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Meat and Poultry

Roast Five-Spice Duck

  • Preparation Time: 10 minutes
  • Cooking Time: 1 hour 20 minutes – 1 hour 45 minutes
  • Yield 4 servings

Ingredients

  • 2 quarts water
  • 3/4 cup salt
  • 1 cup brown sugar
  • 1/4 cup onion, chopped
  • 1 orange, sliced 1/4-inch thick
  • 6 whole cloves
  • 5 cloves garlic, crushed
  • 1/8 cup soy sauce
  • 3 tablespoons five-spice powder
  • 3 cups cold water
  • 2-3 pounds fresh duck
  • 1/2 cup honey

Preparation

In a large stockpot, bring first 9 ingredients to a boil. Turn down to a simmer and cook for 30 minutes. Add 3 cups cold water and cool down. Once liquid is cool, add duck. Cover and marinate in the refrigerator for a minimum of 8 hours to overnight.

Preheat oven according to attached chart. Drain and truss the duck with butcher’s twine. Place on roasting rack inside of roasting pan. Cook until golden brown, and an instant-read thermometer reaches 175°F in the thigh. Occasionally remove fat from bottom of roasting pan with a turkey baster. During the last 10-15 minutes, baste the duck with honey. Let the duck rest for 10-15 minutes before carving.

 
Mode Rack Position Temp (°F) Time
  Pure Convection™   2   400   1 hour, 20 min
  Convection Bake™   2   400   1 hour, 20 min
  Standard Bake™   2   425   1 hour, 45 min

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