Five-Spice Roast Ducks (Printable)

Aromatic whole duck with Chinese five-spice, honey glaze, and crispy golden skin for a memorable dining experience.

# Ingredient List:

→ Duck

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

→ Marinade and Seasoning

02 - 2 tablespoons Chinese five-spice powder
03 - 1 teaspoon sea salt
04 - 1 tablespoon light soy sauce, gluten-free variety
05 - 1 tablespoon dark soy sauce, gluten-free variety
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

# How to Make:

01 - In a small bowl, combine five-spice powder, sea salt, light soy sauce, dark soy sauce, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice, whisking until fully incorporated.
02 - Place the duck on a rack positioned in a roasting pan. Using a fork, prick the skin thoroughly all over the bird, taking care not to pierce the meat beneath.
03 - Rub the marinade generously over the exterior 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 a minimum of 1 hour, preferably overnight for enhanced flavor development.
05 - Set oven to 350 degrees Fahrenheit.
06 - Roast the duck breast-side up for 1 hour. Baste with accumulated pan juices every 30 minutes to ensure even cooking and moisture retention.
07 - Increase oven temperature to 425 degrees Fahrenheit and continue roasting for an additional 20 to 30 minutes until the skin achieves a crisp, golden-brown exterior.
08 - Remove the duck from the oven and allow to rest for 10 minutes before carving, permitting juices to redistribute throughout the meat.
09 - Present the carved duck with steamed jasmine rice and stir-fried greens if desired.

# Expert Tips:

01 -
  • The five-spice marinade seeps into every inch of the meat, creating layers of warm, aromatic flavor that taste like a celebration.
  • Crisp, lacquered skin crackles under your knife, revealing juicy, tender duck that feels indulgent without being fussy.
  • It looks stunning on the table, but the process is forgiving enough that even your first attempt will impress.
02 -
  • Pricking the skin is essential, it allows the fat to escape and the skin to crisp, skip this and you'll end up with rubbery skin.
  • Basting every 30 minutes keeps the meat juicy and builds up that lacquered, glossy finish that makes the duck look restaurant-worthy.
  • Resting the duck after roasting is not optional, cutting too soon releases all the juices onto the board instead of into your mouth.
03 -
  • Use a roasting rack so the duck isn't sitting in its own fat, this ensures even crisping all around.
  • If the skin starts browning too fast, tent the duck loosely with foil and remove it for the final high-heat blast.
  • Let the duck come to room temperature for 30 minutes before roasting for more even cooking.
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