Five-Spice Roast Ducks (Printable)

Aromatic whole duck with Chinese five-spice, honey, and orange. Crispy skin, tender meat. Serves 2.

# What You Need:

→ Duck

01 - 1 whole duck (about 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 marinade.
02 - Place duck on a rack in a roasting pan. Using a fork, prick the skin all over while avoiding the meat beneath.
03 - Rub marinade thoroughly over the entire exterior and interior of the duck. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Leave duck uncovered in refrigerator for minimum 1 hour, preferably overnight for enhanced flavor development.
05 - Preheat oven to 350°F (180°C).
06 - Place duck breast-side up and roast for 1 hour. Baste with accumulated pan juices every 30 minutes.
07 - Increase oven temperature to 425°F (220°C) and continue roasting for 20 to 30 minutes until skin achieves golden brown and crisp texture.
08 - Remove duck from oven and allow 10 minutes of resting time before carving.
09 - Serve with steamed jasmine rice and stir-fried greens as desired.

# Expert Suggestions:

01 -
  • The crispy, lacquered skin shatters under your fork while the meat stays unbelievably tender and fragrant.
  • It looks and tastes like you ordered from an upscale restaurant, but you made it in your own oven.
  • The aroma of five-spice, orange, and honey fills your home with warmth that lingers for hours.
  • Leftovers transform into next-day gold, perfect for rice bowls, noodles, or even a fancy sandwich.
02 -
  • Pricking the skin is essential, but if you stab too deep into the meat, the juices will escape and the duck will dry out.
  • Leaving the duck uncovered in the fridge overnight is the secret to restaurant-quality crispy skin.
  • Basting is not optional, those pan juices are packed with flavor and help the skin caramelize evenly.
  • Resting the duck after roasting is just as important as the cooking itself, skip it and you will lose precious moisture on the cutting board.
03 -
  • Invest in a good roasting rack so the fat drips away and the skin crisps evenly on all sides.
  • Save the rendered duck fat, it is liquid gold for roasting potatoes or frying eggs.
  • If the skin starts browning too quickly, tent it loosely with foil until the last high-heat stage.
  • Use a meat thermometer to check for doneness, aim for 75°C (165°F) in the thickest part of the thigh.
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