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Easy Roast Whole Duck recipe with Chinese Five Spice - BoulderLocavore.com

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
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 4 Serves 3-4
Calories 98kcal
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


  • 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.
  • Remove the neck and organs and rinse the duck inside and out and pat is dry with paper towels. 
  • 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.
  • 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. 
  • Rub the salt-pepper-spice mixture into the duck outside and inside the cavity. Fill the cavity with the orange, shallot and rosemary.
  • Place the duck breast down on the rack and insert into the heated oven for 30 minutes.
  • 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.
  • 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.
  • Remove from the oven, tent with foil and allow the duck to rest for 10 minutes before serving.


*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.


Calories: 98kcal | Carbohydrates: 6g | Protein: 12g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 43mg | Sodium: 1196mg | Potassium: 266mg | Fiber: 1g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 22.1mg | Calcium: 24mg | Iron: 3.1mg