Five-Spice Roast Ducks

The scent of star anise and roasting duck always pulls me back to a tiny apartment kitchen where I first attempted this recipe for Valentine's Day years ago. I was terrified of ruining an entire duck, but that first crispy bite changed everything. Now this five-spice roast duck has become our special occasion tradition, filling the house with intoxicating aromas that make neighbors stop by to investigate.

Last Valentine's Day, we ended up eating this duck straight from the carving board, standing up in the kitchen because we were too impatient to set the table. The juices were running down our chins and we were laughing about how restaurant dining would never compare to this messy perfection.

Ingredients

• 1 whole duck: Choose one around 1.5 to 2 kg with good skin coverage and pat it thoroughly dry before starting
• 2 tbsp Chinese five-spice powder: This warming blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel is the soul of the dish
• 1 tsp sea salt: Essential for drawing out moisture and helping the skin crisp up beautifully
• 1 tbsp light soy sauce: Provides the salty base note and helps the marinade penetrate the meat
• 1 tbsp dark soy sauce: Adds that gorgeous deep mahogany color and rich caramel undertones
• 2 tbsp honey: Creates beautiful caramelization and helps the skin achieve that irresistible shine
• 2 tbsp Shaoxing wine: Dry sherry works in a pinch, but Shaoxing adds authentic depth
• 4 cloves garlic: Mince these finely so they distribute evenly through the marinade
• 2-inch fresh ginger: Grate it directly into the marinade for maximum flavor release
• 1 orange: Both zest and juice go into the marinade, while quarters stuff the cavity
• 2 spring onions: These go inside the duck, infusing it from within
• 4 star anise pods: Tuck these into the cavity for an extra aromatic boost during roasting

Instructions

Prepare the aromatic marinade:

Whisk together the five-spice powder, salt, both soy sauces, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice in a small bowl until the honey dissolves completely.

Prep the duck for maximum crispiness:

Place your duck on a rack in a roasting pan and prick the skin all over with a fork, being careful not to pierce through to the meat itself.

Massage and stuff the duck:

Rub that gorgeous marinade all over the duck, getting it into every crevice and inside the cavity, then stuff it with the orange quarters, spring onions, and star anise.

Let the flavors develop:

Leave the duck uncovered in the refrigerator for at least one hour, though overnight will give you the most incredible depth of flavor.

Start the roasting process:

Preheat your oven to 180°C (350°F) and roast the duck breast-side up for one hour, basting every 30 minutes with the pan juices that collect.

Crisp to perfection:

Crank the heat up to 220°C (425°F) and roast for another 20 to 30 minutes until the skin is deeply golden and audibly crispy.

Rest before carving:

Let the duck rest for 10 minutes outside the oven so the juices redistribute, then carve and serve with steamed jasmine rice.

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There's something deeply romantic about tending to a roast duck, checking on it, basting it, watching it transform into something golden and glorious. The whole process feels like an act of love.

Getting That Skin Perfect

I've learned that patience with the drying process pays off enormously. If you can leave the duck uncovered in the fridge for 24 hours before roasting, the skin becomes ethereally crisp, almost like glass. It's the difference between good duck and unforgettable duck.

Wine Pairing Magic

A light Pinot Noir cuts through the rich duck fat beautifully, but honestly, chilled jasmine tea creates this incredibly elegant pairing that feels more authentic to the dish's origins. The tannic quality of the tea balances the richness in a way that surprised me completely.

Making the Most of Leftovers

Leftover five-spice duck makes the most incredible sandwiches, tucked into crusty bread with some hoisin sauce and quick pickled cucumbers. I actually plan for extras now.

• Keep the carcass for duck stock that will transform your soup game
• Shredded leftover duck works miracles in fried rice the next day
• Even the rendered fat is worth saving for roasting potatoes later

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Whether it's Valentine's Day or just a Tuesday that needs celebrating, this duck turns any meal into something worth savoring slowly.

Recipe FAQs

→ What's the secret to achieving crispy duck skin?

To get perfectly crisp skin, ensure the duck is thoroughly patted dry before marinating. Pricking the skin all over (without piercing the meat) helps render fat. For an extra-crisp finish, leave the duck uncovered in the refrigerator overnight before roasting to air-dry the skin.

→ How long should I marinate the duck for best flavor?

Marinating for at least 1 hour is recommended to allow the flavors to penetrate. For an even deeper and more intense taste, you can marinate the duck, uncovered, in the refrigerator for up to overnight.

→ What can I use if I don't have Shaoxing wine?

Dry sherry is an excellent substitute for Shaoxing wine, offering a similar depth of flavor. If avoiding alcohol, a small amount of chicken or vegetable broth mixed with a splash of rice vinegar can work in a pinch.

→ How do I know when the roast duck is fully cooked?

The duck is cooked when its internal temperature reaches 74°C (165°F) in the thickest part of the thigh, without touching the bone. The juices should also run clear when the thigh is pricked.

→ What are good accompaniments for Five-Spice Roast Duck?

This aromatic duck pairs wonderfully with steamed jasmine rice and stir-fried green vegetables. For a beverage pairing, consider a light Pinot Noir or a refreshing chilled jasmine tea.

→ Is this dish suitable for a gluten-free diet?

Yes, it can be made gluten-free by ensuring you use certified gluten-free light and dark soy sauces. Always double-check ingredient labels for hidden gluten.