From our kitchen ยท Recipe
Five-Spice Roast Duck with Plum Glaze
Whole roast duck with crisp lacquered skin and a fragrant plum glaze.
- Prep
- 25 mins
- Cook
- 110 mins
- Serves
- 6
Whole roast duck with crisp lacquered skin and a fragrant plum glaze. Balanced for a dependable home-cooked result, with clear timing and serving guidance.
Ingredients
- 1 whole duck without head or feet
- 2 tsp Chinese five-spice
- 1 tbsp flaky salt
- 2 oranges, one halved and one cut into wedges
- 5 spring onions
- 4 star anise
- 150 g plum sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
Method
- Pat the duck completely dry, prick the fatty skin without piercing the meat, and refrigerate uncovered overnight.
- Rub the cavity with five-spice and salt, then fill with orange halves, spring onion and star anise.
- Roast on a rack at 180ยฐC, draining rendered fat occasionally, until nearly cooked.
- Whisk plum sauce, soy, vinegar and honey; brush over the duck and roast at 220ยฐC until glossy and crisp.
- Rest for 20 minutes, then carve and serve with roasted orange wedges and extra glaze.
