Traditional Crispy Roast Duck

🕒 Prep: 20 min
🔥 Cook: 3 hours
🍽 Serves: 4
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Crispy Roast Duck is a timeless classic that stands out with its perfectly seasoned, crispy skin and tender meat. This recipe brings a touch of Chinese culinary tradition into your kitchen, making it a delightful centerpiece for any special occasion or family dinner.

Ingredients for Traditional Crispy Roast Duck

The star of this dish is the duck, which provides a rich, savory base. Using kosher salt and black pepper helps enhance the natural flavors of the duck. The Chinese five-spice powder adds a warm, aromatic depth that pairs beautifully with the duck's natural taste. The honey gives the skin a caramelized glaze, while soy sauce contributes a savory umami kick. Aromatics like garlic, ginger, and green onions infuse the duck with a subtle, fragrant aroma. A touch of vegetable oil helps the glaze adhere to the skin, ensuring a crispy finish.

Tips & Tricks

  • Piercing the skin without touching the meat prevents dryness and promotes crispiness.
  • Resting the duck after roasting is essential for juicy, tender meat.
  • Use a rack in the roasting pan to ensure even cooking and prevent the duck from sitting in its fat.

Serving Suggestions

This crispy roast duck pairs beautifully with steamed jasmine rice or fluffy mashed potatoes. Add a side of sautéed greens, such as bok choy or spinach, to balance the richness of the duck. A light, citrusy salad also complements the savory flavors and cuts through the richness.

Frequently Asked Questions

Can I prepare the duck in advance?
Yes, you can season the duck and let it rest in the refrigerator for up to 24 hours before roasting.
How do I know when the duck is fully cooked?
The internal temperature should reach 165°F (74°C) at the thickest part of the meat.
Can I use a different glaze?
Absolutely! Feel free to experiment with other glazes, like orange marmalade or hoisin sauce, for different flavor profiles.

Traditional Crispy Roast Duck Recipe Walkthrough

First, preheat your oven to 325°F (163°C). This moderate temperature allows the duck to cook slowly, rendering out fat while keeping the meat moist. Clean the duck thoroughly. It's important to remove any excess fat from the cavity and pat the duck dry with paper towels — dryness is key to achieving crispy skin.

In a small bowl, mix together kosher salt, black pepper, and Chinese five-spice powder. Rub this aromatic blend both inside the cavity and all over the skin. This seasoning forms the base of the duck's flavor profile. Next, stuff the cavity with crushed garlic, sliced ginger, and chopped green onions to infuse the meat with subtle, aromatic flavors.

Use a sharp skewer to pierce the skin all over, being careful not to pierce the meat itself. This step allows the fat to escape during roasting, resulting in a crispy exterior. Place the duck breast-side up on a rack in a roasting pan, which allows air to circulate and fat to drip away.

Roast the duck for 2 hours in your preheated oven. While it's roasting, prepare the glaze by mixing honey, soy sauce, and vegetable oil in a small bowl. This glaze will give your duck a glossy, caramelized finish.

After the initial 2 hours, increase the oven temperature to 425°F (218°C). Brush the duck generously with the honey-soy glaze and return it to the oven. Roast for an additional 30-40 minutes until the skin is crispy and a deep golden brown. Let the duck rest for 15 minutes before carving; this allows the juices to redistribute, ensuring moist, flavorful meat.

Why You'll Love This Recipe

  • Achieve restaurant-quality crispy skin with ease.
  • Aromatic spices create a rich, flavorful experience.
  • Simple steps with a stunning result — perfect for impressing guests.

Ingredients

1 whole duck (5-6 lbs)
2 tsp kosher salt
1 tsp black pepper
1 tbsp Chinese five-spice powder
3 tbsp honey
2 tbsp soy sauce
3 cloves garlic, crushed
1 inch ginger, sliced
2 green onions, chopped
1 tbsp vegetable oil

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. Clean the duck thoroughly, removing any excess fat and pat it dry with paper towels.
3. In a small bowl, mix the kosher salt, black pepper, and Chinese five-spice powder.
4. Rub the spice mixture inside the cavity and on the skin of the duck.
5. Stuff the cavity with crushed garlic, sliced ginger, and chopped green onions.
6. Pierce the skin of the duck all over with a sharp skewer, being careful not to pierce the meat.
7. Place the duck on a rack in a roasting pan, breast-side up.
8. Roast the duck in the preheated oven for 2 hours.
9. Meanwhile, prepare the glaze by mixing honey, soy sauce, and vegetable oil in a small bowl.
10. After 2 hours, increase the oven temperature to 425°F (218°C).
11. Brush the duck with the glaze and roast for an additional 30-40 minutes until the skin is crispy and dark golden brown.
12. Let the duck rest for 15 minutes before carving.

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