Name: Five-Spice Glazed Rotisserie Duck
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 5 pound duckling; 2 teaspoons salt; 2 cups boiling water; 2 tablespoons honey; 4 scallions (green onions); 2 tablespoons Shaoxing rice wine; 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon sriracha hot sauce; 1 clove garlic (minced); 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon Chinese five-spice powder

This Asian-inspired rotisserie duck features a Chinese five-spice glaze to finish it off. Something a little different for your next outdoor cook. You can serve the duck on buns with fresh cucumber or overcooked rice.

Rotisserie (or spit) cooking is a great method for cooking over a live fire. The slow rotating meat can absorb the high heat of the fire while not burning the meat. Ultimately the meat is cooked all the way through to the perfect temperature with a beautiful crust.

The duck glaze is deep in flavor primarily from the Chinese five-spice powder. But it also gets flavor from the ginger, garlic, and cinnamon that are added to the recipe. There is also a bit of a heat kick from the sriracha hot sauce. This helps create the primary flavors that complement the cooked duck.

Swipe to see all photos

A duck on a rotisserie above the burning coals of the BBQ.

The duck is positioned above the heat to get the correct heat. This will change depending on the heat of the fire and physical layout of the rotisserie.

A golden brown rotisserie duck with a digital thermometer in it checking the temperature.

The temperature the duck is finished to is 165 degrees F, alternately you can judge by when the liquids run clear.

Looking down on a portioned duck with a mahogany colored glaze and sprinkled with fresh sliced spring onions.

There are many ways to serve the duck; cut into individual portions and sprinkled with sliced spring onions is one serving suggestion.

A raw duck sitting on a cooling rack while boiling water is slowly being poured over it.

Pouring the boiling honey water over the duck before the cooking process starts helps produce a crisp and golden skin.

The duck on a rotisserie with the 5-spice glaze being added with a green brush

Continue to add the glaze until you get the color and finish desired.

Five-Spice Glazed Rotisserie Duck Recipe

Saffron Hodgson

reviews

This Asian-inspired rotisserie duck features a Chinese five-spice glaze to finish it off. Something a little different for your next outdoor cook.

Print Review

Preparation 30

Cook 1 30

Ready in 2

Servings Servings

CourseDinner

InfluenceAsian

DifficultyExperienced

MethodRoast

Print Review

Ingredients

Rotisserie Duck

5 pound duckling
2 teaspoons salt
2 cups boiling water
2 tablespoons honey
4 scallions green onions

Chinese Five-Spice Glaze

2 tablespoons Shaoxing rice wine
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha hot sauce
1 clove garlic minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon Chinese five-spice powder

Equipment

cooling rack
rotisserie

Directions

Rotisserie Duck

Rub the duck inside and out with the salt then place it on a cooling rack over a pan.
Mix the boiling water and honey then slowly pour over the duck, letting the water drain away. Note: Don’t put the duck into the boiling water.
Stuff the scallions into the duck then set it up on a rotisserie. Prick the skin to allow excess fat to render out. If necessary use butcher’s string to tie wings to the main body so they don't flap around and/or burn.
Light the charcoals below the rotisserie to create heat about 400 degrees F (205 degrees C). It is likely the heat will be much more than this, so adjust the cooking height as needed as the meat is rotating.
Add the duck to the prepared rotisserie and start cooking with the rotisserie turning. Continue cooking until the duck is a deep brown and the juices are running clear, takes about 90 minutes. Alternatively, the internal temperature needs to be a minimum of 165 degrees F (74 degrees C).

Chinese Five-Spice Glaze

In a small bowl combine the Shaoxing rice wine, honey, soy sauce, sriracha, garlic, cinnamon, ginger, and Chinese five-spice. Stir until well combined.
With the duck still turning, brush with the glaze and allow it to set (it will become less runny and more glossy). Repeat a few times over about 10 minutes until you get the color and finish that is desired.
Remove the spit of the rotisserie, and then take the duck off the spit. Let rest for 5 minutes.
Cut the duck into serving portions and eat while still hot.

Nutritional Information

Calories: 1583kcalCarbohydrates: 13gProtein: 44gFat: 149gSaturated Fat: 50gPolyunsaturated Fat: 19gMonounsaturated Fat: 71gCholesterol: 287mgSodium: 1244mgPotassium: 838mgFiber: 1gSugar: 12gVitamin A: 719IUVitamin C: 14mgCalcium: 56mgIron: 9mg