Roasted Duck

Ready in 1 hour, 55 minutes | Serves 6



  • 1/2 Onion quartered
  • 1 Orange quartered
  • 1 Fresh Duck
  • Chinese 5 spice
  • Star anise
  • Seasoning



  1. Cut neck off duck. Place onion & orange inside.

  2. Tie a noose of butchers string around tail, over legs & tie, under wings, then back to legs & fasten. Sprinkle seasoning & spices on bird.

  3. Bake in a tray in a moderate oven for I hr covered then 1/2 hr uncovered. The general rule of thumb is 1 hr per kilo of bird.

    If you want a slow roasted duck, which produces a more tender meat bake for 4 hrs uncovered at 160º.

  4. Use roasted duck for a red curry or in a crepe as an entree.

    For a duck crepe cut into small pieces then place in a crepe which has been rolled then brushed with hoisin sauce. Re heat in the microwave if necessary.

    Serve with base dressing sauce with a little 5 spice.

    Recipe courtesy of 3 Seeds Cooking School.

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