Five Spice Roasted Duck (Printable)

Restaurant-quality roast duck with aromatic five-spice, crispy skin, and succulent meat

# Ingredient List:

→ Duck

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

→ Marinade & Rub

02 - 2 tbsp Chinese five-spice powder
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 tbsp soy sauce (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:

01 - Preheat oven to 375°F.
02 - Combine five-spice powder, salt, pepper, soy sauce, honey, rice wine, garlic, ginger, and green onions in a small bowl, mixing thoroughly to form a paste.
03 - Rub the marinade paste all over the duck, covering both exterior and interior cavities. Massage the seasoning into the meat thoroughly.
04 - Stuff the duck cavity with orange quarters. Tie legs together with kitchen twine and tuck wings securely under the body.
05 - Position duck breast-side up on a rack set inside a roasting pan. Pour 1 cup of water into the pan bottom beneath the rack.
06 - Roast for 1 hour, basting every 30 minutes with accumulated pan juices to maintain moisture.
07 - Increase oven temperature to 425°F for the final 20 to 30 minutes to render fat and crisp the skin. Monitor closely to prevent burning.
08 - Remove from oven and let duck rest for 15 minutes to allow juices to redistribute. Remove and discard orange quarters before carving.
09 - Carve and serve with steamed rice, stir-fried greens, or pancakes with hoisin sauce.

# Expert Tips:

01 -
  • The five-spice rub creates this incredible crust that people will think took you years to master
  • That moment when you break through the crackling skin and reveal the tender meat underneath is pure magic
02 -
  • If you can spare the time, let the duck air-dry in the fridge overnight for skin that shatters when you bite into it
  • The water in the roasting pan is not optional, it creates steam that keeps the meat from drying out while the skin crisps
03 -
  • A sharp knife makes all the difference when carving, take your time and follow the natural contours of the bird
  • If the skin is browning too fast, tent it loosely with foil while the meat finishes cooking

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