Description
Five-Spice Roast Duck is a beautifully aromatic dish with crispy golden skin and juicy, flavorful meat. Infused with warm Chinese five-spice, soy, and honey, this roast duck is perfect for festive dinners or an impressive weekend meal.
Ingredients
Scale
Ingredients
- 1 whole duck (5–6 lb)
- 1 tbsp Chinese five-spice powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 orange, quartered
- 2 green onions
Instructions
Instructions
- Prepare the duck: Preheat oven to 375°F (190°C). Remove giblets and pat duck completely dry inside and out.
- Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
- Season: Rub duck all over with five-spice powder, salt, and pepper.
- Glaze: In a small bowl, mix soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
- Brush half of the glaze over the duck. Stuff cavity with orange quarters and green onions.
- Roast: Place duck breast-side up on a rack in a roasting pan. Roast for 1 hour, draining excess fat halfway through.
- Brush with remaining glaze and continue roasting 20–30 minutes, until skin is crisp and internal temperature reaches 165°F (74°C).
- Rest duck for 10–15 minutes before carving.
Notes
For extra crispy skin, prick the skin all over with a skewer before roasting to help release fat. Serve with steamed rice, roasted vegetables, or hoisin sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 duck
- Calories: 560
- Sugar: 6g
- Sodium: 620mg
- Fat: 42g
- Saturated Fat: 14g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg
Keywords: five spice duck, roast duck, chinese roast duck, crispy duck recipe