Description
A showstopping roasted duck seasoned with aromatic Chinese five-spice, featuring crispy skin and savory meat. Perfect for holidays or special occasions.
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
Instructions
- Trim excess fat from the duck and pat completely dry.
- Loosen skin over the breasts and rub seasoning paste (five-spice, salt, brown sugar, ginger, garlic, soy sauce) under and on top of the skin.
- Place on a rack and refrigerate uncovered for 8–12 hours to dry the skin.
- Preheat the oven to 425°F (220°C) and roast the duck for 20 minutes to render fat and crisp the skin.
- Lower the oven temperature to 350°F (175°C) and roast for another 45–60 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest for 15 minutes before carving and serving.
Notes
Serve with citrus or berry sauces, and pair with sides like roasted potatoes or a cucumber salad for balance. Store leftovers properly in the refrigerator or freezer.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese