Save The kitchen was thick with the smell of ginger and star anise when I realized I'd never actually roasted a whole duck before. I'd watched my aunt do it a dozen times, her hands moving with confidence as she pricked the skin, but standing there alone with a two-kilogram bird and a bowl of dark marinade, I felt like I was attempting surgery. The five-spice powder stained my fingertips a rusty brown, and I remember thinking this better be worth it. It was.
I made this for the first time on a cold February evening, determined to impress without resorting to the usual steak and potatoes routine. My partner walked in halfway through roasting, stopped in the doorway, and just inhaled. We ended up eating by candlelight with our fingers sticky from honey and soy, the duck so good we barely spoke. That silence felt like the best compliment I'd ever received.
Ingredients
- Whole duck: Look for one that's about 1.5 to 2 kg, and make sure it's completely dry before you start or the skin won't crisp properly.
- Chinese five-spice powder: This blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel is the soul of the dish, bringing warmth and complexity to every bite.
- Sea salt: Don't skimp here, it draws out moisture from the skin and helps achieve that perfect crackle.
- Light soy sauce: Adds a subtle salinity and umami depth without overpowering the spices, just be sure to grab a gluten-free version if needed.
- Dark soy sauce: This is what gives the duck that gorgeous mahogany glaze and a slightly sweet, rich finish.
- Honey: It caramelizes beautifully under high heat, creating a sticky, golden lacquer on the skin.
- Shaoxing wine or dry sherry: A splash of this cuts through the richness and adds a floral, slightly nutty note that rounds everything out.
- Garlic: Mince it fine so it melts into the marinade and infuses the meat without burning.
- Fresh ginger: Grate it to release all those spicy, aromatic oils that wake up the whole dish.
- Orange: The zest and juice brighten the marinade with citrus, while the quartered fruit inside the cavity steams the duck from within.
- Spring onions: They add a mild, fresh sharpness that balances the heavier spices.
- Star anise pods: Tucking these inside the duck releases their licorice-like fragrance as it roasts, perfuming the meat from the inside out.
Instructions
- Mix the marinade:
- Combine the five-spice powder, salt, both soy sauces, honey, Shaoxing wine, garlic, ginger, orange zest, and juice in a small bowl, stirring until the honey dissolves and everything smells like a spice market. This thick, fragrant paste is going to transform your duck.
- Prep the duck:
- Set the duck on a rack in your roasting pan and prick the skin all over with a fork, being careful not to stab into the meat itself. This lets the fat render out and the skin turn crispy instead of rubbery.
- Marinate inside and out:
- Rub the marinade all over the outside of the duck, then reach inside the cavity and coat it there too, getting into every crevice. Stuff the cavity with the orange quarters, spring onions, and star anise, then let it sit uncovered in the fridge for at least an hour, though overnight is even better.
- Preheat and position:
- Heat your oven to 180°C (350°F) and make sure the rack is in the center so the duck roasts evenly.
- Roast low and slow:
- Place the duck breast-side up in the oven and roast for 1 hour, basting every 30 minutes with the pan juices that collect below. The smell will be almost unbearable in the best way.
- Crisp the skin:
- Crank the heat up to 220°C (425°F) and roast for another 20 to 30 minutes, watching carefully as the skin turns deep golden and crackles. You'll hear it sizzle.
- Rest before carving:
- Pull the duck out and let it rest for 10 minutes so the juices settle back into the meat. Carve it with a sharp knife and try not to eat all the crispy skin before it hits the table.
Save The second time I made this, I served it to friends who'd never had duck before, and I watched their faces change with the first bite. One of them closed her eyes and just nodded, and another asked if I'd consider catering her wedding. I laughed, but honestly, that's the kind of reaction this dish pulls out of people.
Getting the Skin Just Right
The skin is everything here, and it took me three tries to learn that patience is the only real trick. You can't rush the initial roast or skip the pricking step, and that final blast of high heat is what takes it from good to unforgettable. If the skin isn't crackling when you pull it out, give it another five minutes under the broiler, but watch it like a hawk.
What to Serve Alongside
I always go with steamed jasmine rice to soak up the drippings and some quickly stir-fried greens, bok choy or gai lan work beautifully. The simplicity of the sides lets the duck be the star, and honestly, anything more would just get in the way. A small dish of extra soy sauce or chili oil on the side is all you need.
Making It Your Own
If honey isn't your thing, maple syrup brings a deeper, almost smoky sweetness that pairs gorgeously with the spices. You can also add a tablespoon of hoisin sauce to the marinade for extra richness, or tuck a few slices of fresh chili inside the cavity if you like heat. The recipe is forgiving and welcomes your instincts.
- Try swapping the orange for blood orange or mandarin when they're in season for a slightly different citrus note.
- Add a handful of fresh cilantro inside the cavity along with the spring onions for an herbal lift.
- Serve leftovers in a wrap with cucumber, hoisin, and more spring onions for an instant next-day lunch.
Save This duck has become my go-to when I want to cook something that feels like an occasion without the fuss of a multi-course meal. Every time I pull it from the oven, golden and crackling, I'm reminded that sometimes the best moments happen when you just trust the process and let the ingredients do their thing.
Saffron Brook Recipe Q&As
- → How do I get crispy duck skin?
Prick the skin all over with a fork without piercing the meat, let the duck air-dry uncovered in the fridge overnight, and finish roasting at high heat (220°C/425°F) for 20-30 minutes.
- → Can I marinate the duck overnight?
Yes, marinating overnight in the refrigerator will deepen the flavors significantly. Just ensure the duck is uncovered for the last few hours to help dry the skin.
- → What can I substitute for Shaoxing wine?
Dry sherry works perfectly as a substitute for Shaoxing wine, maintaining the depth of flavor in the marinade.
- → Is this dish gluten-free?
It can be gluten-free if you use certified gluten-free soy sauce. Regular soy sauce typically contains wheat, so check all labels carefully.
- → What should I serve with this duck?
Steamed jasmine rice and stir-fried greens complement the rich, aromatic flavors beautifully. A light Pinot Noir or chilled jasmine tea also pairs wonderfully.
- → How do I know when the duck is fully cooked?
The skin should be crisp and golden brown, and the internal temperature should reach 74°C (165°F) at the thickest part of the thigh. Juices should run clear when pierced.