Easy Chinese Roast Duck

  • Servings: 4
  • Rating:


  • 4 to 5-pound fresh or thawed duckling, quartered
  • 1 tablespoon five-spice powder*
  • 3 tablespoons Kikkoman Soy Sauce
  • 1 tablespoon dry sherry
  • 1/2 to 3/4 teaspoon coarse ground pepper


Rinse duckling quarters; drain and pat dry. Discard excess fat; pierce skin thoroughly with fork.

Combine five-spice, soy sauce, sherry and pepper in large bowl. Add duckling quarters; rub with mixture and let stand 30 minutes.

Place, skin side up, on rack in shallow roasting pan. Bake in 350ºF. oven 1 hour and 10 minutes.

Remove from oven; drain off pan drippings.

Turn oven temperature to broil and raise oven rack 4 to 5 inches from heat. Broil quarters 2 to 3 minutes, or until skin is crisp.

*If not available, combine 1 teaspoon fennel seed, crushed, 1/2 teaspoon anise seed, crushed and 1/2 teaspoon each ground cinnamon, cloves and ginger.