Five-Spice Roast Ducks (Printable)

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

# What You’ll Need:

→ Duck

01 - 1 whole duck (about 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 if required)
05 - 1 tablespoon dark soy sauce (gluten-free if required)
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

# How To Make:

01 - In a small bowl, combine five-spice powder, salt, light soy sauce, dark soy sauce, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice. Stir until well blended.
02 - Place duck on a rack in a roasting pan. Using a fork, prick the skin all over, taking care not to pierce the meat beneath.
03 - Rub the marinade thoroughly over the entire exterior and inside cavity of the duck. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Place uncovered in the refrigerator and marinate for at least 1 hour, or up to overnight for enhanced flavor development.
05 - Preheat oven to 350°F (180°C).
06 - Place duck breast-side up and roast for 1 hour. Baste with pan juices every 30 minutes.
07 - Increase oven temperature to 425°F (220°C) and roast for an additional 20-30 minutes until skin achieves a crisp, golden-brown finish.
08 - Remove from oven and allow duck to rest for 10 minutes before carving.
09 - Carve duck and serve with steamed jasmine rice and stir-fried greens if desired.

# Top Suggestions:

01 -
  • The crispy mahogany skin shatters like glass under your fork while the meat stays tender and juicy
  • Your whole home fills with warm spices that make everyone wander into the kitchen asking whats cooking
  • It looks wildly impressive but the actual work is mostly just waiting while the oven does the magic
  • The orange and ginger cut through the richness in a way that feels bright and celebratory
02 -
  • Pricking the skin without piercing the meat is crucial, I learned this the hard way when my first duck leaked juices everywhere and stayed soggy
  • Do not skip the resting time after roasting or all those beautiful juices will run out onto the cutting board instead of staying in the meat
  • If your oven runs hot, check the duck at the 20 minute mark during the high-heat phase because the line between golden and burnt is thin
03 -
  • Use a meat thermometer to check for doneness, the thickest part of the thigh should reach 75°C (165°F) but the breast is best around 65°C (150°F) for juicy, slightly pink meat
  • If you want even more flavor, slip thin slices of ginger under the skin before rubbing on the marinade
  • A quick baste with extra honey in the last 10 minutes of roasting gives the skin an extra glossy, caramelized finish
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