There’s something irresistible about the aroma of five-spice powder mingling with tender roast duck, especially when served over steaming, fluffy rice. I discovered this Five-Spice Roast Duck with Rice recipe on a quiet weekend, looking for a dish that felt both comforting and a little adventurous. The blend of warm spices—star anise, cinnamon, cloves, fennel, and Sichuan peppercorns—creates a rich, fragrant glaze that transforms simple ingredients into a celebration on your plate. What I love most is how effortlessly this dish brings restaurant-worthy flavor into my home kitchen, all while being surprisingly straightforward to prepare. Whether you’re craving a break from fast food or want to impress guests with bold Asian-inspired flavors, this recipe strikes the perfect balance between ease and elegance. Let me show you how to create a meal that’s as satisfying to make as it is to eat.
Why choose Five-Spice Roast Duck with Rice?
Flavor Explosion: The five-spice blend infuses each bite with warm, aromatic notes that dance on your palate. Simplicity: Despite its gourmet taste, this recipe is easy enough for any home cook to master. Versatile Meal: Serve it as a cozy weeknight dinner or an impressive feast for guests. Comfort Food Upgrade: Say goodbye to boring fast food with a dish that feels both familiar and exciting. Texture Harmony: Crispy duck skin paired perfectly with tender meat and fluffy rice creates a delightful contrast.
Five-Spice Roast Duck Ingredients
For the Duck and Marinade
- Whole duck (about 4-5 lbs) – Choose a fresh or fully thawed duck for the best texture and flavor.
- Chinese five-spice powder – This key blend gives the Five-Spice Roast Duck with Rice its signature aromatic warmth.
- Soy sauce – Adds savory depth and helps tenderize the meat.
- Shaoxing wine or dry sherry – Enhances the duck’s richness and adds a subtle complexity.
- Honey – Creates a glossy, caramelized skin with a perfect balance of sweetness.
- Garlic cloves (minced) – Infuses the meat with fragrant, savory notes.
- Fresh ginger (sliced) – Adds a bright, zesty undertone to the marinade.
For the Rice and Serving
- Jasmine rice – Choose this fragrant rice to complement the duck’s bold flavors.
- Scallions (sliced) – Sprinkled on top for freshness and a mild bite.
- Cucumber slices or pickled vegetables – Provide a cool, crisp contrast to the rich duck.
- Sesame oil – Drizzle lightly over rice for a nutty aroma that ties the plate together.
How to Make Five-Spice Roast Duck with Rice
For the Duck:
- Score Skin: Pat dry the duck and use a sharp knife to score the skin in a diamond pattern, avoiding cutting into the meat.
- Marinate Duck: Combine five-spice powder, soy sauce, Shaoxing wine, honey, minced garlic, and ginger slices in a bowl. Rub mixture all over the duck inside and out, then marinate 2–4 hours.
- Preheat Oven: Preheat the oven to 350°F (175°C). Place the duck on a rack set over a roasting pan to catch drippings.
- Roast Duck: Roast the duck for about 90 minutes, basting every 30 minutes with pan juices, until the skin is a rich golden brown and perfectly crisp.
- Rest Duck: Remove the duck from the oven and tent loosely with foil. Let it rest 10 minutes so the juices redistribute for moist, tender meat.
For the Rice & Serving:
- Cook Rice: Rinse jasmine rice under cold water until the water runs clear. Combine rice and fresh water (1:1.25 ratio) in a pot, then simmer on low, covered, for 15 minutes.
- Fluff Rice: Turn off the heat, leaving the lid on. Let the rice rest 5 minutes. Fluff gently with a fork and drizzle with sesame oil for aroma.
- Slice & Serve: Carve the duck into thin slices and arrange over the rice. Drizzle with reserved pan juices, top with scallions and cucumber slices for a fresh contrast.
Optional: Sprinkle extra five-spice powder on rice for a bolder aroma.
Exact quantities are listed in the recipe card below.
What to Serve with Five-Spice Roast Duck with Rice?
Enjoying a delightful roast duck is just the beginning—let’s explore the perfect sides that elevate your meal experience.
- Crispy Roasted Asparagus: The slight bitterness of asparagus complements the richness of duck, adding a fresh crunch to your plate.
- Garlic Green Beans: Crisp-tender green beans tossed with garlic provide a bright, flavorful contrast that balances the dish.
- Stir-Fried Bok Choy: With its tender leaves and nutty flavor, bok choy brings a delightful freshness that pairs beautifully with rich duck.
- Mango Salad: A vibrant mango salad dressed with lime and cilantro offers a refreshing sweet-tangy bite that cuts through the savory meat.
- Steamed Dumplings: Silky dumplings filled with pork or vegetables create a luxurious touch, enhancing the Asian-inspired profile of your feast.
- Lychee Martini: A light and fruity lychee martini can balance the savory flavors, making your meal feel like a special occasion.
- Sesame Noodles: Savory sesame noodles provide a delightful chew and nutty undertones that play off the duck’s five-spice flavors.
- Coconut Sticky Rice: For a sweet finish, coconut sticky rice can be a decadent side, adding a hint of tropical allure to your plate.
- Pickled Vegetables: A side of tangy pickled veggies brings a refreshing acidity, offering a palate-cleansing element after each rich bite.
- Chocolate Mousse: End your meal on a sweet note with a silky chocolate mousse, the perfect indulgent dessert to savor.
Expert Tips for Five-Spice Roast Duck with Rice
- Perfectly Crispy Skin: Pat the duck skin dry and score it carefully; moisture is the enemy of crispiness, so a dry surface ensures golden, crackling skin.
- Marinate Longer: For deeper flavor, marinate the duck 4 hours or overnight if possible — this allows the five-spice powder to fully penetrate the meat.
- Even Roasting: Use a rack inside your roasting pan to let air circulate under the duck, which helps cook the skin evenly and prevents sogginess.
- Baste Regularly: Spoon pan juices over the duck every 30 minutes while roasting; this maintains moisture and builds that luscious glaze typical of a great Five-Spice Roast Duck with Rice.
- Rest Before Carving: Let the duck rest for at least 10 minutes after roasting to lock in juices and ensure tender slices that won’t dry out.
- Fluff Rice Gently: After cooking jasmine rice, fluff with a fork instead of stirring vigorously to keep grains separate and light, complementing the rich duck beautifully.
How to Store and Freeze Five-Spice Roast Duck with Rice
Fridge: Store any leftover Five-Spice Roast Duck in an airtight container in the fridge for up to 3 days to maintain its flavors and tenderness.
Freezer: For longer storage, wrap the roasted duck tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the fridge before reheating.
Reheating: To reheat, place the duck in a preheated oven at 350°F (175°C) for about 20-30 minutes until heated through, basting with some reserved pan juices for extra moisture.
Rice Storage: Keep cooked jasmine rice in the fridge in an airtight container for up to 4 days. Reheat with a splash of water in the microwave to prevent dryness.
Make Ahead Options
These Five-Spice Roast Duck with Rice components are ideal for meal prep, saving you precious time on busy weeknights! You can marinate the duck up to 24 hours in advance, allowing those flavors to deepen. Simply follow the marinating instructions and refrigerate the duck until it’s time to roast. Additionally, you can cook the jasmine rice ahead of time—keep it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the rice gently with a splash of water to maintain its fluffy texture. Finish by roasting the duck as instructed, and you’ll have a stunning meal ready with minimal last-minute effort, tasting just as delicious as if you had made it all fresh!
Variations & Substitutions for Five-Spice Roast Duck with Rice
Feel free to get creative and tailor this delightful dish to your taste—each twist will add its own magic to your meal!
- Citrus Zest: Add orange or lemon zest to the marinade for a bright, fresh flavor that lifts the rich duck.
- Herb Infusion: Incorporate fresh herbs like thyme or rosemary into the marinade for a delightful aromatic twist. Herbs can complement the spices beautifully, creating a fragrant marvel.
- Spicy Kick: Mix in a dash of chili flakes or sriracha to the marinade for a fiery punch that balances the sweetness of the honey.
- Rice Alternative: Swap jasmine rice with coconut rice for a creamy, tropical flair that pairs exceptionally well with the five-spice duck.
- Gluten-Free: Use tamari instead of soy sauce to ensure a gluten-free version of the marinade while maintaining that savory depth.
- Vegetarian Option: Substitute the duck with marinated tofu or seitan to enjoy those aromatic flavors without the meat. Roast until crispy for a heart-healthy delight.
- Sweet & Savory: Serve with pineapple or mango chutney for a sweet contrast, bringing tropical flavors to the mix and enhancing the dish’s complexity.
- Grilled Version: For a smoky twist, grill the marinated duck on a barbecue or grill pan to achieve crispy skin and an irresistible charred flavor.
With these variations and substitutions, your Five-Spice Roast Duck with Rice can shine in many new and exciting ways!
Five-Spice Roast Duck with Rice Recipe FAQs
How do I know if my duck is fresh and ready for roasting?
Choose a duck that is firm to the touch with smooth, pale skin free from dark spots or unpleasant odors. Fresh or fully thawed duck ensures the best texture and flavor for your roast.
What’s the best way to store leftover Five-Spice Roast Duck with Rice?
Store any leftovers in an airtight container in the refrigerator, where the duck will keep well for up to 3 days. Keep the rice separate and tightly covered to maintain its fluffy texture for up to 4 days.
Can I freeze the roasted duck and how should I thaw it?
Absolutely! Wrap the cooled duck tightly in plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight, allowing it to defrost gently before reheating.
Why isn’t my duck skin crispy and how can I fix it?
If the skin lacks crispiness, it’s often due to moisture. Make sure to pat the skin dry thoroughly and score it to help render fat. Also, roasting on a rack with good air circulation and basting regularly promotes a golden, crackling finish.
Is Five-Spice Roast Duck safe for pets or those with common allergies?
While delicious for humans, this dish includes ingredients like soy sauce and five-spice powder that may not be safe for pets or people allergic to soy or certain spices. Always consult dietary restrictions and avoid feeding roasted duck to pets.
Irresistible Five-Spice Roast Duck with Rice You'll Crave Tonight
Ingredients
Equipment
Method
- Pat dry the duck and score the skin in a diamond pattern, avoiding cutting into the meat.
- Combine five-spice powder, soy sauce, Shaoxing wine, honey, minced garlic, and ginger slices in a bowl. Rub mixture all over the duck inside and out, then marinate for 2–4 hours.
- Preheat the oven to 350°F (175°C). Place the duck on a rack set over a roasting pan to catch drippings.
- Roast the duck for about 90 minutes, basting every 30 minutes with pan juices, until the skin is golden brown and crisp.
- Remove the duck from the oven and tent loosely with foil. Let it rest for 10 minutes to redistribute juices.
- Rinse jasmine rice under cold water until clear. Combine rice and fresh water (1:1.25 ratio) in a pot, then simmer on low, covered, for 15 minutes.
- Turn off the heat, leave the lid on, and let the rice rest for 5 minutes. Fluff with a fork and drizzle with sesame oil.
- Carve the duck into thin slices and arrange over the rice. Drizzle with reserved pan juices, and top with scallions and cucumber slices.
