Five-Spice Roast Ducks

Name: Five-Spice Roast Ducks
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 2 5-pound Pekin ducks, giblets, necks, and excess fat removed; 1 tsp. five-spice powder; Kosher salt; 1/4 c. dark soy sauce; Navel oranges, halved, for serving; Fennel fronds, for serving

Turkey who?

By Tina MartinezPublished: Oct 28, 2024

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five spice roast ducks new years eve dinner

Mike Garten/Good Housekeeping

Yields:

8 serving(s)

Total Time:

3 hrs

Cal/Serv:

280

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Skip the turkey and opt for another (more exciting) bird this year. Cross-hatching the ducks results in crispier skin and provides more nooks and crannies for the flavorful soy sauce glaze. Save any fat and juices from the bottom of the pan to level up roasting potatoes, frying eggs, or sautéing vegetables.

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Ingredients

2
5-pound Pekin ducks, giblets, necks, and excess fat removed
1 tsp.
five-spice powder
Kosher salt
1/4 cup
dark soy sauce
Navel oranges, halved, for serving
Fennel fronds, for serving

Directions

1. Step 1Fit rack into large roasting pan. Remove ducks from refrigerator and transfer to cutting board. Using sharp paring knife, score top of breasts in crosshatch pattern. Season outside and inside of each duck with five-spice powder and 1 teaspoon salt. Arrange breast side up and tuck wing tips under body. Transfer to prepared pan, ducks facing in opposite directions, and let sit at room temperature 1 hour.
2. Step 2When ready to cook, heat oven to 350°F. Bake 30 minutes. Flip ducks breast side down and bake 30 minutes more. Flip once more to breast side up, then pour off any fat from pan (reserve for other use if desired).
3. Step 3Increase oven temperature to 425°F. Brush ducks with dark soy sauce all over except for backs; roast, brushing with dark soy sauce every 15 minutes, until thickest part of thigh registers 175°F on an instant-read thermometer, 30 minutes. Transfer ducks to cutting board and let rest 30 minutes before carving. Serve with oranges and fennel fronds.

NUTRITIONAL INFORMATION (per serving): About 280 calories, 15 g fat (5.5 g saturated), 119 mg cholesterol, 1,067 mg sodium, 2 g carbohydrate, 0 g fiber, 0.5 g sugar (0.5 g added sugar), 32 g protein

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