Crispy Duck Recipe

Prep and dry

Preheat oven to 425°F (220°C). Remove the duck from the refrigerator 30 minutes before cooking to come closer to room temperature. Pat the cavity and skin thoroughly dry with paper towels — moisture prevents crisping.

Season cavity and aromatics

Season the inside of the cavity with 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with smashed garlic, ginger slices, scallions, and orange quarters to aromatize the meat while roasting.

Score and season skin

Using a very sharp knife or a razor, lightly score the skin in a crosshatch pattern over the breast and legs, cutting only through the skin and fat (not into the meat). Rub the outside of the duck with the remaining 1 tablespoon kosher salt, the remaining 1/2 teaspoon black pepper, five-spice powder, and granulated sugar, evenly coating the skin. This encourages fat rendering and browning.

Truss and place on rack

Truss the legs with kitchen twine and tuck wing tips under. Place the duck breast-side up on a wire rack set inside a roasting pan or rimmed baking sheet to allow fat to drip away. Pour about 1/4 cup water into the pan to prevent drippings from burning.

Roast — high heat start

Roast the duck at 425°F (220°C) for 25 minutes to jump-start browning and fat rendering.

Reduce heat and continue roasting

Reduce oven temperature to 350°F (175°C) and roast for an additional 60–75 minutes (total roast time about 85–100 minutes) until an instant-read thermometer inserted into the thickest part of the thigh reads 165–170°F (74–77°C) and skin is deep golden. Every 25–30 minutes, carefully tilt the pan and spoon off excess fat into a heatproof container (reserve for other uses) so the skin crisps rather than stews.

Rest

Remove the duck from oven and transfer to a cutting board. Tent loosely with foil and rest 15 minutes. Resting lets juices redistribute and makes carving easier.

Prepare glaze

While the duck rests, combine honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Warm over low heat just until honey thins and ingredients meld, about 1–2 minutes—do not boil. Keep warm.

Pour boiling water over skin (optional extra-crisp step)

For an extra-crisp lacquered skin: after initial high-heat roast and before the 350°F stage, carefully pour 1 cup boiling water over the scored skin (stand back to avoid steam). The sudden hot water tightens the skin and helps render fat. Pat skin dry before returning to the oven. (This step is optional but recommended for very crispy results.)

Glaze and finish under broiler (optional)

If you want a shiny, slightly sticky finish, brush the warm glaze over the rested duck and place under a hot broiler for 2–4 minutes, watching closely so it doesn’t burn. Turn the duck as needed to glaze all exposed skin. Alternatively, serve glaze on the side for passing.

Carve

Carve the duck: remove legs and thighs first, then wings, then slice the breast meat against the grain into thin slices. Spoon any pan juices over the meat or serve with reserved glaze.

Arrange sliced duck on a platter with cucumber and cilantro. Serve with steamed jasmine rice and the remaining glaze or pan juices. Offer extra salt and pepper to taste at the table.