Chinese Roast Duck Recipe

super easy

Cooking a whole duck can seem a bit intimidating, and yes, it does take some effort and planning. However, the rewards of the uniquely flavored, tender meat wrapped in perfectly rendered fat and crispy browned skin certainly make it worth it. This Chinese Roast Duck Recipe features a variety of spices, and is spatchcocked to ensure you get the crispiest duck skin.

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Adjust Servings
1whole duck
¼cup shaoxing wine
1 ½tablespoon dark soy sauce
1tablepsoon light soy sauce
1 tablespoon rice vinegar
1tablespoon sugar
4 dried orange peels
3 cloves
2 star anise
1 bay leaf
10 peppercorns
2teaspoon salt



The day before, begin simmering mariande

In a small pot, add ¼ cup shaoxing wine, 1 ½ tb dark soy sauce, 1 tb light soy sauce, 1 tb rice vinegar, 1 tb sugar, 4 dried orange peels, 3 cloves, 2 star anise, 1 bay leaf, 10 peppercorns, 2 tsp salt
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Pour boiling water on duck to tighten the skin

Separately, boil enough water to pour on your duck. Hold the duck over the sink with one hand, and pour boiling water all around it.
Pat duck dry.
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Brush on marinade and put in fridge overnight

Using a pastry brush, brush on the marinade.
Put in fridge uncovered overnight for the skin to dry.
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The next day, preheat the oven to 350°

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Score the skin

Using a sharp knife, gently slice a criss-cross in the skin of the breast and legs, taking care not to puncture the meat.
Your goal is to slice through the shallow layer of fat so that it's easier for the fat to melt out and render.
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Cook for 25 minutes, rotate, and cook another 25 minutes

After 25 minutes, rotate the duck 180° for another 25 minutes, until the breast is about 135° for medium-rare.
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Roast the skin at 450°

Once duck breast reaches 135°, remove from the oven while the oven goes up to 450°.
Once preheated, roast until skin is crispy, approximately 10 minutes.
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