Five-Spice Roast Ducks (Printable)

Aromatic whole duck with Chinese five-spice, honey, ginger, and orange, roasted until crispy and golden.

# What You Need:

→ Duck

01 - 1 whole duck (about 3.3 to 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
05 - 1 tablespoon dark soy sauce, gluten-free
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 into a cohesive marinade.
02 - Place the duck on a rack in a roasting pan. Using a fork, prick the skin all over while avoiding piercing the meat beneath.
03 - Rub the marinade thoroughly over the entire duck surface and inside the cavity. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Refrigerate the duck uncovered for at least 1 hour, preferably overnight, to allow flavors to penetrate and deepen.
05 - Set oven temperature to 350°F (180°C).
06 - Place duck breast-side up in the preheated oven. Roast for 1 hour, basting with pan juices every 30 minutes to ensure even cooking and moisture retention.
07 - Increase oven temperature to 425°F (220°C) and roast for an additional 20 to 30 minutes until the skin achieves a crisp, golden-brown finish.
08 - Remove the duck from the oven and allow it to rest for 10 minutes before carving to redistribute juices throughout the meat.
09 - Carve the duck and serve with steamed jasmine rice and stir-fried greens if desired.

# Expert Tips:

01 -
  • The five-spice marinade seeps into every layer, giving you complex flavor without a long ingredient list.
  • Crispy skin and succulent meat make this feel like restaurant luxury at home.
  • It's naturally gluten-free when you use the right soy sauce, so dietary restrictions don't steal the spotlight.
  • Leftovers transform into incredible sandwiches or wraps the next day.
02 -
  • Pricking the skin is essential, it lets the fat escape and prevents soggy, rubbery skin.
  • Leaving the duck uncovered in the fridge overnight dries the skin out just enough to guarantee that crispy finish.
  • Don't skip the resting step, those juices need time to settle back into the meat.
03 -
  • Use a meat thermometer to check that the thickest part of the thigh reaches 74°C (165°F) for perfectly cooked meat.
  • If the skin starts browning too fast, tent the duck loosely with foil until the final high-heat blast.
  • Swap honey for maple syrup if you want a deeper, earthier sweetness that plays beautifully with the spice.
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