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Whole roasted duck with orange and star anise glaze on an oval platter, mahogany crisp skin, orange slices and star anise garnish

Roasted Duck with Orange and Star Anise

A whole roasted duck glazed with fresh orange juice, soy, honey, and star anise. Skin renders crisp, meat stays juicy, glaze is sticky and aromatic.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

Duck
  • 1 (about 2 kg / 4.4 lb) whole duck, patted dry Pekin or Moulard preferred
  • 1 tsp five-spice powder for rubbing inside the cavity
  • 1.5 tsp fine sea salt for the skin
  • 0.5 tsp black pepper, freshly ground
Orange and Star Anise Glaze
  • 180 ml (about 3 oranges) fresh orange juice
  • 1.5 tsp orange zest from the oranges above
  • 4 pods whole star anise
  • 3 tbsp honey acacia or clover preferred
  • 2 tbsp low-sodium soy sauce or tamari for gluten-free
  • 2 garlic cloves, smashed removed before brushing
  • 3 slices (about 5 mm thick) fresh ginger, thinly sliced
  • 1 tbsp rice vinegar balances the sweetness
  • 1 tsp sesame oil stirred in off heat

Method
 

Prepare the Duck
  1. Pat the duck completely dry with paper towels, inside and out.
  2. Using a sharp knife, score the breast and thigh skin in a crosshatch pattern at 1 cm intervals, cutting through the fat but stopping before you reach the meat.
  3. Rub the inside of the cavity with five-spice powder. Season the outside generously with salt and pepper.
  4. Place the duck breast-side up on a rack set in a roasting pan. Refrigerate uncovered for at least 1 hour, or overnight for best results.
Make the Orange and Star Anise Glaze
  1. Combine orange juice, orange zest, star anise, honey, soy sauce, garlic, ginger, and rice vinegar in a small saucepan over medium heat.
  2. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until the glaze reduces by about half and coats the back of a spoon.
  3. Strain through a fine-mesh sieve into a small bowl. Stir in sesame oil and set aside.
Roast the Duck
  1. Heat the oven to 160 C / 320 F.
  2. Place the duck breast-side down on the rack. Roast for 45 minutes to render the fat.
  3. Remove the pan from the oven. Carefully pour off accumulated fat from the pan (reserve it for another use - it's excellent for roast potatoes).
  4. Flip the duck breast-side up. Increase oven temperature to 200 C / 390 F.
  5. Roast for a further 30 minutes, then brush the duck generously with the orange-star anise glaze.
  6. Continue roasting for 20 more minutes, brushing with glaze every 10 minutes, until the skin is deep mahogany and an instant-read thermometer inserted into the thickest part of the thigh reads 74 C / 165 F.
Rest and Serve
  1. Transfer the duck to a cutting board and tent loosely with foil. Rest for 15 minutes.
  2. Carve the duck, starting by removing the legs at the joint, then slicing the breast meat away from the carcass.
  3. Warm any remaining glaze gently and spoon over the carved duck before serving.

Notes

Scoring deeply enough is the single step most home cooks rush. Spend an extra two minutes on the crosshatch and the fat will render completely, which is what separates crisp skin from chewy skin.