Five-Spice Roast Duck

Five-Spice Roast Duck

Serves 6 to 8

Here’s a super-flavorful and wonderfully aromatic preparation for whole duck. If you have leftover meat, try slicing it thin and wrapping it in tortillas with cucumber and hoisin sauce for easy Peking-style duck wraps.

Ingredients: 
  • 1 (5-pound) duck, giblets removed and reserved for another use
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons five-spice powder
  • Pinch crushed red chile flakes
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 bunches green onions
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Method: 

Preheat the oven to 375°F. Line a roasting pan with foil and place a rack large enough to hold the duck on top. Pat duck dry inside and out. Loosen skin over breast and thighs of duck with your fingers. 
 
Whisk together soy sauce, honey, five-spice powder and chile flakes. Rub or brush mixture over and under duck skin and in cavity. Sprinkle skin with salt and pepper. Place green onions on the rack in the roasting pan and place duck breast-side down over green onions. Roast until skin is deeply browned on top, about 35 minutes. With large tongs, turn duck breast-side up and continue to roast until skin is deeply browned on breast and a thermometer inserted into the thickest part of the thigh (not touching bone) reads 160°F, about 30 minutes more.
 
Transfer duck to a platter and let rest 15 minutes, then carve into 4 servings. Slice green onions into 1-inch sections and serve with duck.

Nutritional Info: 
Per Serving:750 calories (640 from fat), 71g total fat, 24g saturated fat, 140mg cholesterol, 660mg sodium, 4g carbohydrate (4g dietary fiber, 4g sugar), 21g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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