Crispy Roast Duck
Savor the irresistible allure of this Crispy Roast Duck, where tender, juicy meat meets perfectly caramelized, crispy skin. Infused with fragrant five-spice powder, aromatic ginger, and a hint of vibrant orange zest, this recipe is a true feast for the senses. The honey-soy glaze adds a harmonious balance of sweetness and umami, while the unique technique of pouring boiling water over the duck ensures the skin tightens and blisters for optimal crispiness. With every bite offering deep flavors and luxurious textures, this show-stopping dish is perfect for special occasions or elevated dinners. Serve it fresh from the oven, garnished with scallions, for a stunning centerpiece that pairs beautifully with steamed rice or roasted vegetables.
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Recipe Information
Ingredients
- 2 kilograms whole duck
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon five-spice powder
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 cup orange juice
- 1 zest of an orange
- 4 stalks scallions
- 1 inch, sliced ginger
- 4 cups boiling water
Instructions
Preheat your oven to 375°F (190°C).
Remove the duck from any packaging, rinse under cold water, and pat dry with paper towels.
Trim any excess skin and fat from around the neck and cavity of the duck.
In a small bowl, mix the kosher salt, black pepper, and five-spice powder. Rub the mixture all over the duck, inside and out.
Pierce the skin of the duck all over with a sharp fork or needle, being careful not to pierce the meat. This will help render out the fat.
Place the duck breast side up on a rack in a roasting pan. Tuck the wings under the body and tie the legs together with kitchen string if desired.
Stuff the cavity with half of the orange zest, two scallions, and the sliced ginger.
Pour the boiling water over the duck, ensuring the skin begins to tighten and blister. Discard the water from the pan.
Roast the duck in the preheated oven for 1 hour.
While the duck is roasting, prepare the glaze by mixing the honey, soy sauce, orange juice, and remaining orange zest in a small bowl.
After 1 hour, remove the duck from the oven and drain any fat collected in the pan.
Brush the duck with a generous layer of the prepared glaze.
Return the duck to the oven and increase the heat to 425°F (220°C). Roast for an additional 30-45 minutes, basting with the glaze every 15 minutes, until the skin is deep golden and crispy.
Check the internal temperature of the duck at the thickest part of the thigh; it should read 165°F (74°C).
Once cooked, remove the duck from the oven and let it rest for about 15 minutes before carving.
Serve the crispy duck with the remaining scallions for garnish.
Nutrition Facts
Calories |
8034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 697.8 g | 895% | |
| Saturated Fat | 219.8 g | 1099% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2268 mg | 756% | |
| Sodium | 18730 mg | 814% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.8 g | ||
| Protein | 435.1 g | 870% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 3882 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
