Five Spice Roasted Duck (Print Version)

Tender duck with aromatic five-spice rub, roasted to golden perfection with crispy skin

# What You Need:

→ Duck

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

→ Marinade & Rub

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

# Directions:

01 - Preheat oven to 375°F.
02 - In a small bowl, combine five-spice powder, salt, pepper, soy sauce, honey, rice wine, garlic, ginger, and green onions to form a paste.
03 - Rub the marinade all over the duck, inside and out, massaging well.
04 - Stuff the cavity of the duck with the orange quarters.
05 - Tie the legs together with kitchen twine and tuck the wings under the body.
06 - Place the duck breast-side up on a rack in a roasting pan. Pour 1 cup of water into the pan beneath the rack.
07 - Roast the duck for 1 hour, basting every 30 minutes with pan juices.
08 - Increase oven temperature to 425°F for the final 20–30 minutes to crisp the skin, watching carefully to avoid burning.
09 - Remove from oven and let rest for 15 minutes before carving. Discard orange quarters.
10 - Serve with steamed rice, stir-fried greens, or pancakes and hoisin sauce.

# Insider Tips:

01 -
  • The skin gets impossibly crispy while the meat stays impossibly tender, that restaurant-quality result you secretly chase
  • Five-spice powder transforms ordinary duck into something that feels fancy enough for the most special occasions
  • Your whole kitchen will smell so incredible that youll want to make this just for the aromatherapy benefits
02 -
  • If you have time, let the duck air-dry uncovered in the refrigerator overnight for the crispiest skin imaginable
  • The final high-heat crisping phase can go from perfect to burned in minutes, so stay in the kitchen and watch it closely
03 -
  • Pour off excess fat from the roasting pan during cooking and save it for roasting potatoes later, it is liquid gold
  • Let the duck come to room temperature for about 30 minutes before roasting for more even cooking

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