Description
Five-Spice Roasted Duck is a show-stopping dish perfect for any festive occasion. With aromatic spices, crispy golden skin, and tender meat, this whole roasted duck is a flavorful alternative to turkey. It’s easy to prepare and packed with rich, savory-sweet flavors, making it the ideal centerpiece for your next special meal.
Ingredients
Scale
Ingredients
- 1 whole duck (about 5–6 pounds)
- 2 tablespoons five-spice powder (available at most grocery stores or Asian markets)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon vegetable oil (or melted duck fat)
- 1 orange, cut into quarters (optional for stuffing)
- 1–2 sprigs of rosemary (optional for stuffing)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure the duck cooks evenly and gets that crispy skin you’re looking for.
- Prepare the Duck: Remove any giblets from the duck’s cavity. Pat the duck dry with paper towels to remove excess moisture. Score the skin of the duck by making shallow cuts in a criss-cross pattern across the breast.
- Make the Marinade: In a small bowl, combine the five-spice powder, salt, pepper, honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Mix well to form a marinade.
- Season the Duck: Rub the marinade all over the duck, making sure to coat the skin and stuff the cavity with the orange quarters and rosemary. Tie the legs together with kitchen twine.
- Roast the Duck: Place the duck breast side up on a roasting pan or baking sheet. Roast for about 1 hour 30 minutes or until the internal temperature of the duck reaches 165°F (74°C), basting halfway through.
- Finish and Serve: Once the duck is golden and crispy, remove it from the oven and let it rest for 10 minutes before carving. Serve with your favorite sides like duck dressing or roasted vegetables.
Notes
- Dry the skin thoroughly: This is essential for achieving that crispy skin. The less moisture, the better the crisp.
- Roast at a moderate temperature: Roasting the duck at 375°F ensures that the skin crisps while the meat stays tender and juicy.
- Baste the duck: During the roasting process, baste the duck with its own juices to keep it moist and flavorful.
- Let the duck rest: After roasting, allow the duck to rest before carving to retain its juices and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vietnamese/Chinese Fusion
Nutrition
- Serving Size: 1 serving (of duck)
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Five-Spice Roasted Duck, Whole Roasted Duck, Thanksgiving Duck Recipe, Roasted Duck with Five-Spice, Holiday Roast Duck, Vietnamese Duck Recipe