Savor this flavorful Five-Spice Roast Duck, a classic Chinese preparation with crispy skin and tender meat, ideal for a memorable dinner.
# What You'll Need:
→ Duck
01 - 1 whole duck (3.3–4.4 lbs), cleaned and patted dry
→ Marinade & Seasoning
02 - 2 tbsp Chinese five-spice powder
03 - 1 tsp sea salt
04 - 1 tbsp light soy sauce (use gluten-free if required)
05 - 1 tbsp dark soy sauce (use gluten-free if required)
06 - 2 tbsp honey
07 - 2 tbsp 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
# How-To Steps:
01 - Combine five-spice powder, salt, both soy sauces, honey, Shaoxing wine, garlic, ginger, orange zest, and juice in a small bowl. Mix thoroughly to form a smooth marinade.
02 - Place the duck on a rack set in a roasting pan. Prick the skin all over with a fork, taking care not to pierce the meat beneath.
03 - Rub the marinade evenly over the entire duck, ensuring thorough coverage on both the exterior and interior cavity.
04 - Fill the duck cavity with orange quarters, spring onions, and star anise pods.
05 - Refrigerate the duck uncovered for at least 1 hour, or up to overnight for enhanced flavor penetration.
06 - Heat the oven to 350°F.
07 - Roast the duck breast-side up for 1 hour. Baste every 30 minutes with the accumulated pan juices.
08 - Increase oven temperature to 425°F and continue roasting for an additional 20–30 minutes until the skin achieves a crisp, golden-brown finish.
09 - Remove the duck from the oven and allow it to rest for 10 minutes before carving to retain juices.
10 - Carve and serve with steamed jasmine rice and stir-fried greens if desired.
