Soy Roast Duck with Hoisin Gravy
Elevate your dinner table with this rich and flavorful Soy Roast Duck with Hoisin Gravy, a show-stopping main course that balances juicy, tender meat with a crispy, caramelized skin. Infused with a savory-sweet marinade featuring soy sauce, hoisin, honey, fresh ginger, and garlic, this roasted duck is slow-baked to perfection, allowing the aromatic star anise to permeate the meat for an irresistible depth of flavor. The recipe is topped off with a velvety hoisin gravy—thickened with a touch of cornstarch and enriched with chicken stock—perfect for drizzling over the roasted duck or accompanying it with steamed rice or sautéed greens. Whether you're hosting a special gathering or looking to try your hand at a classic Chinese-inspired dish, this soy roast duck is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 Whole duck
- 120 ml Soy sauce
- 3 tbsp Hoisin sauce
- 2 tbsp Honey
- 1 tbsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 tbsp Rice wine vinegar
- 1 tbsp Sesame oil
- 2 pieces Star anise
- 250 ml Chicken stock
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 Scallions, chopped (for garnish)
Instructions
Preheat your oven to 190°C (375°F).
Rinse the duck thoroughly under cold running water and pat it dry with paper towels. Trim excess fat and prick the skin all over with a fork to allow the fat to render while roasting.
In a small bowl, combine the soy sauce, hoisin sauce, honey, grated ginger, minced garlic, rice wine vinegar, and sesame oil to make the marinade.
Rub the marinade all over the duck, ensuring you coat it well, both outside and inside the cavity. Place the star anise inside the duck cavity for added flavor.
Place the duck on a roasting rack set over a baking tray lined with foil. Roast the duck in the preheated oven for approximately 1 hour 45 minutes, basting it with the pan drippings every 20 minutes.
While the duck is roasting, prepare the hoisin gravy. In a saucepan, heat the chicken stock over medium heat. Add 2 tablespoons of the same marinade (reserved before marinating the duck) to the stock for added flavor.
Mix the cornstarch and water in a small bowl to make a slurry. Gradually whisk this into the simmering stock until the gravy thickens. Keep warm.
After roasting, allow the duck to rest for 15 minutes before carving.
Serve the duck carved into pieces with hoisin gravy drizzled over the top. Garnish with chopped scallions and serve with steamed rice or vegetables.
Nutrition Facts
Calories |
3845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.8 g | 402% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 6773 mg | 294% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 36.8 g | ||
| Protein | 214.0 g | 428% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2243 mg | 48% | |
*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.
