Published via Ecency

Sharing a family favourite, Roast duck, I’ve found a way to cut down on the time without sacrificing the crispy skin and juicy, flavourful meat we all love. This recipe is quick and easy and brings together a mix of flavours that everyone in my household—both Western and Asian palates—can enjoy.

With just a few simple steps, you'll have a perfectly roasted duck on the table in about three hours, complete with a rich, savoury gravy to pair with steamed rice and veggies. It’s cosy, delicious, and perfect for sharing with the people you love.

Let’s get started!

Ingredients List 🦆

For the Duck:
1 whole duck (about 2–3 kg, cleaned and patted dry)
2 large oranges (for juice and zest)
1 tablespoon five-spice powder (add more if preferred)
1 tablespoon salt (adjust for inside the cavity)

For the Stuffing (Duck Cavity):
Orange pulp (reserved from juicing)
1 cinnamon sticks
Fresh thyme sprigs (or 1 teaspoon dried thyme)
A handful of sliced onions (reserved from the roasting tray)

For the Roasting Tray:
3 large carrots, sliced
3 large onions, sliced (set aside some for stuffing)
2 bay leaves
1 cinnamon sticks
Fresh thyme sprigs (or dried thyme)
Duck giblets (optional, for added flavor)

For the Gravy:
Roasted vegetables from the tray
Duck fat (drained from roasting)
4 cups hot water or more (adjust based on desired consistency), reduced to the desired amount.
Optional: 1–2 tablespoons flour (to make a roux, if needed)

To Serve
Steamed rice
Vegetables of your choice (e.g., steamed greens or roasted root vegetables)

Steps 🦆

Rinse the duck with freshly boiled hot water, ensuring every part is scalded. , This helps improve the texture of the final roast.

Let it drain, then pat it dry with paper towels.

Squeeze orange juice all over the duck and rub the pulp onto the skin while massaging the fat evenly. Orange tenderize the meat, adds flavour and enhances the crispiness.

Sprinkle spices and salt generously, massaging them all over the duck.

Add more spices and salt inside the cavity.

Fill the cavity with cinnamon sticks, orange pulp, and rind.

Let the duck rest for 30 minutes.

While the duck is resting, prepare the remaining ingredients.

Slice the carrots and onions and place them in the baking tray. Add the cinnamon sticks, thyme, giblets, and a couple of bay leaves.

Position the duck on an oven grate, breast side down, over the tray filled with vegetables. This allows the stuffing inside the cavity to infuse the breast meat with flavour as it roasts.

Make sure the bottom hole is covered, wrap around its own extra skin.

Wrap the bottom opening with its extra skin, ensuring it's sealed. Tuck the neck area in place using the wings.

Preheat the oven to gas mark 6 (about 400°F/200°C).
Roast the duck for 2 hours until the skin turns golden brown and crispy.

Flip the duck and roast the other side for an additional 30 minutes to crisp it evenly.

Allow the duck to rest before slicing to retain its juices.

Make the gravy 🦆

Transfer the roasted vegetables from the tray to a pan.

Cook them down to a glaze, letting the fat fry the mixture. Drain excess fat if necessary.

Add hot water and simmer until the vegetables soften.

Blend the mixture until smooth, then strain to remove any larger bits.

If the gravy is too thin, make a roux by cooking flour with duck fat, then slowly add the gravy while stirring continuously.

Rich and velvety gravy.

This roast duck is a flavour-packed delight. Its crispy skin is infused with five-spice's warm, aromatic blend, and tender meat is brightened by orange zest. Sweet, savoury, and perfectly spiced, it’s a fragrant twist on classic Chinese roast duck.