• 1 whole chicken
  • ½ teaspoon five-spice powder (for dusting the cavity)


  • ¼ cup light soy sauce
  • 2 tablespoons dark soy sauce (for the dark brown color)
  • 1 tablespoon sugar
  • 5-6 slices ginger
  • 1 teaspoon five-spice powder

For Basting Sauce

  • Leftover marinade (cooked)
  • 2 tablespoons maple syrup (or honey)




  • Lightly dust the inside of the chicken with ½ tsp of five spice powder
  • In a large bowl or ziploc bag, combine the marinade and coat the DUCK in it. Marinate for a minimum of 4 hours. (Preferably overnight)

Making the Basting Sauce

  • With the leftover marinade, cook it in a small pot over the stop top for 5-10 minutes on low heat.
  • Add in 2 tablespoons of maple syrup or honey at the end to sweeten and thicken it. Set this aside for basting at the end.

Roasting the DUCK

  • Pre-heat the oven to 177C
  • Once the oven has reached 177C, prepare the duck in the oven.
  • Remove the DUCK from the fridge 30 minutes prior to cooking it and stuff the DUCK with the ginger that it was in the marinade.
  • Place the duck with aluminum foil, drizzle with 2 tablespoon of oil and Cover the duck with aluminum foil Set up a tray with a rack and set the duck  on it. let it cook for 1.5 hours cover.
  • After 1.5 hours open the foil and check the duck (it should be soft and easy to remove, let the foil open and cook another 30-40 minutes make sure you basting the duck every 7 minutes until the duck is crispy.
  • Let the chicken rest for 10-15 minutes before cutting it.