Five-Spice Roast Ducks (Printable)

Aromatic whole duck infused with Chinese five-spice, honey, and orange, roasted until crispy and golden brown.

# What You'll Need:

→ Duck

01 - 1 whole duck (about 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)
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

# Step-by-Step:

01 - In a small bowl, combine five-spice powder, 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. Using a fork, prick the skin all over while avoiding puncturing the meat.
03 - Rub the prepared marinade thoroughly over the entire surface and inside the duck cavity. Stuff the cavity with orange quarters, spring onions, and star anise pods.
04 - Allow the duck to marinate uncovered in the refrigerator for at least 1 hour, or preferably overnight for enhanced flavor development.
05 - Preheat the oven to 350°F (180°C).
06 - Place duck breast-side up in the roasting pan and roast for 1 hour. Baste with pan juices every 30 minutes to maintain moisture and develop flavor.
07 - Increase oven temperature to 425°F (220°C) and roast for an additional 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 redistribute juices and ensure tender meat.
09 - Carve the duck and serve alongside steamed jasmine rice and stir-fried greens.

# Expert Advice:

01 -
  • The crispy, mahogany skin shatters like glass while the meat stays tender and soaked in aromatic spices.
  • It looks and tastes like restaurant luxury but comes together with ingredients you probably already have.
  • The five-spice blend fills your home with a warmth that makes any dinner feel like an event.
02 -
  • Pricking the skin without piercing the meat is crucial, I learned this the hard way when my first duck lost precious juices and came out dry.
  • Leaving the duck uncovered in the fridge overnight dries out the skin even more, which means it crisps up faster and more evenly in the oven.
  • Basting every 30 minutes is non-negotiable, those pan drippings keep the meat moist and build layers of flavor you cannot get any other way.
03 -
  • If you have a convection setting, use it during the high-heat crisping stage for even more crackle.
  • Tent the duck loosely with foil if the skin starts browning too fast before the meat is cooked through.
  • Let the carved duck rest on a warm plate rather than a cold one so the skin does not lose its crispness.
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