Main · Dinner

Spiced Orange and Ginger Roast Duck

This Spiced Orange and Ginger Roast Duck is a stunning centerpiece for a small holiday gathering or any special occasion. Infused with warm five-spice, zesty orange, fresh ginger, and garlic, the duck is roasted to perfection with crispy skin and tender, flavorful meat. An aromatic glaze made from fresh orange juice, honey, soy sauce, star anise, and sliced ginger adds a glossy, sweet-savory finish that brings a beautiful Asian-fusion twist to this fall-inspired dish. Best of all, the rendered duck fat is a bonus treasure—perfect for roasting potatoes or enhancing future dishes. Elegant, bold, and deeply satisfying, this is a roast duck that delivers both comfort and wow factor.

Prep: 1 day
Cook: 3 hr
Total: 1 day 3 hr
Serves: 4
Difficulty: advanced

Russell Toris@russelltoris

Holiday
Roasted
Winter
Fall

Ingredients

4Servings

1 whole Duck
3 tbsp Kosher Salt
1 tbsp Chinese Five-spice Powder
1 whole Orange, zested and cut into 6 wedges
1 tbsp Ginger, freshly grated
1 tbsp Garlic, freshly grated

For the Orange-Ginger Glaze

2 cup Orange Juice
1 tbsp Honey
2 tbsp Demerara Sugar
2 tbsp Soy Sauce
2 tbsp Soy Sauce
3 whole Star Anise
¾ oz Ginger, about 2-inches, thickly sliced

Method

Prepare the duck

Rinse the whole duck under cold water and pat it thoroughly dry with paper towels. Remove the neck and giblets from the cavity and reserve for stock or another use. Trim any excess fat from the cavity and tail area, and snip off any loose neck skin.

Prick and season the duck

Using a sharp paring knife, gently prick the skin all over the duck, being careful not to pierce the meat beneath. This helps render the fat during roasting. In a small bowl, mix together 3 tablespoons of kosher salt and 1 tablespoon of five-spice powder. Season the inside of the duck cavity with about 1 tablespoon of the salt-spice mixture. Rub the remaining mixture generously over the entire exterior of the duck.

Add the orange, ginger, and garlic

In another bowl, combine the zest of one large orange, 1 tablespoon of freshly grated ginger, and 1 tablespoon of freshly grated garlic. Mix into a paste. Rub the orange-ginger-garlic paste into the duck cavity, then place the 6 orange wedges inside.

Truss and dry overnight

Tie the duck legs together with kitchen twine and secure the neck flap with a wooden skewer or toothpicks. Place the duck breast-side up on a wire rack set inside a roasting pan. Refrigerate the duck uncovered overnight. This helps dry the skin for better crisping.

Bring to room temperature and preheat

The next day, remove the duck from the refrigerator and let it sit at room temperature for 30 minutes before roasting. Preheat the oven to 350 °F.

Roast the duck

Place the roasting pan with the duck in the oven and roast for 2 hours, turning the duck over every 30 minutes to promote even browning and fat rendering.

Make the glaze

While the duck roasts, prepare the glaze. In a medium saucepan, combine 2 cups of orange juice, 1 tablespoon of honey, 2 tablespoons of Demerara sugar, and 2 tablespoons of soy sauce. Add 3 whole star anise and 2 inches of thickly sliced fresh ginger to the pan. Bring the mixture to a simmer over medium heat and cook until it reduces to a medium-thick syrup, about 10–12 minutes, stirring occasionally. Once thickened, remove the glaze from the heat and set aside. You can strain it if preferred, or leave the aromatics in for a bolder finish.

Glaze and finish roasting

After the duck has roasted for 2 hours, remove it from the oven and brush a generous layer of the orange-ginger glaze all over the skin. Return the duck to the oven and roast for an additional 30 minutes, basting once more with glaze halfway through.

Broil and rest

For extra crisp skin and color, broil the duck for the final 2–3 minutes, watching carefully to avoid burning the glaze. Remove the duck from the oven and tent loosely with foil. Let it rest for 20 minutes to allow juices to redistribute.

Save the duck fat and serve

While the duck rests, carefully pour the rendered duck fat from the pan into a jar. Let it cool, then store in the refrigerator for later use. To serve, carve the duck by removing the legs and slicing the breasts. Spoon extra glaze over the top if desired and serve immediately.