Crisp-skinned duck with orange and five-spice

Fragrant with spices and sticky with orange juice, this crisp-skinned roasted whole duck makes a spectacular centrepiece for a special dinner.

  • 2 hrs cooking
  • Serves 4
  • Print


Crisp-skinned duck with orange and five-spice
  • 1.8 kilogram whole duck
  • 3 oranges, halved
  • 2 fresh bay leaves
  • 4 cinnamon sticks
  • 1 1/2 tablespoon salt
  • 3 teaspoon five-spice powder
  • 1 tablespoon olive oil


Crisp-skinned duck with orange and five-spice
  • 1
    Rinse duck under cold water; pat dry inside and out with absorbent paper. Place duck in shallow dish. Cut one orange half into quarters; push orange quarters, one bay leaf and one cinnamon stick into duck cavity. Tie legs together with kitchen string; tuck wing tips under duck.
  • 2
    Combine salt and five-spice in small bowl. Rub duck with oil, then half the salt mixture. Cover; refrigerate 3 hours.
  • 3
    Preheat oven to 200°C/400°F.
  • 4
    Place remaining bay leaf, cinnamon and orange halves cut-side down, on rack in large shallow baking dish; place duck, breast-side down, on top. Roast, uncovered, 1¾ hours, turning duck and oranges every 30 minutes. Serve duck with reserved salt mixture.

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