Five Spice Roasted Duck (Printable)

Aromatic duck with five-spice, crisp skin and tender meat, ideal for celebrations

# What You'll Need:

→ Duck

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

→ Marinade & Rub

02 - 2 tbsp Chinese five-spice powder
03 - 2 tsp kosher salt
04 - 1 tsp ground black pepper
05 - 2 tbsp soy sauce (use gluten-free if needed)
06 - 1 tbsp honey
07 - 1 tbsp rice wine or dry sherry
08 - 3 cloves garlic, minced
09 - 2-inch piece fresh ginger, grated
10 - 2 green onions, chopped

→ For Roasting

11 - 1 orange, quartered
12 - 1 cup water

# How to Make It:

01 - Set oven temperature to 375°F and ensure rack is positioned in the center.
02 - Combine five-spice powder, kosher salt, black pepper, soy sauce, honey, rice wine, minced garlic, grated ginger, and chopped green onions in a small bowl, mixing thoroughly to form a consistent paste.
03 - Rub the prepared marinade thoroughly over the entire duck surface, both inside and out, using your hands to massage the mixture into the skin and meat.
04 - Place the orange quarters inside the duck cavity to infuse citrus flavor during cooking.
05 - Secure the legs together with kitchen twine and tuck the wing tips underneath the body to ensure even cooking.
06 - Position the duck breast-side up on a roasting rack set inside a roasting pan, then pour 1 cup of water into the bottom of the pan beneath the rack.
07 - Roast the duck for 1 hour, basting every 30 minutes with the accumulated pan juices to promote browning and moisture retention.
08 - Increase oven temperature to 425°F and continue roasting for an additional 20 to 30 minutes to achieve crispy, golden-brown skin, monitoring closely to prevent burning.
09 - Remove the duck from the oven and allow it to rest for 15 minutes before carving, enabling juices to redistribute throughout the meat. Discard the orange quarters from the cavity.
10 - Carve the duck into serving portions and accompany with steamed rice, stir-fried greens, or traditional pancakes with hoisin sauce.

# Expert Hacks:

01 -
  • The skin gets impossibly crispy while the meat stays impossibly juicy
  • Your whole kitchen will smell like a fancy Chinese restaurant without any takeout prices
02 -
  • Air drying the duck uncovered in the fridge for several hours or overnight before roasting creates the crispiest skin imaginable
  • That final high temperature blast is non negotiable for restaurant worthy crispy skin, but watch it like a hawk
03 -
  • Use a kitchen blowtorch for 2 minutes after roasting if the skin needs extra crisping in spots
  • Let the duck come to room temperature for about 30 minutes before roasting for more even cooking

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