This elegant Asian-inspired roast duck is flavoured with Chinese five-spice powder and dried juniper berries. Serve this special occasion entrée with our sweet Ginger Hoisin Sauce.

Yield: Serves 4.



  • 1 1/2 tbsp Chinese five-spice powder
  • 2 whole star anise
  • 3/4 tsp dried juniper berries
  • 1/8 tsp pink peppercorns
  • 1/4 cup grapeseed oil or canola oil
  • 4 1/2 lb (2.3 kg) frozen whole duck, thawed or fresh whole duck
  • 1 lemon, halved
  • 4 sprigs fresh thyme
  • Ginger Hoisin Sauce*


  1. Preheat oven to 375°F.
  2. To prepare rub, grind Chinese five-spice powder, star anise, juniper berries and peppercorns in a spice mill or coffee grinder. Alternatively, a mortar and pestle may be used. Transfer spice mixture to a bowl. Add oil and stir to combine; set aside.
  3. Remove neck and giblets from duck cavity; discard or reserve for another use. Stuff cavity with lemon and thyme. Tuck wings under duck and tie legs together using butcher’s twine. Spread rub all over duck.
  4. Place duck, breast side up, on a rack in a shallow roasting pan. Roast until a meat thermometer registers 180°F, about 1 3/4 hours. Transfer duck to a platter and cover with foil. Let stand for 15 minutes before carving. Cut off and discard butcher’s twine. Carve duck. Serve with Ginger Hoisin Sauce.
Nutritional analysis per serving:

719 calories, 63.3 g fat, 33.3 g protein, 2.8 g carbohydrate, 0.5 g fibre, 103 mg sodium

*Ingredient not included in nutritional analysis.


Dried juniper berries are small dark blue berries that have a strong piney taste. Juniper berries are often used for flavouring gin, but they also pair well with wild meats. Look for dried juniper berries in specialty food stores.