Recipe courtesy of Tom Douglas
Save Recipe Print
Total:
2 hr 47 min
Prep:
15 min
Inactive:
2 min
Cook:
2 hr 30 min
Yield:
4 servings

Ingredients

Directions

To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.

Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.

Preheat a grill.

When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.

Cook's Note

*If Szechwan peppercorns are difficult to find, then you can substitute cardamom seeds for the fragrant spices in this recipe. If you don't have a rotisserie, you can roast the ducks in the oven on a rack in a roasting pan. Roast the ducks at 500 degrees F for 30 minutes, then turn the heat down to 350 degrees F and continue roasting for another 50 minutes or more until the juices run clear and an instant read thermometer inserted in the thigh reads 175 degrees F. (It takes longer to cook the ducks on a rotisserie over a grill because you have to keep the fire low to avoid flare-ups from the dripping duck fat.)

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Duck Confit

Recipe courtesy of Lora Brody

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Five-Spice Duck Breast

Recipe courtesy of Guy Fieri

Five-Spice Grilled Duck with Citrus Sauce and Couscous

Recipe courtesy of Team A Friends

Seared Five-Spice Duck Beast with Plum Wine Sauce

Seared Five-Spice Duck Breast with Snow Peas and Watercress

Recipe courtesy of Martin Yan

Five-Spice Duck Tostada with Ginger-Chile Cream Dressing

Recipe courtesy of Bev Gannon

Seared Five-Spice Duck Breast with Plum Wine Sauce

Five Spice Seared Duck - Asian Greens Spring Roll

Recipe courtesy of Kevin Rathbun

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.