' Willamette Valley Vineyards - 5-Spice Duck

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5-Spice Duck

5-Spice Duck
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 11 hours

1 whole duck, remove giblets

2 tbsp white vinegar

3 tbsp Chinese 5-spice powder

3 tbsp honey

3 slices unpeeled fresh ginger

4 tbsp soy sauce

4 tbsp rice

3 tbsp cornstarch

8 cups water


This savory dish combines an assortment of that compiment the duck with perfection. Coupled with your favorite rice or potato dish, this meal will become your guests new favorite recipe.


Pierce skewer under wing and bring through to other side to pierce through the other wing in order to give you a way to dunk and hang duck. Bring a large pot of water to a boil; add ginger, vinegar, soy sauce, rice wine, honey and stir to dissolve honey. Make slurry with cornstarch and water and add to the pot. Dunk duck into pot completely submerged for 3 minutes to render fat, repeat one more time. Hang duck in refrigerator with a pot underneath to catch drippings. This should take 8 hours, skin will become tight. Rub with 5-spice and place in oven at 375 degrees on roasting pan with 2" of water on bottom. Roast duck uncovered for 1 1/2 hours. Internal temperature should be 175 degrees in the breast. Remove duck and rest 10 minutes before serving.

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