Five-Spice Roast Ducks (Printable Version)

Aromatic duck with Chinese five-spice, honey, and orange. Crispy skin, tender meat for romantic celebrations.

# What You Need:

→ Duck

01 - 1 whole duck (approximately 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 variety recommended)
05 - 1 tablespoon dark soy sauce (gluten-free variety recommended)
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

# Steps:

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. Whisk until fully blended.
02 - Place the duck on a rack in a roasting pan. Using a fork, prick the skin all over the duck, taking care not to pierce the meat beneath.
03 - Rub the prepared marinade thoroughly over the exterior and interior of the duck. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Place the duck uncovered in the refrigerator for a minimum of 1 hour, or preferably overnight for enhanced flavor development.
05 - Preheat the oven to 350°F (180°C). Roast the duck breast-side up for 1 hour, basting with accumulated pan juices every 30 minutes.
06 - Increase the oven temperature to 425°F (220°C) and continue roasting for an additional 20–30 minutes until the skin achieves a crisp, golden-brown finish.
07 - Remove the duck from the oven and allow it to rest undisturbed for 10 minutes before carving.
08 - Carve the duck and present with steamed jasmine rice and stir-fried vegetables as desired.

# Expert Advice:

01 -
  • The crispy skin shatters like golden glass while the meat stays tender and juicy underneath.
  • Five-spice powder brings a complexity that feels both exotic and comforting without any fuss.
  • It looks like you spent all day cooking, but most of the time is hands-off roasting.
  • Leftovers transform into next-day luxuries that taste even better cold from the fridge.
02 -
  • Pricking the skin is essential, skip it and youll end up with rubbery fat instead of shatteringly crisp crackling.
  • Basting every 30 minutes builds up those glossy, flavorful layers that make this duck look like it came from a fancy restaurant.
  • Resting the duck isnt optional, if you carve it too soon all those beautiful juices run out onto the board instead of staying in the meat.
03 -
  • Always bring the duck to room temperature 30 minutes before roasting so it cooks evenly and the timing stays predictable.
  • Save every drop of rendered duck fat, it keeps in the fridge for weeks and makes the best roasted potatoes youve ever tasted.
  • If the skin starts browning too fast, tent it loosely with foil and lower the heat slightly until the meat catches up.
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