Five-Spice Roast Ducks (Print View)

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

# Components:

→ Duck

01 - 1 whole duck (3.3–4.4 lb), 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 preferred)
05 - 1 tablespoon dark soy sauce (gluten-free preferred)
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

# Directions:

01 - Combine five-spice powder, sea salt, light and dark soy sauces, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice in a small bowl, stirring until well blended.
02 - Position duck on a rack within a roasting pan. Using a fork, prick the skin thoroughly across the entire surface, taking care not to pierce the meat beneath.
03 - Rub the prepared marinade evenly over the entire exterior and interior surfaces of the duck. Stuff the cavity with quartered orange pieces, chopped spring onions, and star anise pods.
04 - Place the duck uncovered in the refrigerator for a minimum of 1 hour, preferably overnight, to allow flavors to develop and penetrate the meat.
05 - Set oven temperature to 350°F (180°C).
06 - Place duck breast-side up in the preheated oven. Roast for 1 hour, basting with accumulated pan juices every 30 minutes to ensure even cooking and flavor distribution.
07 - Increase oven temperature to 425°F (220°C) and continue roasting for an additional 20–30 minutes until the skin achieves a deep golden-brown color and crispy texture.
08 - Remove duck from oven and allow to rest for 10 minutes before carving. Serve immediately with steamed jasmine rice and stir-fried seasonal greens if desired.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays juicy and falls off the bone, which honestly feels like magic on a plate.
  • Five-spice powder does most of the flavor work, so you're not juggling a dozen different seasonings just to impress someone.
  • It looks restaurant-worthy but tastes like you actually know what you're doing in the kitchen.
02 -
  • Leaving the duck uncovered in the fridge overnight before roasting is the secret to truly crispy skin—the air circulation dries the exterior while the inside stays tender.
  • Basting every 30 minutes might feel tedious, but it's non-negotiable for keeping the meat from drying out while the skin crisps.
  • A meat thermometer inserted into the thickest part of the thigh (not touching bone) should read 75°C (165°F) for perfectly cooked duck that's still slightly pink near the bone, which is exactly how it should be.
03 -
  • Room-temperature duck roasts more evenly than cold duck, so pull it from the fridge about 30 minutes before cooking.
  • If your oven runs hot or cold, use a meat thermometer rather than relying on time alone—every oven is different, and you want perfect results, not guesses.
Return