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Chinese Five Spice Duck with Prawn Curry and Crispy Duck Fat Potatoes
This Chinese Five Spice Duck with Prawn Curry combines three flavour-packed dishes into one memorable dining experience.
Chinese Five Spice Duck with Crispy Duck Fat Potatoes and Spicy Moroccan Curry
Why You Will Love and Enjoy This Chinese Five Spice Duck with Prawn Curry
- You get three impressive dishes that work beautifully together on one table.
- The duck fat potatoes are crisp on the outside and fluffy inside.
- The Moroccan curry brings just the right amount of spice and richness.
Chinese Five Spice Duck with Prawn Curry
- Prep Time: 30 minutes
- Marinating: 12 hours
- Cook Time: 150 minutes
- Total Time: 15 hours
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
This meal brings together three favourites on one table: fragrant Chinese Five Spice roasted duck, crispy duck fat potatoes, and a spicy Moroccan prawn and chicken curry. It’s the kind of feast that’s perfect for family gatherings, and while it takes a little planning, every bite makes it worthwhile.
Ingredients
Units
Scale
Chinese Five Spice Roasted Duck
- 4.4 lb to 5.5 lb – 1 whole duck, approximately 2 to 2.5 kg
- 1 tbsp Chinese Five Spice
- 1 tbsp garlic and herb seasoning
- 1 tsp turmeric
- 1 tbsp ginger and garlic paste
Duck Fat Roasted Potatoes
- 3.3 pd (approx) – 1.5 kg potatoes, peeled and cut into chunks
- Salt, to taste
- 1 tsp dried thyme
- Pinch of colouring powder or paprika for colour (optional)
- 1/2 cup reserved duck fat
Spicy Moroccan Prawn and Chicken Drumette Curry
Chicken
- 2.2 lb – 1 kg chicken drumettes
- 1 tbsp Moroccan spice
- 1 tbsp brown sugar
- 1 tbsp chicken seasoning
Prawns
- 4.4 lb – 2 kg peeled and deveined prawns
- 2 tbsp Moroccan spice
Curry
- 1 tbsp oil
- 1 large onion, chopped
- 10 to 12 curry leaves
- 5 green chili peppers, sliced (Reduce to 2 or 3 if you prefer milder heat)
- 1 tsp cumin seeds
- 1 tbsp ginger and garlic paste
- 1 tsp turmeric
- 1 tbsp Moroccan spice
- 1 tbsp Kashmiri chili spice
- 6 oz (approx) – 1 x 170 g can of tomato paste
- 1 chicken stock cube
- 1 cup water
- Salt, to taste
Instructions
Chinese Five Spice Roasted Duck
- Pat the duck completely dry inside and out with a paper towel. Removing excess moisture helps the skin crisp up during roasting.
- Mix 1 tbsp Chinese Five Spice, 1 tbsp garlic and herb seasoning, 1 tsp turmeric, and 1 tbsp ginger and garlic paste.
- Rub the seasoning mixture all over the duck, including inside the cavity.
- Place the duck on a rack set over a roasting tray. This allows the fat to drip away while cooking.
- Roast at 320⁰F (160⁰C) for approximately 2 hours, or until the internal temperature reaches 165⁰F (74⁰C) in the thickest part of the thigh.
- For crispier skin, increase the oven temperature to 400⁰F (200⁰C) for the final 15 to 20 minutes.
- Remove from the oven and allow the duck to rest for 15 minutes before carving.
- Reserve 1/2 cup of duck fat from the roasting tray for the potatoes.
Duck Fat Roasted Potatoes
- Place the potatoes in a microwave-safe dish.
- Season with salt, 1 tsp dried thyme, and colouring powder if using.
- Cover and microwave for 6 minutes until partially cooked.
- Carefully drain any excess moisture.
- Toss the potatoes with 1/2 cup reserved duck fat until evenly coated.
- Spread onto a baking tray in a single layer.
- Roast at 355⁰F (180⁰C) for 35 to 45 minutes, turning once halfway through, until crisp and deeply browned.
Spicy Moroccan Prawn and Chicken Drumette Curry
- Marinate the 1 kg chicken drumettes overnight with 1 tbsp Moroccan spice, 1 tbsp brown sugar, and 1 tbsp chicken seasoning.
- Marinate the 2 kg prawns overnight with 2 tbsp Moroccan spice. Feel free to reduce the prawns to 1.5 kg, if you wish.
- Heat 1 tbsp oil in a large pan over high heat.
- Flash fry the marinated prawns for 2 minutes. Remove and set aside.
- Add the marinated chicken drumettes to the same pan and cook for approximately 5 minutes until lightly browned. Remove and set aside.
- Add the chopped onion, curry leaves, 5 sliced green chili peppers, and 1 tsp cumin seeds. Cook until the onion softens.
- Stir in 1 tbsp ginger and garlic paste, 1 tsp turmeric, 1 tbsp Moroccan spice, and 1 tbsp Kashmiri chili spice.
- Cook for 2 to 3 minutes until fragrant.
- Add the tomato paste, chicken stock cube, and 1 cup of water. Stir well.
- Return the chicken drumettes to the pan.
- Simmer for 10 to 15 minutes, or until the chicken is nearly cooked through.
- Add the prawns and cook for another 5 to 10 minutes until both the chicken and prawns are fully cooked.
- Taste and adjust seasoning with salt if needed.
- Serve hot alongside the duck and roasted potatoes
Notes
Created, prepared, tried, and tested by Irene
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Additional Information
- Is the duck covered while roasting? No, roast uncovered on a rack.
- Do the potatoes need boiling first? No. The microwave pre-cook step replaces boiling.
- Are the prawns cooked before adding to the curry? Yes. They are briefly flash-fried first, then finished in the curry.
- Can I make the curry ahead? Yes. It tastes even better the next day.
- Can I use duck breasts instead of a whole duck? Yes, but adjust cooking times accordingly.
- Can I skip the microwave step for the potatoes? Yes. Parboil them for 8 to 10 minutes instead.
Storage
- Duck: Store refrigerated in an airtight container for up to 3 days.
- Potatoes: Store refrigerated for up to 3 days. Reheat in the oven or air fryer.
- Curry: Store refrigerated in an airtight container for up to 3 days.
Can This Be Frozen?
- Duck: Yes, freeze for up to 3 months.
- Curry: Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Potatoes: Not recommended, as the texture can become grainy after thawing.
Ingredient Substitutions
- Chicken drumettes can be replaced with chicken thighs.
- Prawns can be replaced with shrimp.
- Kashmiri chili spice can be replaced with mild chili powder plus paprika.
- Duck fat can be replaced with goose fat or olive oil.
- Fresh ginger and garlic can replace prepared ginger and garlic paste.
- Cumin seeds can be replaced with ground cumin if needed.
When One Main Course Isn’t Enough
Chinese Five Spice Duck with Prawn Curry combines three standout dishes into one satisfying meal. The crispy roast duck, flavourful duck fat potatoes, and rich Moroccan curry each bring something different to the table, creating a dinner that feels both impressive and approachable. It’s the kind of meal that turns an ordinary gathering into an occasion and leaves everyone looking forward to the next serving.
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