Rich duck legs, aromatic garlic, bright orange zest, and warm ginger roast together into a deeply savory dinner with crisp skin and glossy pan juices. A generous brush of Chinese Five Spice Infused Olive Oil Blend layers cinnamon, star anise, and peppery warmth into the duck as it roasts, turning every bite into something fragrant, bold, and beautifully balanced. It is the kind of dinner that feels right for a cozy Sunday supper, a holiday table, or any night you want a restaurant-style roast at home.
Five Spice Roasted Duck using Chinese Five Spice Infused Olive Oil Blend
Crisp-skinned duck gets rubbed with Chinese Five Spice Infused Olive Oil Blend, garlic, ginger, and orange zest before roasting into a deeply fragrant dinner with glossy pan juices.
Ingredients
Equipment
Method
Instructions
- Pat the duck legs dry with paper towels and score the skin in a shallow crosshatch pattern, taking care not to cut into the meat.
- Rub the duck all over with the Chinese Five Spice Infused Olive Oil Blend, kosher salt, black pepper, minced garlic, grated ginger, and orange zest.
- Place the duck on a rack set over a roasting pan, skin side up, and let it sit at room temperature for 20 minutes while the oven heats to 400°F.
- Roast the duck for 25 minutes, then reduce the oven temperature to 350°F and continue roasting for 45 to 55 minutes more, until the skin is crisp and the meat is cooked through.
- While the duck roasts, whisk together the orange juice, chicken stock, and honey in a small saucepan and simmer for 8 to 10 minutes until slightly reduced.
- If the pan releases a lot of fat, carefully spoon off most of it, then whisk a few spoonfuls of the hot pan juices into the orange glaze for extra depth.
- Brush the duck with the glaze during the last 10 minutes of roasting, then roast until the surface looks lacquered and glossy.
- Transfer the duck to a cutting board and rest for 10 minutes before serving.
- Slice or portion the duck, drizzle with the remaining pan sauce, and finish with scallions and sesame seeds.
Notes
Score the skin gently so the fat can render without tearing the meat. Duck can vary in size, so use visual cues and temperature to judge doneness. The glaze should be lightly reduced, not sticky-thick, so it brushes on cleanly and finishes the roast with shine.
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Let us know how it was!Recipe Tips
- Score the duck skin lightly so the fat renders evenly and the skin turns crisp.
- Roast on a rack when possible so the heat circulates around the duck.
- Let the duck rest before carving so the juices settle back into the meat.
- Skim excess fat from the pan before making the glaze if you want a cleaner sauce.
Serving Suggestions
- Serve with steamed jasmine rice to catch every drop of the pan sauce.
- Add roasted bok choy or broccolini for a simple green side.
- Pair with crisp cucumber salad for a cool, fresh contrast.
- Slice and serve with orange wedges for a bright finish.
Storage
- Store leftover duck in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a low oven so the skin does not soften too much.
- Keep the pan juices separate and spoon them over the duck when serving again.
Variations
- Swap duck legs for a whole duck if you want a centerpiece roast.
- Add sliced scallions to the glaze for a sharper finish.
- Stir a little honey into the pan sauce for a sweeter lacquered coating.
- Finish with toasted sesame seeds for extra texture.
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