Recipe
Honey Soy Roast Duck
A glossy honey-soy roast duck with crisp skin, fragrant Chinese five spice and a savoury-sweet glaze for a generous family dinner.
Ingredients
Method
20 mins prep110 mins cook130 mins total
Heat the oven to 220°C/200°C fan. Pat the duck dry, prick the skin all over, and rub with the salt and Chinese five spice.
Roast the duck breast-side up for 20 minutes, then reduce the oven to 180°C/160°C fan and cook for 1 hour 30 minutes, draining excess fat once or twice.
Mix the honey, soy sauce, rice vinegar, garlic and ginger. Brush the duck generously with the glaze and roast for 15–20 minutes more, brushing again halfway through, until glossy and cooked through.
Rest the duck for 20 minutes before carving. Spoon over the pan juices and serve with rice or greens.
Notes
Score the skin without cutting into the meat, and rest the duck before carving so the juices settle.
About this recipe
This honey-soy roast duck is built around crisp skin and a lacquered glaze. Chinese five spice, ginger, garlic and rice vinegar keep the sweetness balanced while the roasting juices add depth.
Give the duck time to render and rest before carving. Serve it with steamed rice, greens or cucumber salad so the rich meat and sticky glaze stay in balance.
