Description
A showstopping Five Spice Roasted Duck with crispy skin and a glossy, caramelized glaze, perfect for special occasions or weeknight splurges.
Ingredients
Scale
- 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)
Instructions
- Pat the duck dry, trim excess neck fat, and score the skin in a diamond pattern without cutting into the meat.
- Rub a mixture of five-spice, salt, and brown sugar over the skin and inside the cavity; optionally add soy sauce or orange juice.
- Roast on a rack at 425°F (220°C) for 15–20 minutes to render fat and crisp skin.
- Reduce temperature to 375°F (190°C) and roast until the thigh reaches 165°F (74°C), about 45–60 minutes.
- Rest for 15–20 minutes before carving to allow juices to redistribute.
Notes
Alternatively, to achieve a glossy glaze, simmer a mixture of orange juice, soy sauce, brown sugar, and five-spice, and glaze the duck in the last 10-15 minutes of roasting.
- Prep Time: 40 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 4 oz cooked duck per person
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 90mg