Chinese
Roast Duck
A whole roast duck lacquered with honey, five-spice, hoisin, soy, ginger, and garlic.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Honey and hoisin help the skin turn deeply burnished while five-spice, sesame, ginger, and garlic season the whole bird.
Watch it come together
Ingredients
- 1 whole duck (about 4–5 pounds)
- 2 tablespoons five-spice powder
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- Salt, to taste
Method
- 1
Preheat the oven to 350°F. Rinse the duck under cold water and pat it dry with paper towels.
- 2
Mix the five-spice powder, honey, soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, and a pinch of salt.
- 3
Place the duck in a roasting pan and rub the marinade all over it. For extra-crisp skin, air-dry the marinated duck in the refrigerator for several hours or overnight.
- 4
Roast for 2–2½ hours, basting every 30 minutes, until the skin is golden and crisp and the internal temperature reaches 165°F.
- 5
Rest for 10 minutes, carve, and serve with steamed rice, vegetables, plum sauce, or hoisin sauce.
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