Crispy Roast Half Duck

Name: Crispy Roast Half Duck
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 half Duck about 1kg; 2 tsp Chinese five spice; 2 tbsp honey; 2 tbsp soy sauce; 2 cloves Garlic crushed; 15g ginger grated; 1 tsp salt

A crisp-skinned roast half duck rubbed with Chinese five spice and finished with a light honey-soy glaze.

110 mins Serves 2Oven

Ingredients ↓Method ↓

Method

15 mins prep95 mins cook110 mins total

Heat the oven to 220°C/200°C fan. Pat the duck half dry, prick the skin and rub with salt and Chinese five spice.
Place skin-side up on a rack over a roasting tray and roast for 20 minutes. Reduce the oven to 180°C/160°C fan and roast for 55–65 minutes, draining excess fat once.
Mix the honey, soy sauce, garlic and ginger. Brush over the duck and return to the oven for 10 minutes until glossy and crisp.
Rest for 15 minutes, then carve and serve with rice, greens or pancakes.

Notes

Dry the skin well before roasting and rest the duck for at least 15 minutes before carving.

About this recipe

This roast half duck keeps the method simple: dry the skin thoroughly, render the fat slowly, then finish with a honey-soy glaze. Chinese five spice gives the meat a warm, aromatic edge.

Serve the duck with rice, greens or pancakes. Save the rendered fat for roasting potatoes or vegetables.