Aromatic Roast Duck Recipe

Prepare the duck

Remove duck from packaging and discard giblets. Pat the duck thoroughly dry with paper towels, inside and out. Trim excess fat from the neck and cavity opening. Prick the skin all over with the tip of a sharp paring knife or a skewer—pierce only the skin and fat, not the meat, spacing holes about 1/2 inch (1.25 cm) apart; this helps render fat and crisps the skin.

Season inside cavity with 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with ginger slices, smashed garlic, halved scallions, star anise, and quartered orange. Tie the legs together with kitchen twine and tuck wing tips under the body.

Whisk together soy sauce, Shaoxing wine, honey, remaining 1 tablespoon kosher salt, remaining 1/2 teaspoon black pepper, and five-spice powder in a small bowl. Reserve 2 tablespoons of this mixture for basting/glaze (set aside in refrigerator). Rub the rest of the marinade all over the outside of the duck and a little under the skin where you can reach (use fingers gently to separate skin from meat around the breasts).

Place the duck on a rack in a shallow dish, breast side up. Cover loosely and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate and skin to dry slightly. If refrigerating overnight, uncover for the last 30–60 minutes to further dry the skin.

While the duck rests, combine hoisin sauce, 1 tablespoon honey, rice vinegar, and sesame oil in a small bowl. Stir until smooth and refrigerate until needed. This is the finishing glaze reserved separately from the marinade.

Preheat oven to 425°F (220°C). Position a rack in the lower third of the oven. Place a roasting pan or rimmed baking sheet on that rack (this pan will catch drippings).

Set the duck on a rack in a roasting pan breast side up. Pour 1 cup water into the bottom of the pan to prevent fat smoke and to collect drippings. Optionally, rub the skin lightly with 1 teaspoon vegetable oil to encourage even browning.

Roast the duck at 425°F (220°C) for 15 minutes to jump-start skin rendering and browning. After 15 minutes, reduce oven temperature to 350°F (175°C) and continue roasting.

Roast for an additional 60–80 minutes (total roasting time about 75–95 minutes depending on bird size). Every 20 minutes after the temperature reduction, open the oven quickly and baste the duck using a spoon to drizzle accumulated fat over the skin (this helps crisp and brown). After the first 40 minutes at 350°F, brush the reserved 2 tablespoons of marinade over the duck to build flavor (do not use the hoisin glaze yet). Continue roasting until the thickest part of the thigh registers 165–170°F (74–77°C) on an instant-read thermometer and the skin is deep golden and crisp.

During the last 10 minutes of cooking, brush the hoisin-honey glaze in two light coats, allowing 3–4 minutes between coats for the glaze to set and caramelize; watch closely to avoid burning.

When done, remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes; internal temperature will rise a few degrees during resting. Meanwhile, skim excess fat from the roasting pan and reserve drippings for sauce or roasting vegetables.

Carve the duck: remove legs and thighs, then slice breast meat against the grain. Arrange on a platter and garnish with chopped cilantro or sliced scallions. Serve with reserved pan juices or a simple plum or hoisin dipping sauce if desired.

Store leftover cooked duck in an airtight container in the refrigerator for up to 3 days. Use reserved fat for roasting potatoes or vegetables.