Chinese Roast Duck


My favorite poultry is whole duck and I really love eating geese wings, cooked the Chinese way. I bought a 4.4-pound duck the other night and today I finally had the time to cook it.
dscn1673[100% organic]


  • Whole duck (sans organs), neck and head optional (I save those for making soup)
  • 3 TBS five-spice powder
  • 2 TBS sugar
  • 1 TBS salt
  • 1 TBS rice vinegar
  • 1 TBS honey


  1. Clean duck, wash the insides and remove all organs and other bloody parts
  2. Place duck in boiling water and cook for 5-6 minutes
  3. Remove duck from hot water and rinse with cold water, pat dry with paper towels
  4. Rub the five spice powder, sugar, and salt all over the duck
  5. Let the duck stand for 3-5 hours in a shallow bowl
  6. Mix the vinegar and honey then brush the duck with it
  7. Wrap the legs, wings (and neck & head) with foil
  8. Stab the duck with a fork (toothpick or skewer) all over the duck
  9. Roast the duck in a rack, breast side up first
    50 minutes on 350ºF
    30 minutes on 350ºF
    20 minutes on 375ºF
    20 minutes on 400ºF
    10 minutes on 420ºF
    With each time interval, remove the duck from the oven: turn, flip duck, stab the duck again, and then drain the fat from the pan
  10. Wait 5-10 minutes to let it cool



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