Roast Duck with a Honey Soy Basting Sauce
Indulge in the irresistible flavors of Roast Duck with a Honey Soy Basting Sauce—a show-stopping dish that's as elegant as it is delicious. This recipe transforms a whole duck into a culinary masterpiece, showcasing perfectly crispy skin and juicy, tender meat. The star of the show is the basting sauce, a tantalizing blend of honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and a hint of orange zest, creating a mouthwatering glaze with a delightful balance of sweet, savory, and tangy notes. The duck is roasted to perfection in a two-step process, ensuring the skin turns golden-brown and crispy while the fat is rendered away. Garnished with fresh green onions for a pop of color and served alongside your favorite sides like steamed rice or roasted vegetables, this dish makes an unforgettable centerpiece for any dinner gathering. Whether you’re preparing for a special occasion or simply treating yourself, this roast duck recipe delivers restaurant-quality results right at home.
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Recipe Information
Ingredients
- 1 piece (approx. 5 lbs) Whole duck
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Honey
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 cloves (minced) Garlic
- 1 inch (grated) Ginger
- 1 teaspoon Sesame oil
- 1 teaspoon Orange zest
- 1 cup Water
- 2 stalks (sliced, for garnish) Green onions
Instructions
Preheat your oven to 350°F (175°C).
Rinse the duck thoroughly under cold water and pat it dry with paper towels. Remove any excess fat from the cavity.
Rub the duck all over with salt and black pepper, including inside the cavity.
Using a sharp knife, score the duck's skin in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat and create crispy skin.
Place the duck on a roasting rack in a roasting pan, breast-side up. Pour 1 cup of water into the bottom of the pan to prevent drippings from burning.
Roast the duck in the preheated oven for 1 hour to begin rendering the fat. Remove the duck from the oven and carefully drain the fat from the pan (save it for later use, if desired).
While the duck is roasting, make the basting sauce. In a small saucepan, combine honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and orange zest. Heat over low heat until the ingredients are well combined. Set aside.
After the initial roasting time, increase the oven temperature to 400°F (200°C). Brush the duck generously with the honey soy basting sauce.
Return the duck to the oven and roast for an additional 20-30 minutes, basting every 10 minutes with the sauce, until the skin is deep golden-brown and crispy. Use a meat thermometer to ensure the internal temperature at the thickest part of the duck reaches 165°F (74°C).
Once done, remove the duck from the oven and let it rest for 10 minutes before carving.
Carve the duck and arrange it on a serving platter. Garnish with sliced green onions and serve with your favorite side dishes, such as steamed rice or roasted vegetables.
Nutrition Facts
Calories |
8081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 683.5 g | 876% | |
| Saturated Fat | 217.5 g | 1088% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 2268 mg | 756% | |
| Sodium | 13360 mg | 581% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 69.7 g | ||
| Protein | 436.8 g | 874% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 3756 mg | 80% | |
*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.
