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.



Note: + overnight drying & 15 mins resting time

1h 15m


  • 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



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.


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.


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.


Arrange duck on a serving platter. Sprinkle with spring onion and sesame seeds. Serve with rice and hoisin sauce.