Aromatic whole duck with five-spice, honey, and orange. Crispy skin, tender meat. Perfect for celebrations.
# What You'll Need:
→ Duck
01 - 1 whole duck (about 3.3-4.4 lbs), cleaned and patted dry
→ Marinade & Seasoning
02 - 2 tablespoons Chinese five-spice powder
03 - 1 teaspoon sea salt
04 - 1 tablespoon light soy sauce (gluten-free)
05 - 1 tablespoon dark soy sauce (gluten-free)
06 - 2 tablespoons honey
07 - 2 tablespoons 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
# How-To Steps:
01 - In a small bowl, combine five-spice powder, sea salt, light soy sauce, dark soy sauce, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice to create the marinade mixture.
02 - Place the cleaned and dried duck on a rack in a roasting pan. Using a fork, prick the skin all over to allow fat to render during cooking, being careful not to pierce the meat beneath.
03 - Rub the prepared marinade thoroughly over the entire exterior and inside the duck cavity. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Place the duck, uncovered, in the refrigerator and marinate for at least 1 hour, or preferably overnight for deeper flavor development.
05 - Preheat oven to 350°F (180°C). Position the duck breast-side up on the rack and roast for 1 hour, basting with accumulated pan juices every 30 minutes.
06 - Increase oven temperature to 425°F (220°C) and continue roasting for an additional 20-30 minutes until the skin achieves a crisp, golden brown finish.
07 - Remove the duck from the oven and allow it to rest for 10 minutes before carving. Serve with steamed jasmine rice and stir-fried greens if desired.
