Make this five-spice roasted duck, then also check out our hoisin duck, duck gyoza and Peking duck.


  • 1 (about 2kg) duck
  • 1 tbsp olive oil
  • 3 tbsp Chinese five-spice
  • 3 clementines, zested and juiced
  • 250ml port
  • 150ml chicken stock


  • STEP 1

    A few hours before cooking (or the day before), put the duck on a rack over a roasting tin and pour a kettle of boiling water over the duck. Cool and pour away the liquid, then leave uncovered for 2 hours in the fridge – this is to help achieve a crispy skin later. When you are ready to roast, pat dry with kitchen paper and lightly prick the skin all over with a small knife – this allows more fat to render from the duck.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6.Mix the olive oil, five-spice and clementine zest with some seasoning in a bowl, and rub all over the duck. Juice the clementines.

  • STEP 3

    Roast the duck for 1 hour. If it looks too brown, cover it with foil. Roast for another 30 minutes. Put the duck onto a plate, cover with foil and rest for 30 minutes. Pour off the duck fat into a heatproof bowl, and add the port and chicken stock to the roasting tin, scraping off any sticky bits. Pour into a pan and cook on the hob until reduced slightly. Stir through the clementine juice, season and strain. Serve the sauce with the roast duck.

You can add some extra griddled clementine halves to the duck serving platter for a pretty presentation.

Try our other roasts for Christmas here.


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