Aromatic Roast Duck Recipe

Prepare the duck

Remove the duck from the refrigerator at least 30 minutes before cooking to come closer to room temperature. Pat the duck very dry inside and out with paper towels. Trim any excess skin, and prick the skin all over with a fork or skewer, especially on the fatty areas of the breast and thighs, taking care not to pierce the meat. This helps render fat and crisp the skin.

Season the cavity: sprinkle 1 tbs kosher salt and 1/2 tsp black pepper inside the cavity. Stuff the cavity with the sliced ginger, smashed garlic, halved scallions, and quartered orange.

Make the marinade: in a small bowl, whisk together 3 tbs soy sauce, 2 tbs Shaoxing wine, 1 tbs honey, 1 tbs five-spice powder (reserve the remaining 1 tbs for later rubbing), and the remaining 1/2 tbs kosher salt and 1/2 tsp black pepper until honey dissolves.

Rub the exterior: loosen the skin at the neck and breast carefully with your fingers and rub a portion of the marinade between the skin and the meat where possible. Rub the remaining marinade all over the outside of the duck. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Marinate: place the duck on a rack in a roasting pan or in a covered container and refrigerate, uncovered if possible, for at least 4 hours or up to overnight. Uncovering helps dry the skin for crisping.

Preheat and prepare: when ready to roast, preheat the oven to 425°F (220°C). Remove the duck from the refrigerator and let it sit for 20–30 minutes. Place the duck breast-side up on a roasting rack set in a pan to catch drippings.

Initial roast: roast at 425°F (220°C) for 20 minutes to begin crisping the skin and rendering fat.

Lower heat and continue roasting: reduce oven temperature to 350°F (175°C). While the oven is lowering, prepare the basting liquid: in a small saucepan combine 1 cup stock, 2 tbs hoisin, 1 tbs rice vinegar, 1 tbs honey, and 1 tsp sesame oil. Warm gently until honey and hoisin blend and the mixture is just simmering; keep warm.

Roast and baste: continue roasting the duck at 350°F (175°C). Every 20 minutes, baste the duck with pan juices and the warmed basting sauce, using a spoon to pour over the breast and legs. Roast until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165–170°F (74–77°C). For a 4–5 lb duck this typically takes an additional 60–80 minutes (total roast time 1 hr 20–1 hr 40 after the initial high-heat burst), but start checking after 50 minutes at the lower temperature.

Manage fat: periodically spoon off excess fat from the roasting pan into a heatproof container (duck fat can be saved for roasting potatoes). Removing excess fat prevents smoking and allows the skin to crisp more effectively.

Final glaze: in the last 10 minutes of roasting, brush the duck all over with the reserved 1 tbs honey (you may thin it with 1 tsp warm water if thick) and roast until the skin is deep golden and glossy. If needed for extra color, move oven to broil for 1–2 minutes watching carefully to avoid burning.

Rest: remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes before carving to allow juices to redistribute.

Carve and serve: carve the duck into breasts, legs, and wings. Spoon a little of the strained pan juices or the warmed basting sauce over slices. Garnish with fresh cilantro leaves, sliced scallions, and orange wedges. Serve immediately.

Make-ahead & storage: cooked duck keeps refrigerated in an airtight container for up to 3 days. Reheat gently in a 325°F (160°C) oven until warmed through, or crisp skin in a skillet over medium heat.