Chinese Crispy Aromatic Duck — Five Spice Roasted

Prep:180 min

Cook:180 min

Serves:2–4

Difficulty:Medium

Chinese crispy aromatic duck is a British-Chinese restaurant classic — duck marinated in five spice and star anise, slow-cooked until tender, then flash-fried or roasted at high heat until the skin shatters like glass. Unlike Peking duck (which is air-dried and roasted whole), this version is spiced, braised, then crisped — making it much more achievable at home. The result is deeply aromatic, fall-off-the-bone tender duck with an impossibly crispy skin.

Crispy aromatic duck as served in British-Chinese restaurants was adapted from Sichuan-style spiced duck. While not traditionally Chinese in its current form, the five-spice and star anise marination is authentically Chinese.

Ingredients

• 1 whole duck (about 2kg), or 4 duck legs
• 2 tbsp five spice powder
• 2 tbsp salt
• 3 star anise
• 1 cinnamon stick
• 4 slices ginger
• 3 spring onions
• 2 tbsp Shaoxing wine
• Pancakes, hoisin sauce, cucumber, and spring onion for serving

Instructions

1
Rub duck inside and out with five spice powder and salt. Place in a deep dish, add star anise, cinnamon, ginger, spring onions, and Shaoxing wine. Cover and refrigerate overnight.
2
Place duck in a deep roasting pan. Add enough water to come halfway up the duck. Cover tightly with foil.
3
Steam-roast at 160°C for 2 hours until meat is falling off the bone.
4
Carefully remove duck and drain well. Pat skin dry with paper towels.
5
Increase oven to 220°C. Place duck on a wire rack over a roasting pan. Roast uncovered for 20-30 minutes until skin is golden and crispy.
6
Shred the meat with two forks. Serve with pancakes, hoisin sauce, cucumber batons, and spring onion strips.

Pro Tips

💡The overnight marination is essential — it allows the five spice to penetrate deeply.
💡Pat the skin as dry as possible before the final high-heat roasting — moisture is the enemy of crispy skin.
💡Use duck legs if you can't find a whole duck — they're easier and the thigh meat is more forgiving.

Frequently Asked Questions

Can I deep-fry instead of oven-crisping?

Yes — after the initial steam-roast, deep-fry the duck pieces at 190°C for 5 minutes for the crispiest result.

How is this different from Peking duck?

Peking duck is air-dried and roasted whole with no spice rub. This version is spiced, braised, then crisped — similar end result but different technique.