Five-Spice Roast Ducks (Printable Version)

Aromatic whole duck with Chinese five-spice, honey glaze, and crispy golden skin. Serves 2 in 1 hour 50 minutes.

# What You’ll Need:

→ 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 (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

# Step-by-Step Guide:

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. Whisk until thoroughly blended.
02 - Position 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 mixture thoroughly over the entire exterior and inside the cavity of the duck. 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). Place the duck breast-side up and roast for 1 hour, basting with pan juices every 30 minutes.
06 - Increase the 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.
07 - Remove the duck from the oven and allow it to rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
08 - Carve the duck and serve with steamed jasmine rice and stir-fried greens if desired.

# Expert Tips:

01 -
  • The five-spice marinade seeps into every bite, creating layers of warmth and complexity that feel both exotic and comforting.
  • Roasting transforms the skin into a mahogany shell so crisp it crackles under the knife, while the meat stays tender and juicy.
  • It looks like you spent all day in the kitchen, but the oven does most of the work while you sip wine and set the table.
02 -
  • Pricking the skin without piercing the meat is crucial; I learned this the hard way when my first duck leaked juices everywhere and the skin stayed flabby.
  • Leaving the duck uncovered in the fridge overnight dries out the skin completely, which is the secret to that restaurant-quality crackle.
  • Basting regularly keeps the meat moist and builds up layers of caramelized glaze on the surface.
03 -
  • Invest in a good roasting rack so air circulates all around the duck and the skin crisps evenly on every side.
  • Save the rendered duck fat in the freezer and use it within three months for the richest roasted potatoes you'll ever taste.
  • If you're nervous about carving, practice on a rotisserie chicken first to build confidence with the knife angles and joint locations.
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