Crispy Roast Duck Rice

Experience the perfect blend of rich, savory flavors and irresistible textures with this Crispy Roast Duck Rice recipe, a show-stopping dish that's as comforting as it is indulgent. Featuring tender, golden-brown roast duck with gloriously crispy skin, infused with aromatic spices like star anise, cinnamon, and ginger, this recipe takes your dinner table to new heights. Paired with fragrant jasmine rice cooked to perfection and fresh, crunchy cucumber slices, this meal achieves a harmonious balance of hearty and refreshing. A touch of soy-honey glaze adds just the right amount of sweetness to the duck, creating a flavor-packed centerpiece that’s sure to impress. Ideal for special occasions or a luxurious weekend dinner, this easy-to-follow recipe comes together with an hour and a half of roasting, while the rest of the process is all about layering flavor and texture. Serve this elegant dish with a generous sprinkling of spring onions for a restaurant-worthy finish. Perfect for lovers of Asian-inspired cuisine, “crispy duck recipe,” “roast duck with rice,” and “how to cook duck at home” are must-know phrases for this culinary delight.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 1 whole (about 5 pounds) duck
• 2 tablespoons salt
• 1 teaspoon black pepper
• 2 pods star anise
• 1 stick cinnamon stick
• 2 inches, sliced ginger
• 4 cloves, smashed garlic
• 4 stalks, chopped into 2-inch pieces scallions
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cups jasmine rice
• 4 cups water
• 2 sliced spring onions
• 1 sliced, for serving cucumber

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Rinse the duck under cold water and pat dry with paper towels.

Step 3

Rub the duck generously with 1 tablespoon of salt and black pepper, both inside and out.

Step 4

Insert star anise, cinnamon, sliced ginger, and smashed garlic inside the duck's cavity.

Step 5

Tie the legs together with kitchen twine and fold the wings underneath the bird.

Step 6

Place the duck on a rack in a roasting pan, breast side up, and roast for 1.5 to 2 hours, depending on the size of your duck, basting occasionally with its own fat.

Step 7

While the duck is roasting, prepare the rice. Heat 4 cups of water with 1 teaspoon of salt until simmering.

Step 8

Rinse the jasmine rice under cold water until the water runs clear, then drain.

Step 9

In a large saucepan, add the rice and pour in the simmering salted water. Cover and cook on low heat for 15 minutes or until the rice is tender and water is absorbed.

Step 10

Once the duck skin is golden and crispy, increase the oven temperature to 400°F (200°C) for the last 15 minutes of cooking time.

Step 11

For a glaze, in a small pan, mix soy sauce and honey, and simmer for 2-3 minutes until slightly thickened. Brush over the duck during the last 10 minutes of roasting.

Step 12

Remove the duck from the oven and let it rest for 15 minutes before carving.

Step 13

Serve the carved duck over a bed of cooked jasmine rice, topped with sliced spring onions and a side of sliced cucumber.

Nutrition Facts

Serving size	(3867.9g)

Amount per serving	% Daily Value*
Calories	8401.6

Total Fat 643.0g	0%
Saturated Fat 218.8g	0%
Polyunsaturated Fat 82.6g
Cholesterol 1905.1mg	0%
Sodium 20380.0mg	0%
Total Carbohydrate 171.0g	0%
Dietary Fiber 8.6g	0%
Total Sugars 20.1g
Protein 448.9g	0%

Vitamin D 90.7IU	0%
Calcium 564.7mg	0%
Iron 72.1mg	0%
Potassium 5479.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.0%

Protein: 21.7%

Carbs: 8.3%