Whole roast duck

Whole roast duck

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  • 8
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 2 hours
  • Woolworths Paul Cluver Pinot Noir 2018


  • 2 Woolworths fresh free-range duck with Chinese five-spice
  • sea salt, to taste

Cooking Instructions

Preheat the oven to 220°C. Pat dry the ducks using kitchen paper. Divide one of the five-spice sachets between the ducks.

2. Rub the spice and salt onto and inside the ducks, then place on a cooling rack over a deep baking tray and roast for 15–20 minutes. Reduce the oven’s temperature to 180°C and roast for a further 1–1½ hours, or until the ducks are cooked. Remove from the oven and allow to rest for 20 minutes.

Cook’s note: Serve with cauliflower mash and teriyaki wok-fried greens. The second sachet of five-spice and leftover roast duck can be used to make duck, chilli and ginger wonton broth. Find this recipe here.

Find more duck recipes here.

Photographs: Myburgh Du Plessis 
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira


Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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