Five Spice Roasted Duck (Printable Version)

Aromatic whole duck with crispy skin and tender meat, infused with traditional Chinese five-spice seasoning for an impressive main dish.

# What You'll Need:

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

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

11 - 1 orange, quartered

12 - 1 cup water

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.

01 -

The skin gets impossibly crispy while the meat stays juicy and tender
That five-spice aroma fills your whole house and makes ordinary Tuesday feel like a celebration

02 -

Patting that duck completely dry before starting is non-negotiable for crispy skin
Letting the duck air-dry in the fridge overnight transforms the skin texture completely

03 -

Pour boiling water over the duck before seasoning and drying for extra skin crispiness
Let the duck come to room temperature for about 30 minutes before roasting for more even cooking