Five Spice Glazed Rotisserie Duck

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

This five spice glazed rotisserie duck is a bold and aromatic showstopper, combining the rich flavor of duck with the complex flavors of traditional Chinese five spice. Perfect for gatherings, adventurous campfire meals, or a luxurious weekend cookout, the duck is all about the balance of sweet and savory, with the touch of rustic from the live fire.

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 without burning, basting itself in its flavorful fat. The result is irresistibly crispy skin and succulent, juicy meat infused with spice and smoky character.

The glaze is made with a blend of honey, soy sauce, and five spice powder that in the final stages of cooking caramelizes forming the sticky-sweet skin. Each rotation and addition of the glaze builds flavor and texture, creating a bird that’s both visually stunning and mouthwateringly delicious.

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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

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The duck on a rotisserie with the 5-spice glaze being added with a green brush
This Asian-inspired rotisserie duck features a Chinese five-spice glaze to finish it off. Something a little different for your next outdoor cook.
Preparation 30 minutes
Cook 1 hour 30 minutes
Ready in 2 hours
Servings 4 Servings
CourseDinner
InfluenceAsian
DifficultyExperienced
MethodRoast

Ingredients

Rotisserie Duck

  • 6 pound duck
  • 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, allowing the water to 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 of about 400 degrees F (205 degrees C). The heat will likely be much higher than this, so adjust the cooking height as needed as the meat rotates.
  • Add the duck to the prepared rotisserie and start cooking with the rotisserie turning.
  • Continue cooking until the duck is brown and the juices run clear, which takes about 90 minutes. Alternatively, the internal temperature should 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 this process a few times over about 10 minutes, until you achieve the desired color and finish.
  • Remove the spit from the rotisserie and slide the duck from the spit. Let rest for 5 minutes.
  • Cut the duck into serving portions and eat while still hot.

Nutritional Information

Calories: 2801kcalCarbohydrates: 11gProtein: 79gFat: 268gSaturated Fat: 90gPolyunsaturated Fat: 35gMonounsaturated Fat: 127gCholesterol: 517mgSodium: 1356mgPotassium: 1488mgFiber: 1gSugar: 9gVitamin A: 1270IUVitamin C: 24mgCalcium: 95mgIron: 17mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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Comments

  1. 4 stars
    First, my compliment to the instructions and glaze. The flavor and texture of this duck was amazing. I had a hard time finding rice wine so I used a mellow sake. My only issue is that even though I dry-brined the duck for 36 hrs, the skin did not come out crispy, so I had to finish it off in the broiler.