For a splendid feast try this recipe for Chinese-inspired marinated roast duck, served with a simple vegetable stir-fry.


  • 1 whole small duck

  • 3 tsp Chinese 5-spice

  • For the vegetables

  • 4 small pak choy

  • 1 bunch of asparagus

  • 200g spinach

  • ½ ginger

  • 1 chilli

  • 1 red onion

  • 1 coriander

  • 1 clove garlic

  • 2 tbsp of soy sauce

  • 2 tbsp groundnut oil

  • For marinade:

  • 200ml soy sauce

  • 200ml shaohsing vinegar

  • 250ml thai sweet chilli sauce

  • 150g yellow rock sugar

  • 2 strips dry orange peel

  • 1 red chilli

  • 6cm piece ginger sliced

  • 2 cinnamon sticks

  • 2 star anise

  • ½ litre water

  • To serve

  • Boiled plain rice or noodles


  • For duck:

  • 1.

    Blanch duck in boiling water allow to cool. Season inside of duck with 5-spice powder.

  • 2.

    Place all marinade ingredients in pot. Bring to boil and reduce by half.  Put marinade in deep-sided tray, place duck breast side down in marinade, and marinade for 1 hour.

  • 3.

    Preheat the oven to 180c. Put duck on trivet and roast for 20 minutes, then reduce oven to 160c and roast for another 40 minutes. Brush with marinade every 20 minute. Remove, carve and serve.

  • For the vegetables:

  • 1.

    Blanch the pak choy and asparagus, place to one side. Warm the oil, add the ginger, chilli, onion, garlic, all together and fry until softened. Add the pak choy, asparagus, fry for 2 minutes then add soy, spinach and coriander. Serve with rice or noodles.

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