Aromatic whole duck infused with five-spice, honey, ginger, and orange, roasted to crispy perfection.
# What You Need:
→ Duck
01 - 1 whole duck (about 3.3–4.4 lb), 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 recommended)
05 - 1 tablespoon dark soy sauce (gluten-free recommended)
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 Make:
01 - In a small bowl, combine five-spice powder, salt, light soy sauce, dark soy sauce, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice until well incorporated.
02 - Position the duck on a rack in a roasting pan. Pierce the skin all over with a fork, avoiding the meat beneath.
03 - Rub the marinade thoroughly over the entire exterior and inside the cavity of the duck. Stuff the cavity with orange quarters, spring onions, and star anise pods.
04 - Place the duck uncovered in the refrigerator for at least 1 hour, or preferably overnight for enhanced flavor development.
05 - Preheat the oven to 350°F (180°C).
06 - Roast the duck breast-side up for 1 hour. Baste with accumulated pan juices every 30 minutes.
07 - Increase oven temperature to 425°F (220°C) and continue roasting for 20–30 minutes until the skin achieves a crisp, golden-brown finish.
08 - Remove the duck from the oven and allow it to rest for 10 minutes before carving and serving.
