Five Spice Roasted Duck (Print Version)

Aromatic duck with Chinese five-spice delivers crispy skin and juicy, flavorful meat.

# 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

# Preparation Steps:

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 to ensure even coverage.
04 - Stuff the cavity of the duck with the orange quarters. Tie the legs together with kitchen twine and tuck the wings under the body.
05 - Place the duck breast-side up on a rack in a roasting pan. Pour 1 cup of water into the pan beneath the rack.
06 - Roast the duck for 1 hour, basting every 30 minutes with pan juices to maintain moisture.
07 - Increase oven temperature to 425°F for the final 20–30 minutes to crisp the skin, watching carefully to avoid burning.
08 - Remove from oven and let rest for 15 minutes before carving. Discard orange quarters from cavity.
09 - Carve and serve with steamed rice, stir-fried greens, or pancakes and hoisin sauce.

# Expert Advice:

01 -
  • The five-spice creates this incredible aroma that fills your entire house and makes everyone gather in the kitchen
  • That moment when you break through the skin and hear it crackle is pure magic
02 -
  • If you want restaurant-level crispy skin, let the uncovered duck air-dry in the fridge for several hours or even overnight
  • The water in the pan is non-negotiable, it keeps the drippings from burning and creates steam that helps render the fat
03 -
  • If your oven has a convection setting, use it for the final crisping stage
  • Try swapping tangerine or lemon for the orange to play with different citrus notes

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