📝 About This Recipe
This exquisite roast duck is the pinnacle of celebratory poultry, featuring a shattered-glass skin and succulent, melt-in-your-mouth meat. Inspired by the legendary roasting techniques of East Asia, the bird is bathed in a fragrant honey and soy glaze that caramelizes into a deep mahogany finish. It is a masterclass in the balance of sweet, savory, and aromatic flavors, making it a show-stopping centerpiece for any dinner party.
🥗 Ingredients
The Bird
- 5-6 lbs Whole Pekin Duck (giblets removed and patted completely dry)
- 1 tablespoon Kosher Salt
Aromatic Cavity Stuffing
- 2 inch piece Fresh Ginger (sliced into coins)
- 4 stalks Scallions (bruised)
- 2 whole Star Anise
- 1 piece Cinnamon Stick
The Honey Glaze
- 1/2 cup Wildflower Honey (high quality)
- 3 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Rice Vinegar
- 1 teaspoon Chinese Five-Spice Powder
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Orange Zest (from one large orange)
👨🍳 Instructions
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1
Prepare the duck by removing the giblets and excess fat from the cavity. Use a sharp skewer to prick the skin all over, especially around the breast and thighs, being careful to only pierce the skin and fat, not the meat.
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2
Pour a kettle of boiling water over the duck skin while it sits on a rack in the sink. This tightens the skin and helps the fat render more effectively.
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3
Pat the duck extremely dry with paper towels. Rub the inside and outside with kosher salt. Place the duck on a wire rack over a baking sheet and refrigerate uncovered for 24 hours to air-dry the skin.
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4
Preheat your oven to 350°F (175°C). Stuff the cavity with the sliced ginger, bruised scallions, star anise, and cinnamon stick.
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5
Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even roasting.
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6
Place the duck breast-side up on a roasting rack in a heavy-bottomed roasting pan. Roast for 60 minutes.
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7
While the duck roasts, prepare the glaze by whisking together the honey, soy sauce, rice vinegar, five-spice powder, hoisin, and orange zest in a small saucepan over low heat until well combined and slightly thickened.
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8
After the first hour, remove the duck from the oven and carefully drain the rendered fat from the bottom of the roasting pan (save this liquid gold for roasting potatoes later!).
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9
Increase the oven temperature to 400°F (200°C). Brush a generous layer of the honey glaze all over the duck.
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10
Return the duck to the oven for another 30-45 minutes. Every 10 minutes, apply another layer of glaze until the skin is a deep, glossy mahogany and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
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11
Remove the duck from the oven and let it rest undisturbed for at least 15-20 minutes. This allows the juices to redistribute and the skin to crisp up further.
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12
Carve the duck by first removing the legs and wings, then slicing the breast meat into thin strips. Serve immediately while the skin is at its peak crunch.
💡 Chef's Tips
For the crispiest skin, never skip the 24-hour air-drying process in the fridge; moisture is the enemy of crunch. When pricking the skin, hold the skewer at an angle to avoid hitting the meat, which would cause juices to escape and steam the skin from the inside. If the wing tips or legs start to darken too quickly during the final glazing, wrap them loosely in small pieces of aluminum foil. Use a silicone pastry brush for the glaze to ensure an even coating without tearing the delicate skin. Always save the rendered duck fat in a glass jar; it lasts for months in the fridge and is the best fat for frying eggs or potatoes.
🍽️ Serving Suggestions
Serve with thin Mandarin pancakes, sliced cucumbers, and scallion shreds for a classic DIY wrap experience. Pair with a side of ginger-garlic bok choy or steamed broccolini to cut through the richness of the duck. Accompany with a bowl of fluffy jasmine rice or savory duck-fat roasted fingerling potatoes. For a beverage pairing, choose a high-acid red wine like a Pinot Noir or a slightly sweet German Riesling to balance the honey glaze. A small dish of extra hoisin sauce mixed with a teaspoon of the honey glaze makes for an excellent dipping sauce.