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Chinese spiced roast duck


  • The day before serving, combine the ginger, star anise, caster sugar, spring onions, cinnamon and salt. Then put inside the duck's cavity and secure with a large skewer.
  • Prick the duck all over with a fine skewer and place on a rack over a large roasting tray and carefully pour boiling water over the top. Pour off the liquid from the tray and set aside.
  • Then mix the red wine vinegar with the honey, and generously paint over the duck. Refrigerate overnight, uncovered.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Skewer the duck legs to the breasts, pour a little water in the base of the roasting tray and cook in the oven for 45 mins. Then turn the oven temp. down to 120°C fan forced (140°C normal) and cook for 1½ hours. Allow to cool a little, before cutting up and serving.
  • from John Torode, English chef


  • a good piece of ginger, peeled & finely sliced
  • 4 star anise
  • 100 gm caster sugar
  • 3 spring (green) onions, chopped
  • 2 cinnamon sticks, broken up
  • a good pinch of sea salt
  • 1 x 2 kg duck, rinsed in cold water & dried
  • 3 tbsp red wine vinegar
  • 3 tbsp honey

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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