Aromatic Crispy Duck Recipe

Prepare the duck

Remove giblets from the duck cavity and reserve if desired. Pat the duck thoroughly dry inside and out with paper towels. Trim excess skin and any loose fat. Using a fork or skewer, prick the skin all over (especially the fattier areas) without piercing the meat — this helps render fat and crisp the skin.

Season cavity

Rub 1 tablespoon of sea salt and 1 teaspoon of five-spice powder inside the cavity. Insert the smashed ginger, halved spring onions, star anise and cinnamon stick into the cavity to aromatize during cooking.

Marinate exterior

Whisk together the remaining 1 tablespoon sea salt, 1 teaspoon five-spice powder, ground white pepper, light soy sauce and Shaoxing wine. Brush or rub this mixture over the outside of the duck. Let rest uncovered in the refrigerator for at least 4 hours or preferably overnight — this dries the skin for crisping.

Prepare glaze

In a small saucepan, combine the honey, rice vinegar and maltose (or additional honey). Warm gently until liquefied and combined; add 2 teaspoons boiling water if needed to loosen. Set aside.

Blanch the skin (optional but recommended for very crispy skin)

Bring 500 ml boiling water to a boil in a kettle. Place the dried, marinated duck on a rack in a large heatproof bowl or over the sink. Carefully ladle the boiling water over the duck, holding the duck so the water pours evenly over the skin — this tightens the skin and helps crisping. Pat the duck dry immediately with paper towels and let cool for 10 minutes.

Air-dry again

Place the duck on a wire rack set over a tray and return to the refrigerator, uncovered, for 2–6 hours (or up to overnight) to dry the skin further. This step yields the best crisp skin.

Roast the duck

Preheat the oven to 220°C (425°F). Brush the duck all over with 1 tablespoon neutral oil. Place the duck breast-side up on a rack in a roasting pan. Roast at 220°C (425°F) for 20 minutes to jump-start browning. Reduce heat to 180°C (350°F) and roast a further 45–60 minutes, basting once at 30 minutes with pan juices, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 74°C (165°F). If the skin is browning too quickly, tent loosely with foil.

Glaze and finish

In the final 10 minutes of roasting, brush the duck with the honey-maltose glaze once or twice, then return to the oven to set the glaze and enhance shininess and color. Remove the duck from the oven and rest on a cutting board for 15 minutes before carving. Reserve pan fat for another use if desired.

If using store-bought pancakes, warm them according to package directions: wrap in a damp towel and microwave for 20–30 seconds or steam for 2–3 minutes until pliable. Stir hoisin sauce together with 1 teaspoon sesame oil; transfer to a small serving bowl for guests to spread on pancakes.

Combine the julienned cucumber, julienned spring onions and chopped cilantro in a bowl. Season with 1/2 tsp salt, 1/2 tsp sugar and 1 tablespoon rice vinegar; toss to combine. Adjust seasoning to taste. This bright salad provides crunch and acidity to balance the rich duck.

When the duck has rested, carve thin slices of skin and meat: remove wings, then separate breasts and legs. For pancake service, slice the breast and skin crosswise into thin ribbons; shred leg meat if preferred.

To serve: place warm pancakes, hoisin dipping sauce, salad, cucumber/scallion garnish and carved duck on the table. Build pancakes by spreading a thin layer of hoisin on a pancake, adding a few slices of duck (skin-on for best contrast), a handful of salad/julienned cucumber and scallion, and a sprinkle of cilantro and toasted sesame seeds or a dash of chili oil if desired.

Leftover duck: store cooled leftover duck in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (150°C / 300°F) until warmed through to preserve crispness. Reserved pan fat can be used for roasting potatoes.