A sumptuous, aromatic roast duck dish with classic Chinese five-spice flavors, ideal for a special celebration or romantic dinner.
# What You Need:
→ Duck Preparation
01 - 1 whole duck (3.5-4.5 lbs), cleaned and patted dry
→ Marinade & Seasoning
02 - 2 tbsp Chinese five-spice powder
03 - 1 tsp sea salt
04 - 1 tbsp light soy sauce (use gluten-free if required)
05 - 1 tbsp dark soy sauce (use gluten-free if required)
06 - 2 tbsp honey
07 - 2 tbsp Shaoxing wine or dry sherry
08 - 4 cloves garlic, minced
09 - 2-inch piece fresh ginger, grated
10 - 1 orange, zested and juiced
11 - 2 spring onions, chopped
→ For Roasting
12 - 1 orange, quartered
13 - 4 star anise pods
# Directions:
01 - Combine five-spice powder, salt, both soy sauces, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice in a small bowl. Mix thoroughly to create a uniform marinade.
02 - Position the duck on a rack set in a roasting pan. Prick the skin thoroughly with a fork, taking care not to pierce the meat beneath.
03 - Rub the marinade generously over the entire exterior and inside the cavity of the duck. Fill the cavity with quartered orange, chopped spring onions, and star anise pods.
04 - Refrigerate the duck uncovered for a minimum of 1 hour. For enhanced flavor development, marinate overnight.
05 - Preheat oven to 350°F.
06 - Roast the duck breast-side up for 1 hour. Baste every 30 minutes with accumulated pan juices to maintain moisture.
07 - Increase oven temperature to 425°F and continue roasting for an additional 20-30 minutes until the skin achieves a crisp, golden-brown finish.
08 - Remove from oven and allow the duck to rest for 10 minutes before carving to ensure juicy meat.
09 - Carve and serve alongside steamed jasmine rice and stir-fried vegetables if desired.
