Five-Spice Roast Ducks (Print-Friendly)

Aromatic roast duck with Chinese five-spice, honey, orange, and crispy golden skin for a romantic 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 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

# How To Make It:

01 - In a small bowl, combine five-spice powder, salt, light soy sauce, dark soy sauce, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice. Mix until well incorporated.
02 - Place the duck on a rack in a roasting pan. Using a fork, prick the skin all over, being careful not to pierce the meat beneath.
03 - Rub the marinade thoroughly over the entire exterior and inside the cavity of the duck. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Refrigerate the duck uncovered for a minimum of 1 hour, or preferably overnight, to allow flavors to develop and penetrate the meat.
05 - Preheat oven to 350°F. Place the duck breast-side up and roast for 1 hour, basting with pan juices every 30 minutes to ensure even cooking and flavor distribution.
06 - Increase oven temperature to 425°F and continue roasting for an additional 20–30 minutes until skin is crisp and deep golden brown.
07 - Remove from oven and allow the duck to rest for 10 minutes before carving. Serve with steamed jasmine rice and stir-fried greens if desired.

# Expert Advice:

01 -
  • The skin crisps up like crackling glass while the meat stays impossibly tender and juicy.
  • Five-spice transforms ordinary roast duck into something that smells like a night market in the best way possible.
  • It looks and tastes like restaurant luxury but costs a fraction and lets you control every flavor.
  • Leftovers are a gift: cold duck in a wrap the next day tastes better than most meals people plan.
02 -
  • Pricking the skin is not optional; without it, the fat stays trapped under the skin and you end up with a greasy, chewy mess instead of crackling perfection.
  • Leaving the duck uncovered in the fridge overnight dries out the skin even more, which means maximum crispness when it hits the high heat at the end.
  • Basting is your friend, but don't drown the skin; a light brush of pan juices is enough to add flavor without sacrificing texture.
03 -
  • Marinating overnight makes a noticeable difference in flavor depth, so plan ahead if you can.
  • Use a meat thermometer to check doneness; the thickest part of the thigh should read 74°C (165°F) when fully cooked.
  • If the skin starts browning too fast during the slow roast, tent it loosely with foil until the final high-heat blast.
  • Fresh ginger and garlic beat the jarred stuff every time; the oils and sharpness fade fast once they're processed.
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