Signature Crispy Roasted Duck Recipe

Prepare and dry the duck

Remove the duck from packaging, discard giblets, and pat the skin and cavity very dry with paper towels. Trim excess fat from the neck and cavity openings. Prick the skin all over with a small skewer or fork, being careful not to pierce the meat—make holes in the fatty layer to allow fat to render and skin to crisp (about 80–100 small pricks).

Season cavity and marinade

Rub 1 tablespoon kosher salt inside the cavity and add scallions and quartered orange. In a small bowl combine remaining 1 tablespoon kosher salt, sugar, five-spice powder, black pepper, smashed garlic, sliced ginger, soy sauce and Shaoxing wine. Rub this mixture lightly over the breast and legs (not directly into the holes), working under wings where possible. Place the duck on a rack, breast-side up, on a baking sheet and refrigerate uncovered for at least 4 hours or ideally overnight to dry the skin for better crisping.

Bring to room temperature

Remove the duck from refrigerator 30–45 minutes before roasting to come closer to room temperature for even cooking.

Scald the skin

Shortly before roasting, carefully pour boiling water over the duck skin (from about 8–10 inches/20–25 cm) to tighten and further dry the skin. Pour slowly and evenly so water flows over the whole bird. Pat the skin dry immediately and place the duck back on the rack.

Prepare glaze

In a small saucepan or heatproof bowl combine maltose (or corn syrup), honey, rice vinegar and sesame oil. Warm very gently until fluid and combined (do not boil) and set aside. This glaze will be used halfway and at the end of roasting to seal the skin and add shine.

Initial roast to render fat

Preheat oven to 375°F (190°C). Place a shallow roasting pan on the middle rack and set a rack in the pan. Scatter carrots and onions in the bottom if using and add 1 cup water to the pan to catch drippings and reduce smoke. Put the duck breast-side up on the rack. Roast for 60 minutes, allowing fat to render; every 20 minutes spoon off excess fat from the pan into a heatproof container (reserve duck fat for other uses).

Glaze and increase heat

After the first 60 minutes, brush the entire duck lightly with half of the prepared glaze (avoid pooling). Increase oven temperature to 425°F (220°C) and roast for an additional 20–30 minutes, rotating the pan at 10 minutes, until the skin is deep golden-brown and very crisp. If needed, broil for the last 2–3 minutes—watch closely to prevent burning.

Final glaze and rest

Remove duck from oven and brush with remaining glaze. Tent lightly with foil and let rest for 15–20 minutes to allow juices to redistribute and the skin to set crisp. While resting, skim fat from the roasting pan if you want to make a quick jus: pour pan juices into a small saucepan, simmer briefly and adjust seasoning.

Transfer duck to a carving board. Using a sharp knife, remove the legs at the joint, then slice the breast meat crosswise into 1/4–1/2 inch slices. Serve on a warmed platter, garnish with trimmed scallion tips and orange wedges. Offer reserved pan juices or a light plum/hoisin sauce alongside. Yield: serves 4–6.