Five-Spice Roast Duck over Fragrant Rice
Succulent slices of lacquered roast duck with mahogany skin arranged over a mound of steaming jasmine rice, drenched in a luscious five-spice gravy. This Chinatown-meets-Bangkok classic brings together Chinese roasting techniques with Thai bold seasoning, finished with a punchy side of chili-vinegar sauce that cuts through the rich, unctuous duck.
Ingredients
- 1 whole duck (about 4-5 lbs), patted dry
- 2 tablespoons five-spice powder
- 1 tablespoon salt
- 2 tablespoons dark soy sauce
+ 12 more ingredients
Instructions
Rub the duck inside and out with five-spice powder and salt. Place the star anise and cinnamon sticks inside the cavity. Let the duck sit uncovered in the refrigerator for at least 2 hours (or overnight) to dry the skin.
Preheat the oven to 350F. Mix the dark soy sauce and honey together for the glaze.
Place the duck breast-side up on a rack set over a roasting pan. Roast for 45 minutes.
Brush the duck generously with the soy-honey glaze. Increase oven temperature to 400F and roast for another 30-40 minutes, brushing with glaze every 15 minutes, until the skin is deeply lacquered and a thermometer inserted in the thigh reads 165F.
Rest the duck for 15 minutes before carving. Reserve any juices from the roasting pan.
Make the gravy by combining the duck or chicken stock, pan drippings, smashed garlic, oyster sauce, soy sauce, and sugar in a saucepan. Bring to a simmer and cook for 5 minutes.
Stir the cornstarch slurry and pour it into the gravy while stirring. Cook until the gravy thickens to a glossy, pourable consistency. Strain out the garlic.
Carve the duck into thin slices and arrange over steamed jasmine rice. Ladle the warm gravy generously over the top. Garnish with cucumber slices and cilantro. Serve the chili vinegar on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI