Chinese Roast Duck

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Servings: 8 Difficulty: Advanced
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Crispy-skinned duck stuffed with aromatic spices and glazed with a sweet, savory honey-vinegar reduction
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This show-stopping Chinese Roast Duck features tender meat infused with star anise, ginger, and cinnamon. The skin becomes beautifully crisp and caramelized thanks to a honey-soy glaze, while the stuffing adds deep, aromatic complexity. Perfect for festive gatherings or special family dinners, this dish balances rich, savory flavors with a touch of sweetness. The result is a restaurant-quality centerpiece that is surprisingly achievable at home. Serve with steamed rice to soak up the flavorful juices.

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Chinese Roast Duck

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 550

Description

This show-stopping Chinese Roast Duck features tender meat infused with star anise, ginger, and cinnamon. The skin becomes beautifully crisp and caramelized thanks to a honey-soy glaze, while the stuffing adds deep, aromatic complexity. Perfect for festive gatherings or special family dinners, this dish balances rich, savory flavors with a touch of sweetness. The result is a restaurant-quality centerpiece that is surprisingly achievable at home. Serve with steamed rice to soak up the flavorful juices.

Ingredients

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Clean the duck, removing excess fat from the neck cavity, then rinse and pat dry thoroughly with paper towels.
  3. Tie the neck opening closed with kitchen twine to keep the cavity sealed during roasting.
  4. In a small saucepan, combine the chopped onions, celery, minced ginger, ground cinnamon, broken star anise, 1/2 cup soy sauce, sugar, and dry sherry.
  5. Bring the stuffing mixture to a boil, then carefully pour it into the duck cavity.
  6. Sew up the main opening of the duck with heavy thread to secure the stuffing inside.
  7. Rub the skin of the duck generously with salt.
  8. Line a large roasting pan with heavy aluminum foil and place a rack inside.
  9. Place the duck breast-side up on the rack in the pan.
  10. Pour 1 cup of water into the bottom of the pan to prevent smoke and catch drippings.
  11. Roast for 30 minutes, turning the duck once halfway through.
  12. Remove the pan, pour off the water and accumulated fat, and prick the skin lightly with a fork.
  13. In a small bowl, whisk together the honey, vinegar, and the remaining 1 tablespoon of soy sauce to make the glaze.
  14. Reduce the oven temperature to 375°F (190°C).
  15. Brush the duck with the glaze mixture and return to the oven.
  16. Roast for 1 1/2 hours longer, turning and basting with the glaze every 30 minutes until the skin is deep golden brown and the meat is tender.
  17. Remove the duck from the oven, snip the threads, and transfer to a cutting board.
  18. Let the duck rest for 10 minutes before carving.
  19. Carve into pieces and serve, optionally spooning the reserved stuffing sauce over the top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 550kcal
% Daily Value *
Total Fat 35g54%
Saturated Fat 12g60%
Cholesterol 180mg60%
Sodium 1200mg50%
Total Carbohydrate 15g5%
Dietary Fiber 1g4%
Sugars 10g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, duck, roast, crispy, glazed, honey, soy sauce, star anise, cinnamon, ginger, stuffed, dinner party, asian, savory, main course, whole duck, vinegar, aromatic, festive, comfort food
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