Five-Spice Roast Ducks (Print version)

Aromatic whole duck with Chinese five-spice, honey, and orange. Crispy, golden, and perfect for special occasions.

# What You'll Need:

→ Duck

01 - 1 whole duck (3.3–4.4 lb), 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, both soy sauces, honey, Shaoxing wine, garlic, ginger, orange zest, and juice. Mix thoroughly to create a uniform marinade.
02 - Place the duck on a rack in a roasting pan. Using a fork, prick the skin all over with gentle pressure, avoiding piercement of the meat to allow marinade penetration and fat rendering.
03 - Rub the marinade thoroughly over and inside the duck cavity. Stuff the cavity with orange quarters, spring onions, and star anise pods.
04 - Leave the duck uncovered in the refrigerator for a minimum of 1 hour, or preferably overnight for enhanced flavor development.
05 - Adjust oven temperature to 350°F and allow 15 minutes for adequate preheating.
06 - Place duck breast-side up in the preheated oven. Roast for 1 hour, basting with accumulated pan juices every 30 minutes to maintain moisture and develop glaze.
07 - Increase oven temperature to 425°F and continue roasting for 20–30 minutes until the skin achieves a crisp, golden-brown finish.
08 - Transfer duck from oven and allow 10 minutes of resting time to redistribute juices. Carve using a sharp knife and serve immediately.

# Expert Advice:

01 -
  • The skin crisps up like golden glass while the meat stays tender and juicy underneath.
  • Five-spice powder does all the heavy lifting, making you look like you spent days planning when it was really just a good rub and patience.
  • Leftovers taste even better the next day tucked into rice bowls or eaten cold straight from the fridge at midnight.
02 -
  • Pricking the skin is essential, but do not stab deep or you will lose precious juices during roasting.
  • Leaving the duck uncovered in the fridge overnight dries the skin out just enough to guarantee that crispy finish.
  • Basting every 30 minutes is not optional, it builds layers of flavor and keeps everything from drying out.
03 -
  • Use a meat thermometer to check for doneness, the thickest part of the thigh should read 75°C (165°F) when fully cooked.
  • Let the duck come to room temperature for 30 minutes before roasting so it cooks more evenly.
  • If the skin starts browning too fast, tent it loosely with foil until the final high-heat phase.
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