Crispy Duck Flavorful Dish (Printable Format)
A tender and flavorful duck with crispy skin seasoned with five-spice and honey-soy glaze.
# What You Need:
→ Duck
01 - 1 whole duck (approximately 4.4 lb), cleaned and patted dry
02 - 1 tablespoon Chinese five-spice powder
03 - 2 teaspoons sea salt
04 - 1 teaspoon ground black pepper
→ Aromatics & Flavor
05 - 3 garlic cloves, crushed
06 - 1 inch fresh ginger, sliced
07 - 3 scallions, cut into large pieces
08 - 2 tablespoons soy sauce (gluten-free if needed)
09 - 1 tablespoon honey
10 - 1 tablespoon rice vinegar
→ For Serving
11 - 16 Mandarin pancakes or steamed buns (optional)
12 - ½ cucumber, julienned
13 - 4 scallions, julienned
14 - Hoisin sauce or plum sauce (gluten-free if needed)
# How-To Steps:
01 - Set the oven to 320°F.
02 - Remove excess fat from inside the duck cavity and pat the skin dry with paper towels.
03 - Combine five-spice powder, sea salt, and black pepper, then rub evenly over the entire duck, including inside the cavity.
04 - Fill the duck cavity with crushed garlic, sliced ginger, and scallion pieces.
05 - Place the duck breast-side up on a wire rack set in a roasting pan and roast for 1 hour.
06 - Mix soy sauce, honey, and rice vinegar in a small bowl.
07 - Raise the oven temperature to 430°F. Brush the duck with the honey-soy mixture.
08 - Return the duck to the oven and roast for an additional 20 to 30 minutes, brushing once halfway through, until the skin turns deep golden and crisp.
09 - Remove the duck from the oven and let it rest for 10 minutes before slicing.
10 - Present sliced duck with Mandarin pancakes or steamed buns, julienned cucumber, scallions, and hoisin or plum sauce.
# Expert Suggestions:
01 -
- The skin becomes shattering-crisp while the meat stays impossibly tender and juicy underneath.
- It feels fancy enough for guests but the technique is surprisingly forgiving once you understand the two-temperature roast.
- The five-spice filling infuses every bite with warmth and complexity that makes people ask for the secret.
02 -
- Pricking the skin all over with a fork before roasting (without hitting the flesh) releases hidden pockets of fat and transforms good crispy into unforgettable crispy—I learned this the hard way after my second attempt.
- The two-temperature roast is the real secret: low heat renders the fat, high heat crisps the skin, and you can't rush either step.
03 -
- Save those pan drippings—they're liquid gold for making a sauce or drizzling over steamed rice the next day.
- If you want to marinate overnight, apply the five-spice rub in the evening and refrigerate uncovered so the skin dries further, which amplifies crispiness.