Sichuan Fragrant Roast Duck

35 mins


4 pax

Who doesn’t love a shiok duck with perfectly charred crispy skin and juicy meat? Many people think that a roast duck can’t be made at home, but let us prove to you otherwise! It really is as simple as the video looks! Anyone can make this dish as long as the duck can fit in your oven. 
This Sichuan Fragrant Roast Duck definitely packs a punch in flavour and do not worry, it is not spicy at all. 🙂 
The longer you let it marinate, the better the flavours sip into the meat!
Did you know? Eating duck during CNY is a symbol of loyalty.
Ducks generally contain more fats as compared to chickens and as the wise man once said “Fats Is Flavour”. Try roasting a duck this Chinese New Year for you and your family. It is guaranteed to amaze your family and friends! 

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Adjust Servings
1whole (2.3kg) duck
50g butter (melted)
2tbsp shaoxing wine
30g salt
20g raw sugar
6g chicken powder
6g cinnamon powder
6g White pepper
6g Onion powder
6g Cumin
6g Coriander powder
6g Garlic powder
6g dried orange peel
2g sichuan peppercorn (roasted and blend into powder)
8pieces of cloves (roasted and blend into powder)
1piece of star anise



Preheat the oven to 175°C
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Clean and pat dry the whole duck.
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Blend all dry rub ingredients.
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Reserve 2 tbsp of the dry rub ingredients for later use. Rub the rest of the blended dry ingredients on the skin and in the cavity of the duck.
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Leave it to marinate for at least 2 hours or up to a day.
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Combine shaoxing wine, dry rub ingredients and melted butter. Mix well. Brush the duck with the mixed ingredients on the skin and in the cavity of the duck.
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Brush / Spray some oil onto the baking tray. Transfer duck onto baking tray.
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Roast duck in the oven for 45 minutes on each side. Depending on the size of the duck.
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Remove from the oven, transfer to a plate and set aside for 10-15 minutes.
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Chop duck and serve with coriander.
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