Roast duck with ginger and Chinese five spice
This irresistible roast duck is flavoured with ginger and Chinese five spice for a mouth-watering dish. Served with rice and hoisin sauce, it’s great for celebrations.

Serves
6
Prep
15m
Note: + overnight drying & 15 mins resting time
Cooking
1h 15m
Ingredients
- 1 Coles Australian Whole Duck
- 1 tsp Chinese five spice
- 5cm-piece ginger
- 2 tbs salt-reduced soy sauce
- 1 tbs rice wine vinegar
- 1 tbs brown sugar
- 2 tsp finely grated ginger
- Spring onion curls, to serve
- Toasted sesame seeds, to serve
- Steamed rice, to serve
- Hoisin sauce, to serve
Method
STEP 1
Place the duck on a wire rack over a deep baking dish. Carefully pour boiling water over the duck. Drain the dish and repeat. Place the duck, uncovered, in the fridge overnight to dry out the skin.
STEP 2
Preheat oven to 200ºC. Remove the neck of the duck and use a fork to gently prick the legs. Rub five spice over the duck and place the piece of ginger in the cavity. Combine soy sauce, vinegar, sugar and grated ginger in a small jug. Brush half the soy sauce mixture over the duck. Place duck, breast-side down, on a wire rack over a deep roasting pan. Roast for 45 mins. Carefully turn the duck over, allowing any liquid to drain into the pan. Brush with the remaining soy sauce mixture.
STEP 3
Increase oven temperature to 240ºC. Roast, covering loosely with foil to prevent over browning if necessary, for a further 30 mins or until the duck is cooked through. Set aside for 15 mins to rest.
STEP 4
Arrange duck on a serving platter. Sprinkle with spring onion and sesame seeds. Serve with rice and hoisin sauce.