Five-Spice Roast Ducks (Printable Version)

Aromatic roast duck infused with Chinese five-spice flavors, featuring crispy golden skin and tender meat for special occasions.

# What You'll Need:

→ Duck

01 - 1 whole duck (3.3-4.4 lbs), cleaned and patted dry

→ Marinade and Seasoning

02 - 2 tablespoons Chinese five-spice powder
03 - 1 teaspoon sea salt
04 - 1 tablespoon light soy sauce (gluten-free variety)
05 - 1 tablespoon dark soy sauce (gluten-free variety)
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

# Directions:

01 - Combine five-spice powder, sea salt, both soy sauces, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice in a small bowl, stirring until well blended.
02 - Position duck on a rack in a roasting pan. Using a fork, prick the skin thoroughly across the entire surface while avoiding puncturing the meat.
03 - Massage the prepared marinade evenly over the exterior and interior of the duck. Stuff the cavity with quartered orange pieces, chopped spring onions, and star anise pods.
04 - Refrigerate the duck uncovered for a minimum of 1 hour, or preferably overnight for enhanced flavor development.
05 - Preheat oven to 350°F. Place duck breast-side up in the roasting pan and roast for 1 hour, basting with accumulated pan juices every 30 minutes.
06 - Increase oven temperature to 425°F and continue roasting for 20 to 30 minutes until the skin achieves a crisp, golden-brown finish.
07 - Remove duck from oven and allow to rest for 10 minutes before carving. Serve with steamed jasmine rice and stir-fried greens if desired.

# Additional Tips::

01 -
  • The crispy lacquered skin gives way to tender, aromatic meat that tastes like you spent all day in the kitchen even though most of the time is hands off.
  • Five-spice and orange create a fragrance so intoxicating that everyone gathers in the kitchen before you even call them to the table.
  • It looks and tastes like restaurant quality but requires no special skills, just patience and a good oven.
  • Leftovers transform into next day luxuries, from rich noodle soups to decadent sandwiches that make lunch feel like an event.
02 -
  • Pricking the skin without piercing the meat is crucial, I learned this after my first duck turned greasy instead of crispy because I was too timid with the fork.
  • Leaving the duck uncovered in the fridge overnight dries the skin completely, which is the secret to achieving that restaurant quality crackle.
  • Basting regularly keeps the marinade building up in sweet, sticky layers, but don't open the oven door more than necessary or you'll lose precious heat.
  • Resting the duck is not optional, cutting into it too soon means all those beautiful juices run out onto the board instead of staying in the meat.
03 -
  • If you're nervous about carving, use kitchen shears to cut along the backbone and through the joints, it's faster and less stressful than trying to look graceful with a knife.
  • For deeper flavor, substitute maple syrup for honey, it adds a subtle earthiness that plays beautifully with the five-spice.
  • Always check your soy sauce labels if you're cooking gluten-free, some brands sneak in wheat where you least expect it.
  • A basting brush with silicone bristles won't shed into your glaze like natural bristles sometimes do, keeping everything smooth and glossy.
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