Save Elevate your Valentine’s Day celebration with this sumptuous Five-Spice Roast Duck, a dish that combines aromatic Chinese tradition with an elegant presentation. The succulent meat, infused with a blend of garlic, ginger, and citrus, is encased in a beautifully bronzed skin that glistens with a sweet honey glaze. It is a centerpiece designed to impress and delight the senses during a romantic evening for two.
Save Preparing this roast duck is a rewarding process that begins with a rich marinade. By combining soy sauces, Shaoxing wine, and honey, you create a deeply savory and sweet coating that caramelizes beautifully in the oven. The addition of fresh aromatics inside the cavity ensures the meat remains moist and fragrant throughout the roasting process.
Ingredients
- 1 whole duck (about 1.5–2 kg), cleaned and patted dry
- 2 tbsp Chinese five-spice powder
- 1 tsp sea salt
- 1 tbsp light soy sauce (use gluten-free if required)
- 1 tbsp dark soy sauce (use gluten-free if required)
- 2 tbsp honey
- 2 tbsp Shaoxing wine or dry sherry
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, grated
- 1 orange, zested and juiced
- 2 spring onions, chopped
- 1 orange, quartered
- 4 star anise pods
Instructions
- Step 1: Prepare the Marinade
- In a small bowl, mix five-spice powder, salt, both soy sauces, honey, Shaoxing wine, garlic, ginger, orange zest, and juice into a marinade.
- Step 2: Prepare the Duck
- Place the duck on a rack in a roasting pan. Prick the skin all over with a fork, being careful to avoid piercing the meat.
- Step 3: Season and Stuff
- Rub the marinade thoroughly over and inside the duck. Stuff the cavity with the orange quarters, spring onions, and star anise.
- Step 4: Marinate
- Let the duck marinate, uncovered in the refrigerator, for at least 1 hour, or up to overnight for deeper flavor and crisper skin.
- Step 5: Preheat
- Preheat your oven to 180°C (350°F).
- Step 6: Initial Roast
- Roast the duck, breast-side up, for 1 hour. Baste every 30 minutes with the pan juices.
- Step 7: Crisp the Skin
- Increase the heat to 220°C (425°F) and roast for an additional 20–30 minutes until the skin is crisp and golden brown.
- Step 8: Rest
- Remove from the oven and let the duck rest for 10 minutes before carving.
- Step 9: Serve
- Serve with steamed jasmine rice and stir-fried greens, if desired.
Zusatztipps für die Zubereitung
Pricking the skin is a vital step; it allows the duck fat to escape during roasting, which is the key to achieving that signature crispy texture. For the most intense flavor and a truly professional finish, try to marinate the duck uncovered in the fridge overnight to dry out the skin slightly before it goes into the oven.
Varianten und Anpassungen
For a slightly different flavor profile, you can substitute the honey in the marinade with maple syrup. If you are following a strict gluten-free diet, ensure that both the light and dark soy sauces are certified gluten-free. You can also experiment with adding a few slices of fresh chili to the cavity if you prefer a subtle hint of heat.
Serviervorschläge
This aromatic duck pairs wonderfully with fluffy steamed jasmine rice and a side of stir-fried bok choy or snap peas. To round out the romantic meal, serve it with a light Pinot Noir or a pot of chilled, fragrant jasmine tea to cut through the richness of the meat.
Save With its deep mahogany glaze and fragrant spices, this Five-Spice Roast Duck is certain to be the star of your evening. Whether for Valentine's Day or any special occasion, it brings a touch of culinary mastery to your home kitchen, resulting in a meal that is as beautiful to look at as it is delicious to eat.
Recipe Questions
- → How do I get the duck skin extra crispy?
Prick the skin all over with a fork before marinating, and leave the duck uncovered in the refrigerator overnight. Finish roasting at high heat (220°C/425°F) for the final 20-30 minutes to achieve a golden, crispy exterior.
- → Can I marinate the duck ahead of time?
Yes, marinate the duck for at least 1 hour, but overnight marination in the refrigerator will develop deeper, more complex flavors and help crisp the skin.
- → What can I substitute for Shaoxing wine?
Dry sherry works perfectly as a substitute for Shaoxing wine. You can also use rice wine or a dry white wine in a pinch.
- → Is this dish gluten-free?
Yes, if you use gluten-free soy sauce. Regular soy sauce contains wheat, so check labels carefully and substitute with tamari or certified gluten-free soy sauce.
- → What should I serve with this duck?
Steamed jasmine rice and stir-fried greens complement this dish beautifully. For beverages, pair with a light Pinot Noir or chilled jasmine tea.
- → How do I know when the duck is fully cooked?
The duck should reach an internal temperature of 74°C (165°F) and the skin should be crispy and golden brown. The juices should run clear when pierced at the thickest part of the thigh.