Name: Five Spice Roasted Duck
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Cuisine: Chinese
Ingredients: 1 whole duck (4–5 lb / 1.8–2.3 kg); 1–2 tbsp Chinese five-spice; 1½ tsp kosher salt; 1 tbsp brown sugar; 1–2 tbsp soy sauce or orange juice (optional)

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Five Spice Roasted Duck sings with warm spices, crisp skin, and glossy, caramelized lacquer that makes it feel special without being fussy. I’ve roasted ducks for holiday dinners and weeknight splurges, and this version balances aromatic five-spice with simple roasting techniques I trust. If you like bold flavor with classic roasting, this dish is a showstopper that’s doable at home — and it pairs beautifully with a bright salad like a cranberry walnut chicken salad for contrast: cranberry walnut chicken salad.

Why Make This Recipe

Deep, layered flavor: Chinese five-spice (star anise, cloves, cinnamon, fennel, and Szechuan pepper) gives the duck an aromatic, slightly sweet warmth.
Elegant for guests: Crisp skin and a shiny glaze make the bird look restaurant-level with home-kitchen effort.
Good nutrition: Duck is high in protein and iron, and the fat renders away during roasting for concentrated flavor.
Practical technique: Once you master scoring and rendering, the oven does most of the work while you prepare sides.
Personal insight: I love this recipe because scoring and slow-roasting unlocks an amazing contrast between crunchy skin and tender meat — it feels indulgent but honest.

Recipe Overview

Prep time: 30–40 minutes active (plus any drying time)
Cook time: 60–90 minutes depending on size and method
Total time: 1.5–2.5 hours (including resting)
Servings: 4–6 (for a 4–5 lb / 1.8–2.3 kg duck)
Difficulty: Medium — requires basic knife work and temperature monitoring
Method: Air-dry or salt-dry the skin, score the skin, roast at high heat to render fat and crisp skin, then lower temperature to finish and rest before carving.

My Experience Making This Recipe

I tested variations of this roast several times to get reliably crisp skin without drying the breast. I learned that a short high-heat start (or pre-rendering on the stovetop) plus a good rest time is the key to juicy meat and lacquered skin. Using a thermometer removed guesswork and improved consistency.

How to Make Five Spice Roasted Duck

Start by patting the duck dry, trimming excess neck fat, and scoring the skin in a diamond pattern without cutting into the meat. Rub a mixture of 1–2 tbsp Chinese five-spice, 1½ tsp kosher salt, and 1 tbsp brown sugar over the skin and inside the cavity; optionally add a splash (1–2 tbsp) of soy sauce or orange juice for glaze depth. Roast on a rack over a pan to collect fat, begin at 425°F (220°C) for 15–20 minutes to render fat and crisp skin, then reduce to 375°F (190°C) and roast until the thigh reaches 165°F (74°C), about 45–60 more minutes for a 4–5 lb bird. Rest 15–20 minutes before carving so juices redistribute and the skin stays crisp.

Expert Tips for Success

Score only the skin: Use a sharp utility knife to cut shallow diamonds through skin and fat but not into the flesh to avoid drying the meat.
Dry the skin: Refrigerate uncovered for 4–24 hours if you can; dry skin crisps much better in the oven.
Render fat separately: Collect and save rendered duck fat for roasting potatoes — it’s worth the effort and enhances other dishes.
Use a probe thermometer: Insert into the thickest part of the thigh and trust 165°F (74°C) for safety; for medium-rare breast remove at 135–145°F (57–63°C) and rest (only if you’re comfortable with lower temp).
Crisp finish: If skin isn’t crisp after roasting, place under a hot broiler for 2–3 minutes while watching closely.

How to Serve Five Spice Roasted Duck

Sliced over steamed jasmine rice with a drizzle of orange-five-spice glaze and scallions.
With roasted root vegetables and pan sauce made from drippings, red wine, or reduced orange juice.
On scallion pancakes for a playful, hands-on approach — the contrast of crisp pancakes and fatty duck is luxurious.
For a holiday menu, pair the duck with a tart compote or salad (try a cranberry walnut side) to cut the richness.

Storage and Reheating Guide

Store leftover duck in an airtight container in the refrigerator for 3–4 days. For longer storage, slice and freeze in vacuum bags or freezer-safe containers for up to 3 months; remove as much air as possible to protect texture. Reheat gently: transfer slices to a baking dish, cover loosely with foil, and warm in a 300°F (150°C) oven until internal temp reaches 130–140°F (54–60°C), then place under the broiler for 1–2 minutes to re-crisp skin. Avoid microwaving whole pieces — it softens the skin and concentrates grease.

Recipe Variations

Gluten-free: Replace any soy sauce with tamari or coconut aminos and confirm five-spice blend is pure (no wheat fillers).
Citrus-glazed: Add 2 tbsp orange marmalade and 1 tbsp rice vinegar to the glaze for a bright, sticky finish.
Hoisin-style: Brush with a hoisin-sesame glaze in the last 10 minutes for a sweeter, savory crust (note: contains soy and possible sesame).
Confit-style leg: Cure legs with salt and five-spice, then slow-cook submerged in duck fat at 200°F (93°C) for 2–3 hours for melt-in-your-mouth texture.

Nutritional Highlights

High-quality protein: Duck provides substantial protein and essential B vitamins.
Iron-rich: Dark meat delivers more iron than many other poultry options, helping support energy levels.
Fat content: Duck is higher in fat than chicken; rendering reduces surface fat but consider portion control.
Allergens: Watch for soy (from soy sauce) and sesame in some glazes; five-spice itself usually contains no major allergens but check labels.
Portion guidance: Plan 4–6 oz cooked duck per person for a main course (about 6–8 oz raw per person).

Troubleshooting Common Issues

Soggy skin after roasting: Likely due to moisture; next time pat dry thoroughly and, if possible, dry uncovered in the fridge for several hours before roasting.
Undercooked thigh: Use a probe thermometer and roast until the thigh reaches 165°F (74°C). If the breast is done early, tent it with foil and let the leg finish.
Bitter or overpowering five-spice: Reduce the five-spice to 1 tsp for a subtler aroma and balance with 1 tbsp brown sugar or honey in the glaze.

Frequently Asked Questions

Q: Do I need to truss the duck?
A: Trussing helps maintain a compact shape and even cooking, but it isn’t required. If you skip trussing, rotate the duck halfway through and monitor temperature to ensure even doneness.

Q: Can I roast a frozen duck?
A: No — fully thaw in the refrigerator for 24–48 hours depending on size before cooking. Cooking from frozen leads to uneven results and longer time in the danger zone.

Q: How do I make a glossy five-spice glaze?
A: Simmer 1/2 cup orange juice, 2 tbsp soy (or tamari), 2 tbsp brown sugar, and 1 tsp five-spice until reduced by half; brush during the last 10–15 minutes of roasting for shine and flavor.

Q: Is duck healthier than beef?
A: Duck is comparable in protein to beef and often richer in monounsaturated fats, but it’s higher in total fat than lean cuts of beef. Balanced portions and rendered fat removal help manage calories.

Conclusion

For more inspiration and techniques on roasting duck and building sauces, check these trusted guides: Roast Duck – It’s just as easy as roasting a chicken!, Crispy Five Spice Duck with Cherry-Pinot Noir Sauce | Comfort du Jour, So Your Duck Won’t Go South – The New York Times, Duck with Raspberries: Festive, elegant and easy for the holidays …, and Roasted Duck With Scallion Pancakes –. Enjoy the process — once you master the render-and-roast rhythm, Five Spice Roasted Duck becomes a reliable centerpiece for any special meal.