Easy Roast Whole Duck recipe with Chinese Five Spice -

Easy Whole Roast Duck with Chinese Five Spice

This simple duck recipe is flavorful and a wonderful way to change up the entree for a special meal. 

Course Main Course
Cuisine American
Keyword whole roast duck
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 4 Serves 3-4
Calories 98 kcal
Author Toni Dash


  • 1 5- pound Duck , completely thawed if frozen
  • 2 teaspoons Kosher Salt
  • 1 teaspoon freshly ground Black Pepper
  • 1 teaspoon Chinese Five Spice
  • 1 Orange or Tangelo cut into 6 wedges
  • 4 medium fresh Rosemary sprigs , but into 2-inch lengths (roughly)
  • 2 large Shallots , cut into large pieces


  1. Preheat the oven to 375 degrees F. Equip a 13 by 9-inch roasting pan with a roasting rack. Combine the salt, pepper and Chinese five spice in a small bowl; mix together.
  2. Remove the neck and organs and rinse the duck inside and out and pat is dry with paper towels. 

  3. Trim any excess fat at the neck and cavity*. If the tail is still present, remove it by cutting it at the joint next to the duck body.

  4. With a sharp paring knife or a bamboo skewer, pierce the skin of the duck avoiding the meat, in 1-inch spacing. This allows the rendered fat to more easily drain. 

  5. Rub the salt-pepper-spice mixture into the duck outside and inside the cavity. Fill the cavity with the orange, shallot and rosemary.

  6. Place the duck breast down on the rack and insert into the heated oven for 30 minutes.

  7. Pour off rendered fat or using a bulb baster, remove as much as possible from the pan (this will help keep the smoke levels down during cooking), or remove duck and pour it out of the pan.

  8. Turn the duck over to be breast side up and cook an additional 90 minutes. The skin should be a deep brownish-gold and when the drumstick is pieced the juices should run clear.

  9. Remove from the oven, tent with foil and allow the duck to rest for 10 minutes before serving.

Recipe Notes

*Note: This is purely for aesthetics but I trim the skin at the neck leaving a small flap to fold over the exposed bone and secure it with a toothpick to the duck skin on the other side. I do the same with the skin around the cavity (refer to photos); trimming the skin, folding the skin over the cavity and use a toothpick to secure the skin flaps to each other.

Nutrition Facts
Easy Whole Roast Duck with Chinese Five Spice
Amount Per Serving
Calories 98 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 43mg14%
Sodium 1196mg50%
Potassium 266mg8%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 12g24%
Vitamin A 105IU2%
Vitamin C 22.1mg27%
Calcium 24mg2%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.