Slow-roasted five spice duck

  • 25 mins preparation
  • 3 hrs cooking
  • Serves 4
  • Print


Slow-roasted five spice duck
  • 1 fresh duck, rinsed, dried
  • 1 tablespoon five spice powder
  • 1 tablespoon caster sugar
  • 1 tablespoon salt
  • 1 orange, halved
  • 2 green onions
  • 4 garlic cloves, crushed
  • 3 whole star anlse
  • 2 ginger, sliced
  • 8 crepes, sliced cucumber, plum or hoisin sauce, to serve


Slow-roasted five spice duck
  • 1
    Preheat oven to 160°C. Place a wire rack or trivet in a large baking dish.
  • 2
    Rub duck skin with combined five spice, sugar and salt. Fill cavity with remaining ingredients. Seal cavity with a wooden skewer or tooth picks. Place duck, breast-side up, on rack.
  • 3
    Bake 3 hours, turning and pricking skin every 30 minutes, to render the excess fat.
  • 4
    Remove duck meat and skin from carcass. Thinly slice.
  • 5
    Roll up sliced duck meat, sliced cucumber and hoisin or plum sauce in homemade crepes, rice paper wraps or pre-made pancake wrappers.


Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300 millilitres milk and egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side.

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