Five-Spice Roast Ducks (Printable)

Aromatic whole duck with Chinese five-spice, honey glaze, and crispy golden skin for Valentine's celebration.

# 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 variety recommended)
05 - 1 tablespoon dark soy sauce (gluten-free variety recommended)
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

# How to Make It:

01 - In a small bowl, whisk together five-spice powder, sea salt, both soy sauces, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice until well combined.
02 - Place the duck on a rack in a roasting pan. Using a fork, prick the skin all over the duck, being careful not to pierce the meat beneath.
03 - Rub the marinade thoroughly over the entire exterior of the duck and inside the cavity. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Refrigerate the duck uncovered for at least 1 hour, or preferably overnight for enhanced flavor development.
05 - Preheat the oven to 350°F (180°C).
06 - Position the duck breast-side up on the rack and roast for 1 hour, basting with pan juices every 30 minutes.
07 - Increase oven temperature to 425°F (220°C) 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 to retain internal juices.
09 - Carve the duck and serve alongside steamed jasmine rice and stir-fried greens if desired.

# Expert Advice:

01 -
  • The five-spice marinade seeps into every bite, turning simple duck into something that tastes like you hired a chef.
  • Crispy skin and tender meat create that restaurant-quality contrast you dont expect to achieve at home.
  • Its impressive enough for a special occasion but forgiving enough that you wont panic halfway through.
  • Leftovers taste even better the next day, tucked into rice bowls or eaten cold straight from the fridge.
02 -
  • Pricking the skin is non-negotiable, skip it and youll end up with flabby, greasy skin instead of the crispy shell that makes this dish sing.
  • Leaving the duck uncovered in the fridge overnight dries out the skin just enough to guarantee that perfect crunch when it hits high heat.
  • Basting matters more than you think, those pan juices carry all the spice and sweetness that build layers of flavor.
  • Dont carve too soon or the meat will lose its moisture, patience during the rest is what keeps every slice juicy.
03 -
  • Use a meat thermometer to check for an internal temperature of 75°C (165°F) in the thickest part of the thigh, no guessing required.
  • Save the rendered duck fat from the roasting pan, its liquid gold for roasting potatoes or frying eggs.
  • If the skin starts browning too fast, tent loosely with foil until the last high-heat blast.
  • Let the duck come to room temperature for 30 minutes before roasting so it cooks more evenly.
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