Save The kitchen was quiet except for the sound of rain tapping against the window when I decided to try roasting a whole duck for the first time. I had walked past the butcher counter three times before finally asking for one, unsure if I could actually pull it off. The weight of it in my hands felt like a small challenge, but the moment I opened the jar of five-spice powder, that warm, star-anise sweetness filled the air and I knew this would be something special. My partner walked in, sniffed, and said it smelled like a memory they couldn't quite place. That alone made me want to get it right.
I made this for Valentines Day once, and we ate it by candlelight with chopsticks and our hands, not caring about the mess. The duck had come out burnished and glistening, the skin so crisp it shattered when we pulled it apart. We laughed at how serious we had tried to be at the start of the meal, and how quickly that dissolved into pure, joyful eating. It became our tradition after that, something we make when we want to feel like the night matters.
Ingredients
- Whole duck (1.5 to 2 kg): Look for one with thick, pale skin and a good layer of fat, which will render down and keep the meat moist while crisping up beautifully.
- Chinese five-spice powder: This blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel is the soul of the dish, bringing warmth and complexity to every bite.
- Sea salt: Coarse sea salt draws out moisture from the skin, which is key to getting that crackling texture.
- Light soy sauce: Adds savory depth without overwhelming the spice, and a little salinity that balances the sweetness.
- Dark soy sauce: This is what gives the duck its deep mahogany color and a hint of molasses richness.
- Honey: It caramelizes in the oven and forms a glossy, sticky glaze that clings to the skin.
- Shaoxing wine or dry sherry: A splash of this cuts through the fat and adds a subtle floral note that makes the marinade sing.
- Garlic and ginger: Freshly minced and grated, they bring a punchy, aromatic base that mellows into sweetness as it roasts.
- Orange zest and juice: Bright citrus cuts through the richness and adds a fresh, fruity contrast to the warm spices.
- Spring onions: Tucked inside the cavity, they steam and perfume the meat from within.
- Star anise pods: A few whole pods amplify the five-spice and make the kitchen smell like a dream.
Instructions
- Make the marinade:
- In a small bowl, whisk together the five-spice powder, salt, both soy sauces, honey, Shaoxing wine, minced garlic, grated ginger, and the zest and juice of one orange. The mixture should be thick, fragrant, and a little sticky.
- Prepare the duck:
- Set the cleaned, dried duck on a rack in your roasting pan, then use a fork to prick the skin all over, being careful not to pierce the meat underneath. This lets the fat escape and helps the skin crisp up.
- Marinate:
- Rub the marinade all over the duck, inside and out, massaging it into every crevice. Stuff the cavity with the orange quarters, chopped spring onions, and star anise, then let it sit uncovered in the fridge for at least an hour, or overnight if you have the time.
- Preheat and roast low:
- Heat your oven to 180 degrees Celsius, then slide the duck in breast-side up. Roast for an hour, basting with the pan juices every thirty minutes so the skin stays moist and picks up flavor.
- Crisp the skin:
- Crank the heat up to 220 degrees Celsius and roast for another twenty to thirty minutes, watching as the skin turns golden, crackly, and deeply bronzed. The smell will be intoxicating.
- Rest and carve:
- Let the duck rest on a cutting board for ten minutes before carving. This keeps the juices inside and makes slicing so much easier.
Save 
Save The first time I served this to friends, someone asked if I had ordered it from a restaurant. I just smiled and said nothing, letting them think what they wanted. But inside, I felt like I had unlocked some kind of culinary secret, that a dish this stunning could come from my own oven. We ate every bit of it, right down to the crispy bits stuck to the pan.
Getting the Skin Just Right
The secret to crackling skin is not just heat, it is also dryness. After pricking the duck, pat it completely dry again with paper towels, then let it air-dry in the fridge if you can. The cold air circulates around it and pulls moisture from the surface, so when it hits the oven, the skin crisps instead of steams. I have tried skipping this step, and the difference is night and day.
What to Do with the Drippings
Do not throw away the fat and juices that collect in the pan. Strain them into a jar and keep it in the fridge, it is liquid gold. Use it to roast potatoes, fry rice, or sear vegetables, and everything will taste richer and more complex. I once made fried eggs in duck fat and it ruined regular butter for me for a week.
Serving and Pairing Ideas
This duck pairs beautifully with steamed jasmine rice, which soaks up the sweet, spiced pan juices, and a simple stir-fry of bok choy or gai lan. If you want to go all out, serve it with thin pancakes, hoisin sauce, and slivered cucumber and spring onion, like a deconstructed Peking duck. The leftovers, if there are any, make incredible banh mi or grain bowls the next day.
- A light Pinot Noir complements the richness without overpowering the spice.
- Jasmine tea, served hot or iced, cuts through the fat and refreshes your palate between bites.
- If you are feeling fancy, a dry sparkling wine adds a celebratory touch and cleanses the richness beautifully.
Save 
Save Every time I pull this duck from the oven, I feel a little proud, like I have made something that matters. It is the kind of dish that turns a meal into an occasion, and I hope it does the same for you.
Recipe Questions & Answers
- → How do I get the duck skin extra crispy?
Leave the marinated duck uncovered in the refrigerator overnight before roasting. This dries out the skin, which helps it crisp up beautifully during the high-heat finishing stage.
- → Can I make this ahead of time?
Yes, you can marinate the duck up to 24 hours in advance. The longer marination time actually enhances the flavor. Simply roast it fresh when ready to serve.
- → What can I substitute for Shaoxing wine?
Dry sherry works perfectly as a substitute. You can also use mirin or a dry white wine if needed, though the flavor profile will vary slightly.
- → Why do I prick the skin with a fork?
Pricking helps render the fat layer beneath the skin during roasting, resulting in crispier skin. Be careful to pierce only the skin and fat, not the meat itself.
- → How do I know when the duck is fully cooked?
The internal temperature should reach 75°C (165°F) in the thickest part of the thigh. The juices should run clear, and the skin should be deep golden brown and crispy.
- → What should I serve with this dish?
Steamed jasmine rice and stir-fried greens are traditional accompaniments. You can also serve with steamed bok choy, Chinese broccoli, or roasted vegetables.