Five-Spice Roast Ducks (Printable)

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

# What You'll Need:

→ Duck

01 - 1 whole duck (3.3-4.4 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

# Step-by-Step Guide:

01 - In a small bowl, combine five-spice powder, salt, both soy sauces, honey, Shaoxing wine, garlic, ginger, orange zest, and juice to create a cohesive marinade.
02 - Position the duck on a rack in a roasting pan. Using a fork, prick the skin all over without piercing the meat to allow fat to render during roasting.
03 - Rub the marinade thoroughly over the entire duck surface and inside the cavity. Stuff the cavity with orange quarters, spring onions, and star anise pods.
04 - Refrigerate the duck uncovered for at least 1 hour, preferably overnight, to develop deeper aromatic flavors.
05 - Preheat oven to 350°F. Roast the duck breast-side up for 1 hour, basting with pan juices every 30 minutes to maintain moisture and develop flavor.
06 - Increase oven temperature to 425°F and roast for an additional 20-30 minutes until the skin achieves a crisp, golden brown exterior.
07 - Remove duck from oven and allow to rest for 10 minutes before carving. Serve with steamed jasmine rice and stir-fried greens if desired.

# Expert Tips:

01 -
  • The crispy, lacquered skin crackles under your knife and tastes like caramelized spice and citrus.
  • It looks and smells so impressive that everyone assumes you spent all day on it, but most of the time is hands off.
  • The marinade does all the heavy lifting, turning something intimidating into something you will want to make again and again.
02 -
  • Pricking the skin is non-negotiable, it is the only way to render the fat properly and avoid a rubbery, greasy texture.
  • Leaving the duck uncovered in the fridge overnight dries out the skin even more, which leads to the crispiest, most satisfying crackle.
  • Do not skip the resting step or you will lose all those gorgeous juices the moment you cut into it.
03 -
  • If your oven runs hot, tent the duck loosely with foil during the first hour to prevent the marinade from burning before the skin crisps.
  • For even deeper flavor, inject a little of the marinade under the skin with a kitchen syringe before rubbing the rest on top.
  • Let the duck come to room temperature for thirty minutes before roasting so it cooks more evenly.
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