Five-Spice Roast Ducks (Printable)

Aromatic roast duck with Chinese five-spice, honey, and orange. Crispy skin, tender meat for special occasions.

# What You'll Need:

→ Duck

01 - 1 whole duck (about 3.3-4.4 lbs), cleaned and patted dry

→ Marinade & Seasoning

02 - 2 tbsp Chinese five-spice powder
03 - 1 tsp sea salt
04 - 1 tbsp light soy sauce, gluten-free
05 - 1 tbsp dark soy sauce, gluten-free
06 - 2 tbsp honey
07 - 2 tbsp 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

# Steps:

01 - In a small bowl, combine five-spice powder, sea salt, light soy sauce, dark soy sauce, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice. Whisk until fully incorporated.
02 - Place the duck on a rack in a roasting pan. Using a fork, prick the skin all over in a crosshatch pattern, being careful not to pierce the meat underneath.
03 - Rub the prepared marinade thoroughly over the entire exterior and inside the duck cavity. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Place the duck uncovered in the refrigerator and marinate for a minimum of 1 hour, or overnight for more developed flavor.
05 - Remove the duck from refrigeration and allow it to reach room temperature. Preheat the oven to 350°F.
06 - Place the duck breast-side up on the rack and roast for 1 hour. Baste with pan juices every 30 minutes to maintain moisture and develop flavor.
07 - Increase oven temperature to 425°F and continue roasting for 20-30 minutes until the skin achieves a crisp, golden-brown finish.
08 - Remove the duck from the oven and allow it to rest for 10 minutes before carving. Transfer to a serving platter and serve with steamed jasmine rice and stir-fried greens if desired.

# Chef’s Tips:

01 -
  • The five-spice marinade seeps into every layer, turning simple roast duck into something that tastes like it came from a chef who actually knows what theyre doing.
  • Crispy skin shatters under your knife while the meat stays tender enough to pull apart with a fork, and that contrast never gets old.
  • It looks wildly impressive on the table, the kind of dish that makes people assume you spent all day in the kitchen even though most of the time is hands off.
02 -
  • Pricking the skin is non-negotiable, but pierce only the skin and fat layer, because if you puncture the meat, all those beautiful juices will leak out during roasting.
  • Basting every thirty minutes might feel fussy, but it keeps the marinade from burning and builds up those glossy, caramelized layers that make the skin irresistible.
  • Resting the duck after roasting is just as important as resting a steak, maybe more so, because duck meat tightens up fast and needs time to relax.
03 -
  • Invest in a instant-read thermometer and pull the duck when the thickest part of the thigh reads 74°C (165°F), because overcooked duck is a tragedy.
  • Place a shallow pan of water on the bottom oven rack to catch drips and prevent smoke, which also keeps your kitchen from smelling like burnt honey for a week.
  • Let the duck come to room temperature for thirty minutes before roasting so it cooks evenly and you don't end up with cold spots near the bone.
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