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Tea Roasted Duck


  • 4.4 lbs - 2 kgs whole Duck
  • Sesame Oil

Spice Rub

  • 1 tsp loose leaf Tea
  • 2 tsps Asian 5 spice powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

For Duck Fat

  • 2 - 3 Star Anise
  • 2 inches Cinnamon
  • 5 Garlic cloves


  • 1/4 cup Green Pepper
  • 1/4 cup Onions
  • 1/4 cup Mushrooms
  • 3 - 4 slices of Ginger and
  • 2 -3 slices Mandarins
  • 1 tsp Tea steeped in 1/2 cup Water
  • 1 - 2 tsps Cornstarch slurry


  • 2 cups cubed Potatoes


  • Prepare the spice rub by crushing the tea with your fingers and adding the rest of the ingredients
  • Make sure the Duck is dry and score the breast in a crosshatch pattern
  • Score the legs as well
  • Drizzle some sesame oil over it followed by the spice run and coat the entire bird
  • Place the bird over a trivet in a roasting pan
  • Add the star anise, cinnamon and garlic to the base of the pan so it flavours the duck fat
  • Roast in a preheated oven for 1 hr and 20 mins
  • Remove and drain out the duck fat and keep aside
  • Add the green pepper, onion, mushrooms, ginger and mandarin to the base or the pan and return to the oven for another 40 mins
  • In a pan add some of the duck fat and cook the cubed potatoes till golden brown
  • Once cooked keep the bird aside and transfer all the veg to a pan with the liquid, add the tea and squeeze the mandarin juice and heat an then ad the cornstarch slurry