Duck and Chinese 5 Spice

With a nod to Jamie Oliver.


  • whole duck – or duck breasts can be used
  • salt
  • olive oil
  • Chinese 5 spice – a generous amount
  • red onion chopped roughly
  • 1 orange halved and sliced
  • Pre-heat oven to 220°C


  1. Pull out any fat from the duck and place on the bottom of baking dish, sprinkle the onion over.
  2. Place duck on top. Most recipes call for duck to be placed on a rack in the baking dish – I have never done this.
  3. Prick the skin all over with a fork, sprinkle with salt and generously with Chinese 5 spice then olive oil and rub in well, all over the duck.
  4. Fill the inside of duck with half the orange slices.
  5. Roast for around 20 minutes on 220°C, then turn down to 180-200°C and roast for another hour or so, depending on the size of your duck (around 40 mins per kg). Be sure to turn the dish from time to time and empty the liquid, that builds up inside the duck, into the pan. About 20 miutes from finish add the rest of the orange slices to the top of the duck.
  6. Return to the oven for another 20 mins.
  7. Serve with stir-fried vegetables and noodles to taste.

    If using breasts – score the skin and add salt, spice and olive oil as above. Put some olive oil in a heavy frying pan and get very hot. Add breasts, skin side down and cook for a few minutes then turn over and cook for about 5 minutes, until medium rare. These can then be sliced and served with stir-fried vegetables and noodles.

    *I need to get a better pic next time!