Five Spice Roasted Whole Duck
I love those Chinese roasted whole duck. But unfortunately, they are usually marinated with lots of sugar and might be even basted with icky vegetable oil. YUCK.
So I tried and experiment with cooking a whole duck! Believe me, on the T-Day, it was my very first time cooking an entire duck!
In order to make sure the duck is thoroughly cooked but still keeping it simple, I utilized both my slow cooker and oven to accomplish this.
The results? It was super yummy! So I’ll end my yapping yapping here so you can read below how I prepared this Roasted Whole Duck!
Leave some comments if you’ve tried making this and share your thought!
Five Spice Roasted Whole Duck
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 2 hours, 40 minutes |
| Total time | 2 hours, 55 minutes |
| Dietary | Dairy Free, Gluten Free, Paleo, ultra low carb |
| Meal type | Lunch, Main Dish |
| Occasion | Christmas, Thanksgiving |
Ingredients
- 1 Whole duck (head and feet removed - save them for bone broth!)
- 2 teaspoons five spice powder
- 1 teaspoon white pepper powder
- 1 teaspoon cinnamon powder
- 5 cloves garlic
- 1 " fresh ginger root (sliced)
- 5 pieces star anise
Directions
| Step 1 | |
| Rinse and pat dry the duck | |
| Step 2 | |
| Mix the dry seasonings in a bowl and generously rub it on the duck, under the skin, and inside cavity, Cover and refrigerate for about 4 hours or overnight | |
| Step 3 | |
| Insert some ginger slices and garlic cloves in the duck cavity. | |
| Step 4 | |
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Place the duck (breast side down) in a 6 quart slow cooker. Place the remaining garlic cloves, ginger and also don't forget the star anise! |  |
| Step 5 | |
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Cover and cook the bird on high for about 2-2.5 hours. |  |
| Step 6 | |
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Preheat the oven in 400F in broil setting. Carefully remove the duck from the slow cooker and transfer it to a baking dish. I put mine breast side up. |  |
| Step 7 | |
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Broil the bird for about 30-40 minutes (depend on how hot your oven is) or until the duck skin is brown and crispened up I had to do mine for about 20 minutes each side. |  |
| Step 8 | |
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While the bird is roasting away in the oven, pour the liquid from the slow cooker into a bowl. DON'T you dare tossing this away! |  |
| Step 9 | |
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After the broth/fat cooled down, carefully scoop the fat above the broth into a separate bowl. You've got yourself a bowl of duck fat! Cover and refrigerate for future use! For the broth, you can totally add it to your existing bone broth or you can add a bit more water and drink it as bone broth or make a soup! |  |
| Step 10 | |
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After the bird is done roasting, carefully remove it from the oven and let it cool down a bit before slicing. |  |
