Five-Spice Roast Ducks (Print Version)

Aromatic roast duck with Chinese five-spice, honey, orange, and ginger for a sumptuous main course.

# What You'll Need:

→ Duck

01 - 1 whole duck (about 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
05 - 1 tablespoon dark soy sauce, gluten-free
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, combine five-spice powder, sea salt, light and dark soy sauces, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice to create the marinade.
02 - Place the duck on a rack in a roasting pan. Prick the skin all over with a fork, avoiding the meat beneath.
03 - Rub the prepared marinade thoroughly over and inside the duck. Stuff the cavity with quartered orange, chopped spring onions, and star anise pods.
04 - Leave the duck uncovered in the refrigerator for a minimum of 1 hour, preferably overnight for enhanced flavor depth.
05 - Preheat oven to 350°F. Roast the duck breast-side up for 1 hour, basting with pan juices every 30 minutes.
06 - Increase oven temperature to 425°F and roast for an additional 20-30 minutes until the skin achieves a crisp, golden-brown finish.
07 - Remove the duck from the oven and allow it to rest for 10 minutes before carving.
08 - Carve and serve with steamed jasmine rice and stir-fried greens if desired.

# Additional Tips::

01 -
  • The crispy skin crackles like thin caramel, hiding impossibly tender meat underneath that practically falls off the bone.
  • Five-spice powder does all the heavy lifting, turning simple ingredients into something that smells like a night market in the best possible way.
  • It looks wildly impressive on the table, but the actual work is mostly just waiting while the oven does its thing.
  • Leftovers taste even better the next day, tucked into rice bowls or eaten cold straight from the fridge at midnight.
02 -
  • Pricking the skin is non-negotiable, the fat needs somewhere to escape or you will end up with rubbery, greasy skin instead of the crispy shell you are dreaming of.
  • Do not skip the resting time after roasting, cutting into the duck too soon will send all those beautiful juices running out onto the cutting board instead of staying in the meat.
  • If you want truly crackling skin, leave the marinated duck uncovered in the fridge overnight so the surface dries out completely before it hits the oven.
03 -
  • Always start with a completely dry bird, use paper towels to blot every bit of moisture from the skin or it will steam instead of crisp.
  • Do not open the oven door too often during the first hour, every time you do, you lose heat and slow down the rendering process.
  • Use a meat thermometer if you are nervous, the thickest part of the thigh should hit 75°C (165°F) when it is perfectly done.
Go Back