Chinese Crispy Roast Duck

Learn how to make Chinese Crispy Roast Duck with Philips Kitchen Appliances. Share with your friends and family!


  • Frozen rice duck 1 pc(1.4kg)
  • Hoisin sauce 1 tbsp
  • Five spices powder 1 tsp
  • Pepper 1 tsp
  • Shaoxing wine 2 tbsps
  • Sugar 1 tbsp
  • Salt 1 tsp
  • Sichuan peppercorn 1 tbsp
  • Star anise 4 pcs
  • Cinnamon 4 slices
  • Spring onion (sectioned) 1 pc
  • Ginger 2 slices
  • Water 1000g
  • Honey wash:
  • Honey 2 tbsps
  • Warm water 60g
  • For serving:
  • Chinese pancake 10 slices
  • Cucumber (cut into strips) 1 pc
  • Scallion (shredded) 1 pc
  • Hoisin sauce 3 tbsps


  • Defrost the rice duck, rinse and wipe dry. Cut off the head, feet and lower part of the wings.
  • Prepare the marinade by mixing the hoisin sauce, five spices powder, pepper, 1 tbsp Shaoxing wine, sugar and salt, rub all over the cavity of the duck, and secure with a skewer.
  • Put the Sichuan peppercorns, star anise, cinnamon, remaining 1 tbsp Shaoxing wine, spring onion and ginger in a large saucepan. Add water and bring to boil. Blanch the duck for 2 minutes until the skin is tightened.
  • Drain the duck and wipe dry. Hang the duck up and leave to air-dry for 6-8 hours.
  • Put the duck into the Airfryer and roast at 150˚C for 35 minutes.
  • When finished, turn the heat up to 180˚C and roast for another 15 minutes. Brush the skin with the honey wash in three intervals. Then remove the skewer.
  • Flake the skin and meat off the duck. Served with warm pancakes, cucumber, scallion and hoisin sauce.
  • Nutrition Tips: Leslie Chan. Registered Dietitian (UK)
  • The skin of an airfried crispy roast duck has 80% fat reduced during cooking. The skin is crispy and the meat is smooth and tender.
Chinese Crispy Roast Duck

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