The recent Chinese New Year celebrations have put us in great spirits, experiencing delicious Asian cuisine and culture. So – we thought we’d share a super simple and scrumptious recipe with you, thanks to our friends at Woolworths.

You can find all the ingredients you need and more at Woolworths Murray Street Mall.


  • 1 packet 1.6kg whole duck
  • 2 tsp five-spice powder
  • 2 tsp sugar
  • 2 tsp salt
  • 6 slices ginger
  • 4 star anise
  • 2 garlic cloves – bruised
  • 2 tbs soy sauce
  • 2 tbs honey
  • 2 tbs shaoxing wine or dry sherry


  1. Preheat oven to 200°c. Rinse duck and pat dry with paper towel. Combine spice, sugar and salt. Rub into skin and cavity. Place duck, breast-side down on a greased rack in a roasting pan. Place garlic, ginger and star anise inside duck.
  2. Combine soy, shaoxing and honey in a saucepan and simmer for 1 minute. Brush glaze all over duck and place into middle of the oven. Reduce temperature to 190°c and bake for 30 minutes, brushing occasionally with glaze.
  3. Turn duck over, brush with glaze and cook for a further 45 minutes, brushing occasionally with glaze until cooked and skin is a deep-golden brown. Remove from oven and rest for 20 minutes before serving.
  4. Cut into pieces and serve with steamed rice and vegetables. (we used baby pak choy, spring onion, red capsicum and sugar snap peas).

TIP: leftover duck meat is great in risotto, pasta and stir-fries. Use the bones as the basis of a steaming noodle soup and add leftover duck meat at the end to warm through.