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.
Five-Spice Glazed Rotisserie Duck Recipe
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
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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.