Five Spice Roasted Duck with Orange Glaze

A show-stopping centerpiece for your Christmas Day feast! A whole duck, infused with aromatic five-spice powder and coated in a tangy-sweet orange glaze, delivering a crispy skin and succulent meat.

Prep Time

30 minutes

Total Time

3 hours

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.44/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

British

Cooking Style:

Roasting

Dietary:

Gluten-Free•Dairy-Free

Ingredients

Servings

5lbWhole Duck(Thawed completely, giblets removed and reserved for stock (optional))

£18.00

2tbspFive Spice Powder

£0.60

2tspSalt(Or to taste)

£0.02

1tspBlack Pepper(Freshly ground)

£0.05

1cupOrange Juice(Freshly squeezed)

£0.75

2tbspOrange Zest(From about 2 oranges)

£0.10

0.3cupHoney

£0.60

2tbspSoy Sauce(Low sodium preferred; Tamari for Gluten-Free)

£0.15

1tbspRice Vinegar

£0.10

1tbspGinger(Grated)

£0.15

2clovesGarlic(Minced)

£0.10

Total Cost

£20.62

£3.44 per serving

Instructions

1.
Preheat your oven to 325°F (160°C). Place a roasting rack inside a roasting pan.
2.
Pat the duck dry inside and out with paper towels. This is crucial for crispy skin.
3.
In a small bowl, combine the five-spice powder, salt, and pepper. Rub the mixture all over the duck, inside and out.
4.
Place the duck on the roasting rack in the pan. Prick the skin all over with a fork or skewer, being careful not to pierce the meat. This allows fat to render during cooking.
5.
Roast the duck for 2 hours, basting it with the rendered fat from the pan every 30 minutes. Remove excess fat from the pan during basting.
6.
While the duck is roasting, prepare the orange glaze: In a small saucepan, combine the orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, and garlic.
7.
Bring the glaze to a simmer over medium heat and cook for 10-15 minutes, or until it has reduced slightly and thickened to a syrupy consistency.
8.
After the duck has roasted for 2 hours, increase the oven temperature to 425°F (220°C).
9.
Brush the duck generously with the orange glaze. Return the duck to the oven and roast for another 30 minutes, basting with the glaze every 10 minutes, until the skin is deeply golden brown and crispy.
10.
Let the duck rest for 15-20 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful duck.

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My Notes

Nutrition Information

Nutrition per serving (280g)

650 kcal / 2720 kJ

Carbs

15g

6% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

12 g

13% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For extra crispy skin, you can blanch the duck in boiling water for a few minutes before roasting. Pat it completely dry afterwards.

Score the duck skin in a diamond pattern before applying the five-spice rub to further aid in fat rendering and crisping.

If the duck skin starts to brown too quickly, tent it loosely with aluminum foil.

Serve with steamed rice, stir-fried vegetables, or your favorite Chinese side dishes.

Don't discard the duck fat! It can be used for roasting potatoes or other vegetables for incredible flavor.

Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone, to ensure the duck is cooked to a safe internal temperature of 165°F (74°C).

Cooking Equipment

Oven

Roasting pan with rack

Small saucepan

Pastry brush

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy skin, you can blanch the duck in boiling water for a few minutes before roasting. Pat it completely dry afterwards.

Score the duck skin in a diamond pattern before applying the five-spice rub to further aid in fat rendering and crisping.

If the duck skin starts to brown too quickly, tent it loosely with aluminum foil.

Serve with steamed rice, stir-fried vegetables, or your favorite Chinese side dishes.

Don't discard the duck fat! It can be used for roasting potatoes or other vegetables for incredible flavor.

Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone, to ensure the duck is cooked to a safe internal temperature of 165°F (74°C).

Five Spice Roasted Duck with Orange Glaze

Ingredients

Instructions