Name: Five Spice Roasted Duck
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 9 h
Cuisine: Chinese
Ingredients: 1 whole duck (5–6 lb); 5 tsp Chinese five-spice; 1 tbsp salt; 2 tbsp brown sugar; 1 tsp ginger, grated; 2 cloves garlic, minced; A splash of soy or tamari

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Five Spice Roasted Duck is a showstopping, aromatic roast that balances warm Chinese five‑spice with crisply rendered skin. I’ve roasted ducks many times for weeknight dinners and holiday tables, and this version reliably delivers crisp skin and deeply savory meat. The method I use focuses on drying the skin, scoring and under‑skin seasoning, and a hot start in the oven to render fat quickly.

Why Make This Recipe

Deep, layered flavor from Chinese five‑spice plus brown sugar and ginger for sweet‑savory balance.
Crisp, golden skin and moist meat when you follow the drying and high‑heat start technique.
Makes an elegant centerpiece for holidays, dinner parties, or an upgraded Sunday roast.
You render a lot of usable duck fat for roasting potatoes or sautéing—nothing goes to waste.
Personal insight: I love this recipe because the scent of five‑spice and orange while the duck roasts always feels celebratory at home.

Recipe Overview

Prep time: 25 minutes active (plus 8–12 hours for air‑drying in fridge).
Cook time: 1 hour 15 minutes (depending on duck size; see internal temp below).
Total time: ~9–13 hours including drying.
Servings: 6–8 (for a 5–6 lb whole duck).
Difficulty: Medium — a few techniques (air‑drying, scoring, use of thermometer) but nothing fussy.
Method: Dry and season the duck, roast at high heat to start (425°F / 220°C), then lower to finish (350°F / 175°C) until done.

My Experience Making This Recipe

When I first tested this roast, the skin came out greasy until I started drying the bird uncovered in the fridge overnight. After that tweak and a short high‑heat blast, the skin crisped reliably. I also learned to loosen the skin and season underneath for better flavor in the meat.

How to Make Five Spice Roasted Duck

Start with a 5–6 lb whole duck, trim excess fat, and pat completely dry. Loosen skin over the breasts with your fingers and rub a seasoning paste (five‑spice, salt, brown sugar, ginger, garlic, a splash of soy or tamari) under and on top of the skin. Place on a rack, refrigerate uncovered 8–12 hours to dry the skin, then roast at 425°F (220°C) for 20 minutes to render fat and crisp, lower oven to 350°F (175°C) and roast another 45–60 minutes until an instant‑read thermometer reads 165°F (74°C) in the thickest part of the thigh. Rest 15 minutes before carving.

Expert Tips for Success

Pat the skin bone‑dry and refrigerate uncovered overnight to dehydrate the surface; this is the single best trick for crisp skin.
Loosen skin and season underneath—putting spices under the skin flavors the meat without burning the spice on the surface.
Use an instant‑read thermometer; visual cues can mislead. Target 165°F (74°C) in the thigh for safe doneness.
Roast on a rack set over a rimmed baking sheet; collect rendered fat for later use (roasting potatoes, frying).
If skin isn’t crisp, finish 2–4 minutes under a high broiler watching constantly to avoid burning.

How to Serve Five Spice Roasted Duck

Slice the breast thinly across the grain and carve legs whole; arrange on a warm platter and spoon pan jus over meat.
Serve with citrusy or berry sauces to cut richness—an orange glaze, cherry‑pinot sauce, or a raspberry compote work beautifully.
Pair with crisp sides like roasted baby potatoes or a refreshing cucumber Caesar salad to balance the richness.
For an Asian twist, serve with steamed rice, scallion pancakes, and thin cucumber ribbons.

Storage and Reheating Guide

Refrigerator: Store carved duck in an airtight container for 3–4 days. Keep skin separate or overlapped loosely so it doesn’t go soggy from steam.
Freezer: Freeze well‑wrapped portions (double wrap or vacuum seal) up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm slices in a 325°F (160°C) oven covered with foil for 15–20 minutes until heated through. To re‑crisp skin, finish under the broiler 1–3 minutes watching closely. For slices, reheat gently in a skillet with a teaspoon of duck fat to preserve juiciness.

Recipe Variations

Gluten‑free: Use tamari or gluten‑free soy sauce and confirm hoisin is GF, or omit hoisin.
Citrus‑glazed: Add a 1:1 orange juice + brown sugar glaze, brush in the last 10 minutes of roasting for a sticky orange finish.
Spicy: Add ½–1 tsp crushed Sichuan pepper or chili flakes to the rub for heat and numbing spice.
Simple weeknight: Roast duck breasts only (6–8 oz each), skin on; start skin side down in a cold skillet to render fat, then finish in a 400°F (200°C) oven for 6–8 minutes for medium‑rare.

Nutritional Highlights

Duck is a rich source of high‑quality protein, iron, and B vitamins (particularly B12).
It’s higher in fat than chicken, largely monounsaturated and saturated; portion control (3–4 oz cooked) keeps calories moderate.
Allergens: recipe commonly uses soy sauce (soy, and often wheat). Use tamari for soy and gluten concerns.

Troubleshooting Common Issues

Skin not crispy: You likely skipped the drying step or left excess moisture. Pat very dry, refrigerate uncovered, and start with high heat.
Duck too greasy: Spoon off excess fat during roasting and rest on a rack to let fat drain; save the fat for later use.
Overcooked breasts: Use a thermometer and remove breasts earlier if they reach 135–145°F for medium doneness, then rest. Rely on thigh temp for safe timing.

Frequently Asked Questions

Q: Can I cook a frozen duck?
A: You should fully thaw a frozen duck in the refrigerator (24–48 hours depending on size) before seasoning and air‑drying. Cooking from frozen will cook unevenly and prevent proper skin drying and crisping.

Q: Do I need to prick the skin before roasting?
A: I don’t recommend poking lots of holes through the skin because that lets juices escape. Instead, score the skin lightly in a diamond pattern without cutting into the meat to help fat render.

Q: Can I make this ahead for a party?
A: Yes. Roast the duck, cool, and refrigerate. Reheat gently in a 325°F oven until warm and finish under the broiler for a couple minutes to revive crispness. Make sauces the day before to save time.

Q: Is five‑spice overpowering?
A: When used at 1–2 tbsp for a whole duck, five‑spice adds warmth without overpowering. Balance it with brown sugar, citrus, or a fruity sauce if you prefer milder notes.

Conclusion

For variations and inspiration beyond this basic roast, try an orange‑glazed approach like Roast Duck – It’s just as easy as roasting a chicken!. If you want a dramatic sauce pairing, see this Crispy Five Spice Duck with Cherry‑Pinot Noir Sauce | Comfort du Jour. For technique tips on preventing a sagging duck while roasting, the NYT article So Your Duck Won’t Go South – The New York Times has helpful ideas. Looking for a fruitier holiday pairing? Check Duck with Raspberries: Festive, elegant and easy for the holidays …. And if you’d like to serve the roast with pancakes instead of buns or rice, see Roasted Duck With Scallion Pancakes – for a fun menu idea.