Home Cooked Fresh Roast Duck 自制香脆烤鸭

1. Prepare the Duck
Clean the duck inside and out, removing any excess fat. Pat dry with paper towels.
Rinse and drain well so the skin stays dry — this helps it crisp up.

2. Season the Duck
In a small bowl, mix salt, pepper, and five‑spice powder. Rub the seasoning all over the duck, including inside the cavity.
Add garlic and orange halves into the cavity for added aroma.

3. Air Dry
Put the duck on a rack in the fridge uncovered for 1–4 hours (this makes skin crispier). If you don’t have time, let it sit at room temperature for 20–30 minutes.

4. Roast
Preheat your oven to 190 °C / 375 °F. Place the duck breast‑side up on a rack in a roasting pan.
Roast for about 1 hour 15 minutes to 1 hour 30 minutes depending on size.
Every 20–30 minutes, spoon the rendered fat over the duck to keep it moist.

5. Glaze
About 10 minutes before it’s done, mix honey and warm water, then brush gently over the skin. Return to oven until skin is deep golden and crisp.

6. Rest & Serve
Let the duck rest for 10–15 minutes before carving. This locks in juices and keeps the meat tender.

1. 准备鸭子
清洗鸭子内外，去除多余的脂肪。用厨房纸擦干。
鸭皮越干烤出来越脆，所以务必擦干并沥干水分。

2. 腌制
把盐、黑胡椒、五香粉混合，均匀抹在鸭身和腔内。
将大蒜和橙子放入鸭腔增加香气。

3. 风干
把鸭子放在烤架上，放进冰箱冷藏敞口 1–4 小时（可以让皮更干更脆）。
如果时间不够，可以常温放置 20–30 分钟。

4. 烘烤
烤箱预热到 190 °C。将鸭子胸部朝上放在烤盘中的烤架上。
烤约 1 小时 15 分钟到 1 小时 30 分钟（依据鸭子大小调整）。
每隔 20–30 分钟用滴出的油淋在鸭身上保持多汁。

5. 蜜汁上色
临出炉前大约 10 分钟，将蜂蜜和温水混合，刷在鸭皮上，再继续烤至皮色金黄香脆。

6. 静置切片
烤好后静置 10–15 分钟再切片，这样肉更嫩多汁。

享受这道香脆多汁的家庭烤鸭吧！