Chinese Five-Spice Roast Duck

Inspiration: Gordon Ramsay

Ingredients

Duck

1 whole duck (about 5–6 lbs)

3–4 tbsp Chinese five-spice powder

4 star anise

2 garlic cloves, crushed

1 (2-inch) piece fresh ginger, peeled and roughly sliced

4 scallions, trimmed and halved

20 Chinese pancakes

Sea salt and freshly ground black pepper, to taste

Black Bean Sauce

1 tsp sesame oil

2 garlic cloves, peeled and chopped

2 tbsp black bean sauce

1 tbsp rice vinegar

1–2 tbsp soy sauce

1 tbsp honey

Preparation

1. Preheat the oven to 325°F.

2. Trim and discard the excess fat at the entrance to the duck’s cavity. Pat the inside of the cavity dry with paper towels, then season generously with salt and pepper. Rub the entire outside of the duck with the five-spice powder, pressing it firmly into the skin. Stuff the cavity with the star anise, garlic, ginger, and scallions.

3. Place the duck breast-side up on a rack set over a roasting pan. Roast at 325°F for 1 hour, then reduce the oven to 275°F and continue roasting for 1 1/2–2 hours more, until the flesh is completely tender and the skin is deeply crisp and mahogany brown.

4. Meanwhile, make the dipping sauce. Heat the sesame oil in a small saucepan over medium heat. Add the garlic and cook, stirring, until softened but not browned, about 2 minutes. Add the black bean sauce, rice vinegar, soy sauce, and honey. Stir to combine and cook over low heat for 3–4 minutes until warmed through and slightly glossy. Taste and adjust — add more soy sauce for salt or more honey for sweetness, depending on your black bean sauce. Transfer to small dipping bowls.

5. Transfer the duck to a cutting board and tent loosely with foil. Let rest for 15 minutes.

6. Warm the pancakes according to package directions. Pull the duck meat from the carcass using two forks, separating the crispy skin from the meat and serving both. Serve alongside the warm pancakes and black bean dipping sauce.

Notes

Inspired by Gordon Ramsay.