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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Slow-roasted 5-spice Duck

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Crispy skin roast duck is super tasty… and seriously impressive when you’re entertaining at home! With my step-by-step guide, it’s a lot easier than you might think. Serve with fluffy bao buns or pancakes, plus fresh cucumber and spring onions for some crunch and freshness.

WATCH THIS RECIPE

SLOW-ROASTED 5-SPICE DUCK

PREP TIME

5 minutes
COOK TIME

3 hours 40 minutes
SERVES

4
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) 

Steps

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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