Crispy Duck Golden Skin (Printable)
Golden, crispy-skinned duck infused with five-spice and honey glaze, perfect for a special dinner.
# What You'll Need:
→ Duck
01 - 1 whole duck (approximately 4.4 lbs), cleaned and patted dry
02 - 2 teaspoons sea salt
03 - 1 teaspoon ground white pepper
04 - 2 tablespoons Chinese five-spice powder
→ Aromatics
05 - 2-inch piece fresh ginger, sliced
06 - 4 cloves garlic, smashed
07 - 2 scallions, cut into 2-inch pieces
08 - 2 star anise
→ Glaze
09 - 2 tablespoons honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon soy sauce (gluten-free if required)
12 - 2 tablespoons hot water
# How To Make It:
01 - Set the oven to 340°F to prepare for roasting.
02 - Thoroughly rub the duck inside and out with sea salt, ground white pepper, and Chinese five-spice powder.
03 - Fill the cavity of the duck with sliced ginger, smashed garlic, scallions, and star anise for flavor infusion.
04 - Gently prick the duck skin all over with a sharp skewer without piercing the meat to enable fat to render.
05 - Place the duck breast-side up on a rack in a roasting pan and roast uncovered for 1 hour.
06 - Carefully remove the excess fat collected in the roasting pan to prevent smoking.
07 - Raise the oven temperature to 390°F to crisp the skin.
08 - Whisk together honey, rice vinegar, soy sauce, and hot water in a small bowl.
09 - Brush the glaze evenly over the duck and roast for an additional 40 to 50 minutes, reapplying glaze every 15 minutes, until the skin is deeply golden and crispy.
10 - Allow the duck to rest for 10 minutes before carving to redistribute juices; serve warm.
# Tips from dashanddishes:
01 -
- It feels like a secret handshake among friends when you reveal how crispy the skin gets without fuss.
- The balance of aromatic spices and that honey glaze quickly made this a star on my table.
02 -
- Patting the duck dry and letting it air-dry in the fridge overnight makes all the difference for crispy skin.
- The balance of sweet honey and tangy rice vinegar in the glaze is what gave this recipe its unforgettable flavor.
03 -
- Try air-drying your duck overnight uncovered in the fridge to render extra fat and get skin crackling perfectly.
- The secret to the sticky glaze is brushing several thin coats during the final roast rather than one thick layer.