Aromatic Crispy Duck Recipe

This recipe for aromatic crispy duck is my absolute favorite because it transforms a simple meal into an interactive dining experience that feels both indulgent and comforting. The flavorful spices and the crispy, golden skin make every bite unforgettable, and assembling the wraps with fresh cucumber and hoisin sauce is a fun, hands-on way to enjoy it with friends.

This Aromatic Crispy Duck recipe is a labor of love I don’t think of too often—it’s too rich and too delicious to have on my mind. The elegance of a whole duck seasoned with Chinese five-spice powder and ground white pepper, then roasted to near perfection and finished ultra-crispy, is something I wish I could take in more regularly.

Served with pancakes, fresh cucumbers, and hoisin sauce, duck is a dish so good that sometimes I can’t help but wonder if the random duck I saw idling in a street puddle a few weeks ago made its way to my plate.

Ingredients

• Duck: Rich in protein and fat, provides a savory base.
• Chinese five-spice powder: Offers a warm, sweet, and aromatic flavor.
• Honey: Adds natural sweetness and helps caramelize the skin.
• Dark soy sauce: Provides deep umami flavors and color.
• Ginger: Infuses a fresh, spicy aroma and aids digestion.
• Rice wine vinegar: Provides a mild acidity to balance sweetness.
• Orange: Adds citrus notes and natural sweetness.

Ingredient Quantities

• 1 whole duck (about 5-6 pounds)
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• 4 tablespoons honey
• 2 tablespoons dark soy sauce
• 1 tablespoon rice wine vinegar
• 2 scallions, cut into 1-inch pieces
• 3 slices of ginger
• 1 orange (quartered)
• 4-5 cups water (for steaming)
• Pancakes or steamed bao buns (to serve)
• Cucumber (sliced into thin matchsticks)
• Spring onions (sliced into thin matchsticks)
• Hoisin sauce (for serving)

Instructions

1. Prepare the Duck:
Wash the duck in cold water and dry it with paper towels. Puncture the skin all over with a fork. Rub the duck with Chinese five-spice powder (or as a substitute, use a mixture of star anise, cloves, cinnamon, salt, and ground white pepper); then rub salt and ground white pepper all over the duck, including inside the cavity.

2. Marinate the Duck:
In a bowl, combine the honey, dark soy sauce, and rice wine vinegar. Using a brush, apply this mixture to the duck, covering it completely, both inside and out. Place the duck in the refrigerator to marinate for at least 2 hours, or overnight for best results.

3. Stuff the Duck:
Place the scallions, ginger slices, and quartered orange in the cavity of the duck.

4. Prepare for Steaming:
Arrange the duck atop a heatproof plate or dish that will fit into a steamer. At the same time, set a pot with a steamer insert on a burner and fill it with enough water to come up to just below the plate when it is installed in the steamer. Bring the water to a boil.

5. Steam the Duck:
Put the duck in the steamer, cover it, and steam for approximately
1.5 to 2 hours, making sure the water doesn’t dry out, until the duck is very tender and cooked through.

6. Dry the Duck:
Once the duck is steamed, take it out and allow it to cool a bit. You can set it on a rack to air dry or use a fan to help it dry thoroughly.

7. Crisp the Skin:
Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Put the duck on a roasting rack in a baking tray and roast it for 30 to 40 minutes, until the skin is crisp and a deep golden brown.

8. Prepare Accompaniments:
Make the pancakes or steamed bao buns as per their package instructions, while the duck roasts. Also, prepare the cucumber and spring onions, slicing them into thin matchsticks.

9. Rest and Carve the Duck:
After cooking the duck, take it out of the oven and allow it to rest for 10 minutes. To carve the duck, remove the legs and wings and slice the breast meat.

10. Serve:
Put the pieces of duck on a serving platter. Serve with the pancakes or bao buns, some sliced cucumbers, spring onions, and hoisin sauce, and you can assemble your aromatic crispy duck wraps. Pressed for time? Just eat the duck and pancakes without the wraps—they’re great that way, too.

Equipment Needed

1. Fork
2. Paper towels
3. Mixing bowl
4. Basting brush
5. Refrigerator
6. Steaming pot with insert
7. Heatproof plate or dish
8. Stove or burner
9. Rack (for drying)
10. Oven
11. Roasting rack
12. Baking tray
13. Knife (for slicing and carving)
14. Serving platter

FAQ

• Q: Can I prepare the duck ahead of time?A: Yes, you can prepare the duck by seasoning it and leaving it uncovered in the refrigerator for up to 24 hours. That dry brining helps the skin become extra crispy.
• Q: How do I ensure the duck skin is crispy?A: Ensure the duck skin is dry before roasting and after steaming. If needed, use paper towels to dry the skin. Brush the mixture of honey, soy sauce, and vinegar onto the duck skin.
• Q: What can I use if I don’t have Chinese five-spice?A: Ground cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns can be combined to make your very own spice blend.
• Q: Can a different sauce be used instead of hoisin?A: Yes, plum sauce or sweet chili sauce can be used to provide a different flavor profile.
• Q: What should I do with the leftover duck fat?A: Keep it and use it for any room temperature or low temperature cooking; it adds an enriching flavor. You can also use it at any high temperature without worry—it can handle the heat.
• Q: Can I substitute the rice wine vinegar?Apple cider vinegar or white wine vinegar can be used as alternative options.
• Q: Is there an alternative to steaming if I don’t have a steamer?A: To improvise a steamer, you can use a pot, a rack, and a lid. Just make sure the duck is elevated above the simmering water.

Substitutions and Variations

Chinese five-spice powder:
Combine ground star anise, cloves, fennel seed, cinnamon, and Sichuan pepper in a mixture that can stand in for the specified quantity of Chinese five-spice.
Ground white pepper:
Ground black pepper can be used as a substitute, though it is somewhat spicier—so use a little less.
Dark soy sauce:
Replace with an equal amount of soy sauce mixed with a small amount of molasses or brown sugar to mimic the sweet flavor.
Rice wine vinegar:
Replace it with apple cider vinegar or white wine vinegar.
Scallions:
Chives have a similar mild onion flavor and can be used as a substitute.

Pro Tips

1. Prick the Skin Well Pricking the skin all over with a fork is essential to allow the fat beneath the skin to render out as the duck cooks. This step is crucial for achieving that desired crispy skin, so ensure you cover the whole surface of the duck.

2. Air Drying for Crispiness After steaming, let the duck air dry thoroughly before roasting. If you have time, leave it to dry in the fridge overnight. Dry skin will help it become crispier during the final roasting step.

3. Monitor the Steaming While steaming the duck, keep a close eye on the water level to prevent it from drying out. Refill with hot water if necessary to maintain consistent steaming and avoid disrupting the cooking process.

4. Honey and Soy Sauce Glaze For an extra glossy and flavorful finish, take a bit of the honey and soy sauce mixture from the marinade and brush it over the duck midway through roasting. This will give the skin a richer color and enhance the flavor.

5. Rest Before Carving Allow the duck to rest for at least 10 minutes after roasting. Resting helps the juices redistribute, keeping the meat moist and making it easier to carve thin slices for serving.