Crispy Duck

 Crispy Duck

Crispy Duck features tender, juicy meat with golden, crackling skin achieved through slow roasting and high heat finishing. Rich, aromatic, and perfect for special meals.

Cook Time1 hour 30 minutes

Total Time minutes

1 hour 50 minutes

CourseMain Dish

Servings4

Ingredients

Duck

• 1 whole duck (2–2.5 kg)

Seasoning

• 1 tbsp salt
• 1 tsp five-spice powder
• 1 tsp white pepper

Aromatic (optional)

• 2 cloves garlic
• 1 thumb-size ginger

Glaze (optional)

• 2 tbsp honey or maltose
• 2 tbsp hot water

Instructions

 Prepare duck

• Pat duck completely dry.
• Rub inside with salt, five-spice, and pepper.
• Stuff with garlic and ginger if using.

Dry skin

• Air dry duck uncovered in fridge 4–12 hours (best for crispy skin).

Roast

• Preheat oven to 170°C (340°F).
• Place duck on rack over tray.
• Roast 1 hour 15 minutes, turning once.

Glaze & crisp

• Increase oven to 220°C (430°F).
• Brush skin with honey glaze.
• Roast 10–15 minutes until skin is deeply crispy.

Rest & serve

• Rest duck 10 minutes.
• Carve and serve.

Small Notes :

• Dry skin is the key to crispiness.
• Roast on a rack to let fat drip away.
• Maltose gives restaurant style shine.
• Save duck fat for cooking.