Slow-roasted 5-spice Duck

Slow-roasted 5-spice Duck

Slow-roasted 5-spice Duck INGREDIENT Slow-roasted 5-spice Duck European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 x 1.8kg (4 lb) whole duck, patted dry inside and out 

2 slices ginger 

3 star anise 

2 spring onions (scallions) 

4 whole garlic cloves, lightly crushed 

1 tbsp 5-spice powder (try my homemade recipe here) 

1 tbsp sea salt 

 

To serve: 

steamed bao buns or Chinese pancakes 

sliced cucumber 

hoisin sauce 

finely sliced spring onion (scallions) 

Instructions

STEP 1

Preheat the oven to 150 °C /300 °F. 

 

 STEP 2

Stuff the ginger, star anise, spring onions and garlic into the cavity of the duck. Use your knife to score the whole breast area of the duck in a diamond pattern. 

 

 STEP 3

Mix the 5-spice and salt together in a small bowl. Rub the salt mixture all over the duck. 

 

 STEP 4

Create a ‘trivet’ by scrunching up 3 lengths of aluminum foil. Place these into the base of a roasting tin. Place the duck on top. Roast for 3 ½ hours or until the skin dark and crispy and the duck meat is fork tender. 

 

 STEP 5

Serve whole at the table so that everyone can tear off pieces of duck to eat with their bao or pancakes along with the cucumber, hoisin and spring onion. 

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