Aromatic duck with Chinese five-spice, honey, and orange. Crispy skin, tender meat for special celebrations.
# Components:
→ 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
# Directions:
01 - In a small bowl, combine five-spice powder, salt, light and dark soy sauces, honey, Shaoxing wine, minced garlic, grated ginger, orange zest, and orange juice. Mix thoroughly until well blended.
02 - Position duck on a rack in a roasting pan. Using a fork, prick the skin all over in a crosshatch pattern, being careful not to pierce the meat beneath.
03 - Rub the prepared marinade thoroughly over the entire exterior and inside cavity of the duck. Stuff the cavity with orange quarters, chopped spring onions, and star anise pods.
04 - Place duck uncovered in the refrigerator for a minimum of 1 hour, or preferably overnight for enhanced flavor development.
05 - Preheat oven to 350°F. Place duck breast-side up on the prepared rack. Roast for 1 hour, basting with accumulated pan juices every 30 minutes.
06 - Increase oven temperature to 425°F. Roast for an additional 20–30 minutes until skin achieves a crisp, golden brown finish.
07 - Remove duck from oven and allow to rest for 10 minutes before carving. Serve with steamed jasmine rice and stir-fried vegetables if desired.
