Honey and Chili Roasted Duck
Elevate your next dinner gathering with this irresistible Honey and Chili Roasted Duck, a show-stopping centerpiece that combines smoky spices, a touch of sweetness, and a hint of heat. This recipe highlights a whole duck roasted to golden perfection, its skin expertly scored to render the fat and develop a mouthwatering crispiness. The star of the dish is the bold honey-chili glaze, made with soy sauce, rice vinegar, fresh orange juice, and a kick of red chili flakes, creating a perfect balance of sweet, savory, and spicy flavors. Finished at a high temperature for that caramelized, lacquered finish, this duck is garnished with fresh cilantro and vibrant red chilies for an extra pop of flavor and color. Impress your guests with this easy yet elegant main course, ideal for holidays, special occasions, or an indulgent weekend feast.
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Recipe Information
Ingredients
- 1 piece (approximately 5 lbs) Whole duck
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Ground ginger
- 4 tablespoons Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Red chili flakes
- 2 tablespoons Fresh orange juice
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 tablespoon Sliced red chilies (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Remove the duck's giblets, rinse the duck inside and out with cold water, and pat it dry with paper towels.
Using a sharp knife, score the duck's skin in a crisscross pattern, being careful not to cut into the meat. This allows the fat to render while cooking.
Season the duck generously on all sides and inside the cavity with salt, black pepper, paprika, garlic powder, and ground ginger.
Place the duck on a roasting rack inside a roasting pan, breast side up. Roast for 1 hour, periodically draining excess fat from the pan.
While the duck cooks, prepare the glaze by whisking together honey, soy sauce, rice vinegar, red chili flakes, fresh orange juice, and olive oil in a small bowl.
After the first hour of roasting, brush the duck with a layer of the honey-chili glaze. Return to the oven and continue roasting for another 30 minutes.
After 30 minutes, brush the duck with more glaze. Increase the oven temperature to 425°F (220°C) for the final 20 minutes to achieve a crispy, caramelized skin. Keep a close eye to ensure it doesn’t burn.
Remove the duck from the oven when the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Let it rest for 10-15 minutes before carving.
Garnish with fresh cilantro and sliced red chilies, if desired. Serve warm with your favorite side dishes.
Nutrition Facts
Calories |
8090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 683.9 g | 877% | |
| Saturated Fat | 217.7 g | 1088% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2268 mg | 756% | |
| Sodium | 10418 mg | 453% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 72.3 g | ||
| Protein | 435.8 g | 872% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 3795 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
