Name: Five Spice Roasted Duck
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 1 whole duck (4–5 lbs); 2 tablespoons Chinese five-spice powder; 1 tablespoon brown sugar; 1 tablespoon soy sauce or tamari (optional); Kosher salt

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I roast a whole duck at least a few times a year — it’s one of those show-stopping dishes that’s easier than it looks. Five-spice roasted duck combines fragrant Chinese five-spice with hot oven heat to render the skin crisp and the meat richly flavored. I’ll walk you through the process I use, share tips that solved problems for me, and explain exactly what to expect at each step.

Why Make This Recipe

Deep, layered flavor: the sweet-warm notes of star anise, cinnamon, and cloves from five-spice balance the duck’s richness.
Impressive yet manageable: it looks elegant on a platter but mostly needs oven time and a little prep.
Great for gatherings and holidays: serves 4–6 and pairs with festive sides for special occasions.
Meal-flexible: leftovers reheat well and make excellent salads or sandwiches the next day — try pairing with a crisp salad like Cranberry-Walnut Chicken Salad for contrast.
Personal insight: I love this recipe because the aroma of toasted five-spice filling the kitchen immediately signals a celebratory meal.

Recipe Overview

Prep time: 25 minutes active (+ 4–12 hours air-dry if time allows)
Cook time: 1 hour 15 minutes to 1 hour 40 minutes (depends on duck size)
Total time: 1 hour 40 minutes to 13 hours (with drying time)
Servings: 4–6 people (one 4–5 lb duck)
Difficulty: Medium (simple steps, attention to details like skin prep and temperature)
Method: Dry, season, roast at high heat to render fat and crisp skin, then finish at moderate oven temperature until done.

My Experience Making This Recipe

My tests focused on getting the skin ultra-crisp without drying the breast meat. I learned that an initial blast of high heat (425°F / 220°C) followed by lower heat and close monitoring with a probe thermometer makes the biggest difference. Letting the skin dry uncovered in the fridge overnight was the single most reliable trick for crisp results.

How to Make Five Spice Roasted Duck

Start with a 4–5 lb whole duck, dry the skin thoroughly, and season inside and out with kosher salt and 2 tablespoons of Chinese five-spice powder combined with 1 tablespoon brown sugar. Optionally brush a thin layer of 1 tablespoon soy sauce or tamari for color (skip for low-sodium or gluten-free). Roast breast-side up on a rack set over a roasting pan at 425°F (220°C) for 15–20 minutes to jump-start fat rendering, then reduce to 350°F (175°C) and continue roasting 45–70 minutes. Expect to remove large pockets of rendered fat from the pan to avoid smoking. Use an instant-read thermometer: aim for 135–145°F (57–63°C) for medium breast, or 165°F (74°C) for fully well-done (especially if serving to guests who prefer fully cooked poultry). Rest the duck 15–20 minutes before carving to let juices redistribute.

Expert Tips for Success

Dry the skin: Pat the duck completely dry and air-dry uncovered in the fridge for at least 4 hours or ideally overnight. Dry skin equals crispier roast.
Prick only the skin between muscles: Use a skewer to prick the skin, not the meat, to let fat escape without losing juices. Keep pricks small and sparse.
Render fat gradually: Start at high heat (425°F / 220°C) for 15–20 minutes, then lower to 350°F (175°C). Remove excess fat from the pan halfway through to reduce smoke.
Use a reliable instant-read thermometer: Probe in the thickest part of the breast and the thigh. Temperature is the best indicator of doneness.
Save the fat: Duck fat freezes well and is excellent for roasting potatoes or sautéing vegetables — strain and store in a jar in the fridge.

How to Serve Five Spice Roasted Duck

Classic pairing: Serve with citrus segments (orange or mandarin) and a light plum or hoisin glaze to complement the five-spice.
Sides: Crispy roasted potatoes, steamed bok choy, or scallion pancakes are perfect; the pancakes soak up the juices beautifully.
Presentation: Carve into neat breast slices and fan on a warmed platter, arranging roasted oranges or raspberries for color.
Occasions: Works for holiday feasts, date nights, or dinner parties where you want a dramatic main without last-minute fuss.

Storage and Reheating Guide

Fridge: Cool within 2 hours, then store in airtight containers for 3–4 days. Slice breasts before storing for easier reheating.
Freezer: Wrap tightly or vacuum-seal portions and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently: Reheat in a 325°F (160°C) oven for 10–15 minutes covered to warm through without drying. Finish skin-side up under a hot broiler for 1–3 minutes (watch closely) or crisp briefly in a skillet over medium-high heat. Avoid microwaves for whole slices if you want to preserve texture.

Recipe Variations

Gluten-free: Replace soy sauce with tamari or coconut aminos and ensure five-spice blend contains no wheat.
Citrus-five-spice glaze: Make a glaze with orange juice, honey, and a splash of rice vinegar, simmered until syrupy, and brush on in the last 10 minutes.
Cherry or raspberry sauce: Pan-reduce cherries or raspberries with red wine and a touch of sugar for a tart counterpoint (great for holidays).
Breast-only method: For quicker cooking, roast duck breasts (skin-on) at 400°F (205°C) for 8–12 minutes skin-side down in a skillet to render fat, then finish in the oven to your preferred doneness.

Nutritional Highlights

Protein-rich: Duck provides a substantial amount of high-quality protein per serving.
Iron and B vitamins: Duck is a good source of iron and B12, supporting energy and blood health.
Higher in fat: Duck skin and fat are richer than chicken; remove the skin or trim excess fat for a leaner meal. Allergen note: soy (from soy sauce) and sulfites (in some five-spice mixes) can be present — check ingredient labels. Portion guidance: plan about 6–8 oz cooked duck per adult for a main course.

Troubleshooting Common Issues

Skin not crisping: Likely due to moisture. Dry the skin thoroughly and increase initial oven heat to 425°F (220°C). Remove any excess fat pooling on the skin.
Overcooked or dry breast: Stop roasting when the breast hits 135–145°F (57–63°C) and rest 15–20 minutes; the carryover will raise temp and keep meat juicy.
Oven smoking heavily: Remove rendered fat from the roasting pan mid-cook and lower oven racks away from the heating element. Use a roasting pan with a fat-collecting gutter.

Frequently Asked Questions

Q: Do I need to remove excess fat pockets from the cavity before roasting?
A: Yes. Trim loose fat from the cavity and neck to prevent flare-ups and to render fat more evenly. Save trimmed fat for future use — it’s excellent for frying potatoes.

Q: Can I brine the duck before roasting?
A: A light dry brine (1–2% kosher salt by weight applied to the skin and cavity) improves flavor and helps dry the skin. Avoid wet brines longer than a few hours, as they can add surface moisture that inhibits crisping.

Q: What temperature should the oven be and how long will a 5 lb duck take?
A: Start at 425°F (220°C) for 15–20 minutes, then drop to 350°F (175°C). A 4–5 lb duck usually needs a total of 1 hour 15 minutes to 1 hour 40 minutes. Use a thermometer — aim for 135–145°F for medium breast or 165°F for well-done thighs.

Q: Is it okay to roast a partially frozen duck?
A: No. Thaw completely in the fridge first. Roasting frozen or partially frozen poultry cooks unevenly and risks food-safety issues.

Conclusion

For additional technique ideas and inspiring variations, these resources are useful: Roast Duck – It’s just as easy as roasting a chicken! shows a citrus-glazed approach I like, while Crispy Five Spice Duck with Cherry-Pinot Noir Sauce offers a great fruit-forward sauce idea. If you want troubleshooting on getting the skin to render instead of sag, read So Your Duck Won’t Go South – The New York Times. For festive fruit pairings, consider the bright-tart pairing in Duck with Raspberries. And if you enjoy serving roasted duck with scallion pancakes, see this approach at Roasted Duck With Scallion Pancakes for plating and pancake technique.