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

Five-Spice Glazed Rotisserie Duck Recipe

Saffron Hodgson
1
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.
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.