without deep frying feels like a magic trick every single time
  • The leftovers, if you even have them, make the most luxurious sandwiches youve ever eaten
02 -
  • That uncovered fridge time isn't optional, the air circulation dries the skin so it crisps instead of steaming
  • Piercing only the fat, not the meat, is what keeps the duck juicy while all that fat renders out
  • The final high-heat blast is non-negotiable for that restaurant-quality crunch everyone loves
03 -
  • If your oven has a convection setting, use it for the final crisping stage, the circulating air is amazing for skin texture
  • Letting the duck rest uncovered in the fridge overnight before you even marinate it is the professional secret to next-level crispness
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