How To Make Tea Roasted Duck / Asian Style Crispy Skin

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May. 19, 2020

Duck is rubbed with a sesame oil and a tea infused spice rub and then roasted in a hot oven till crispy and delicious. I was intrigued by Jamie Olivers Assam Duck and used that as the inspiration for this recipe. Even though Im a coffee drinker myself, we always have plenty of varieties of tea at home and I found a nice loose leaf Chinese tea that worked well in this recipe against the 5 spice powder.


Whole duck 2 Kilogram
Cubed potato 2 Cup (32 tbs)
Sesame oil 3 Tablespoon
Spice rub:
Loose leaf tea 1 Teaspoon
Asian 5 spice powder 2 Teaspoon
Salt 1/2 Teaspoon
Pepper 1/2 Teaspoon
For duck fat:
Star anise 3
Cinnamon 2 Inch
Garlic 5 Clove (25 gm)
Green pepper 1/4 Cup (4 tbs)
Onions 1/4 Cup (4 tbs)
Mushrooms 1/4 Cup (4 tbs)
Ginger slices 4
Mandarin slices 3
Tea 1 Teaspoon
Water 1/2 Cup (8 tbs)
Cornstarch slurry 2 Teaspoon



1. Prepare the spice rub by crushing the tea with your fingers and adding the rest of the ingredients

2. Make sure the Duck is dry and score the breast in a crosshatch pattern

3. Score the legs as well

4. Drizzle some sesame oil over it followed by the spice run and coat the entire bird

5. Place the bird over a trivet in a roasting pan

6. Add the star anise, cinnamon and garlic to the base of the pan so it flavours the duck fat

7. Roast in a preheated oven for 1 hr and 20 mins

8. Remove and drain out the duck fat and keep aside

9. Add the green pepper, onion, mushrooms, ginger and mandarin to the base or the pan and return to the oven for another 40 mins

10. In a pan add some of the duck fat and cook the cubed potatoes till golden brown

11. 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


12. Serve and Enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4