Crispy Duck with Spices (Printable version)

Tender duck roasted to crisp perfection, enhanced with aromatic spices and savory notes.

# List of ingredients:

→ Duck

01 - 1 whole duck (approximately 4.4 lbs), cleaned and patted dry
02 - 1 tablespoon Chinese five-spice powder
03 - 2 teaspoons sea salt
04 - 1 teaspoon freshly ground black pepper

→ Aromatics

05 - 4 slices fresh ginger
06 - 4 spring onions, cut into large pieces
07 - 3 garlic cloves, smashed

→ Sauce (optional)

08 - 4 tablespoons hoisin sauce
09 - 2 tablespoons soy sauce (gluten-free if required)
10 - 1 tablespoon honey
11 - 1 teaspoon sesame oil

# Directions:

01 - Set the oven temperature to 350°F.
02 - Pat the duck skin thoroughly dry with paper towels and prick the skin evenly with a sharp fork, avoiding puncturing the meat.
03 - Rub the entire duck, including the cavity, with Chinese five-spice powder, sea salt, and black pepper.
04 - Fill the duck cavity with sliced ginger, spring onions, and smashed garlic cloves.
05 - Place the duck breast side up on a rack set inside a roasting pan.
06 - Roast the duck at 350°F for 1 hour, then carefully drain off excess fat from the pan.
07 - Increase oven temperature to 430°F and continue roasting for an additional 30 minutes, until the skin turns deep golden and crisp.
08 - To make the sauce, whisk together hoisin sauce, soy sauce, honey, and sesame oil in a small bowl.
09 - Let the duck rest for 10 minutes before carving. Serve with the sauce on the side if desired.

# Expert Advice:

01 -
  • This recipe transforms a whole duck into a crispy, golden masterpiece that feels like a celebration in every bite
  • The blend of aromatic spices and simple roasting technique quickly became my go-to for special dinners
02 -
  • Drying the duck uncovered in the fridge for 12–24 hours before roasting intensifies the skin crispiness unlike any other trick
  • Carefully pricking the skin without piercing the meat ensures the fat renders out slowly and evenly for perfect texture
03 -
  • Make sure the duck skin is as dry as possible before roasting for that unbeatable crunch
  • The high-temperature finish is what turns the skin from golden to perfectly crisp—don't skip this step

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