If you're looking to impress with minimal fuss, this Crispy Five-Spice Roast Duck is your ticket to culinary success. The combination of aromatic spices and a juicy, tender duck makes this dish a true standout for any occasion.
Duck: The star of the show, its rich, gamey flavor is complemented by the spices and citrus. Choose a fresh, whole duck for the best results.
Chinese five-spice powder: This blend typically includes star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, adding a complex, warm aroma.
Salt: Enhances the natural flavors of the duck and helps in achieving a crispy skin.
Sugar: Balances the spices and aids in caramelization.
Orange: Adds a citrusy freshness and juiciness to the dish.
Green onions and garlic: Infuse the duck with savory notes from within.
Soy sauce, hoisin sauce, and honey: Create a sweet and savory glaze that enhances the overall flavor profile.
This roast duck pairs beautifully with steamed rice or fluffy bao buns to soak up the flavors. For a fresh contrast, serve alongside a simple cucumber salad or steamed bok choy with garlic.
Start by preheating your oven to 375°F (190°C). This gives you time to prep the duck properly and ensures it's ready to roast once you're finished.
Next, pat the duck dry with some paper towels. This step is crucial for achieving that crispy skin we all love. Gently prick the skin all over with a fork without piercing the meat, allowing the fat to render out and the skin to crisp up.
Mix the Chinese five-spice powder, salt, and sugar in a small bowl. Rub this mixture all over the duck, inside and out, making sure it's evenly coated for maximum flavor.
Stuff the cavity of the duck with the quartered orange, green onions, and smashed garlic cloves. This will infuse the meat with a fragrant aroma as it roasts.
Place the duck breast side up on a rack in a roasting pan. Roasting on a rack ensures the duck cooks evenly and allows the fat to drip away. Pop it in the oven and roast for 1 hour.
While the duck is roasting, mix the soy sauce, hoisin sauce, and honey in a small bowl. After the first hour of roasting, brush this glaze over the duck generously. Continue roasting for another 45 minutes, basting every 15 minutes to build up a beautiful, sticky glaze.
Once done, let the duck rest for about 10 minutes before carving. This will help the juices redistribute, ensuring every slice is juicy and tender.
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