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.

6

15m

Note: + overnight drying & 15 mins resting time

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.