Crispy Honey Soy Glazed Roast Duck
Indulge in the rich, savory goodness of this Crispy Honey Soy Glazed Roast Duck recipe, perfect for festive occasions or special gatherings. This dish features an aromatic basting sauce that beautifully marries sweet and salty flavors, creating a stunning glaze that coats the crisp, golden skin of the duck. With each bite, you'll experience the tender, juicy meat that pairs perfectly with the thickened basting sauce served on the side. Ideal for entertaining, this roast duck not only impresses with its flavor but also its presentation, making it the centerpiece of your dining table. Whether you're serving it alone or alongside other meats, this duck is sure to be a crowd-pleaser, often the first to disappear. Just keep in mind to prepare enough ducks for your guests, as its irresistible taste will leave them wanting more!
4
Servings
500
Calories
8
Ingredients
Ingredients
Duck
2 (kg (approximately, adjust based on size and servings needed))
Dijon mustard
4 (tablespoons)
Soy sauce
4 (tablespoons)
Honey
4 (tablespoons)
Garlic cloves
4 (crushed)
Dry white wine
4 (tablespoons)
Olive oil
1/3 (cup)
Cornflour
1-2 (teaspoons, for thickening)
Instructions
1
Begin by rinsing the duck under cold running water, ensuring you remove any remaining feathers. Pat dry with paper towels.
2
In a medium saucepan, combine the Dijon mustard, soy sauce, honey, crushed garlic, dry white wine, and olive oil. Bring the mixture to a boil over high heat and let it cook for about 2 minutes, stirring occasionally. Once boiled, lower the heat and keep the sauce warm for basting.
3
Preheat your oven to 130°C (265°F). Place the duck in a roasting pan, then generously brush the bird with the warm basting sauce, making sure to coat evenly.
4
Roast the duck in the preheated oven for approximately 3 hours, basting it every 30-45 minutes to ensure the skin remains moist and does not burn.
5
After 3 hours, increase the oven temperature to 170-180°C (340-355°F) and continue roasting for an additional 30-45 minutes. Keep an eye on the skin, ensuring it becomes crispy and golden brown.
6
While the duck is finishing, prepare the basting sauce for serving. In a small bowl, mix the cornflour with a tablespoon of water to create a slurry. Add this mixture to the warm basting sauce on the stove, bringing the heat up slightly, and stir until the sauce thickens to your desired consistency. Adjust the amount of cornflour based on how much sauce you have left and how thick you prefer it.
7
Once the duck is fully cooked and the skin is crispy, remove it from the oven and let it rest for 10-15 minutes before carving. Serve with the thickened basting sauce on the side.
Nutrition Information
40g
Fat
37.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes the Crispy Honey Soy Glazed Roast Duck special?
This recipe features a unique sweet and salty basting sauce that creates a stunning golden-brown glaze and perfectly crispy skin while keeping the meat tender.
How many servings does this roast duck recipe yield?
This recipe is designed to provide 4 servings.
What size duck should I purchase for this recipe?
You should use a duck weighing approximately 2 kilograms, adjusting based on your specific needs.
How do I prepare the duck before roasting?
Rinse the duck under cold running water, remove any remaining feathers, and pat it completely dry with paper towels.
What ingredients are in the honey soy glaze?
The glaze consists of Dijon mustard, soy sauce, honey, crushed garlic, dry white wine, and olive oil.
How long do I cook the basting sauce on the stove?
Bring the sauce mixture to a boil over high heat and let it cook for about 2 minutes while stirring occasionally.
What is the initial oven temperature for roasting?
The duck starts roasting at a low temperature of 130 degrees Celsius (265 degrees Fahrenheit).
How long is the first stage of roasting?
The duck should be roasted at the lower temperature for approximately 3 hours.
How often should I baste the duck during cooking?
You should generously brush the duck with the warm basting sauce every 30 to 45 minutes.
How do I ensure the duck skin becomes crispy?
After 3 hours of slow roasting, increase the oven temperature to 170-180 degrees Celsius for the final 30-45 minutes.
What is the final oven temperature to finish the duck?
The final temperature should be between 170-180 degrees Celsius (340-355 degrees Fahrenheit).
How do I thicken the remaining basting sauce for serving?
Mix 1-2 teaspoons of cornflour with a tablespoon of water to create a slurry, add it to the warm sauce, and stir until thickened.
How long should the duck rest before carving?
Let the duck rest for 10 to 15 minutes after removing it from the oven to allow the juices to redistribute.
What type of mustard is used in this recipe?
The recipe calls for 4 tablespoons of Dijon mustard.
How much honey is needed for the glaze?
You will need 4 tablespoons of honey.
What kind of wine is recommended for the sauce?
The recipe specifies 4 tablespoons of dry white wine.
How many garlic cloves are required?
The recipe uses 4 crushed garlic cloves.
What is the calorie count for a single serving?
Each serving contains approximately 500 calories.
How much fat is in one serving of this roast duck?
There are 40 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 37.5 grams of carbohydrates.
How much protein does this dish provide per serving?
Each serving provides 25 grams of protein.
Is olive oil used in the cooking process?
Yes, 1/3 cup of olive oil is included in the basting sauce mixture.
Can I serve this for Christmas or other holidays?
Yes, it is tagged as a festive recipe and is ideal for Christmas dinner or special gatherings.
What should I do if I have more than 4 guests?
The recipe suggests preparing multiple ducks, as the dish is a crowd-pleaser and disappears quickly.
Why do I need to keep the basting sauce warm?
Keeping the sauce warm ensures it spreads evenly over the duck and maintains the temperature of the bird during the long roasting process.
What do I serve with the carved duck?
Serve the carved duck with the thickened honey-soy basting sauce on the side.
Does this recipe use cornflour?
Yes, 1-2 teaspoons of cornflour are used specifically to thicken the sauce for serving.
What flavor profile can I expect?
Expect a rich, savory profile with Asian-inspired flavors from the soy, garlic, and honey.
Should I adjust the cornflour amount?
Yes, you should adjust the amount based on how much sauce remains and your preferred consistency.
How many ingredients are in this recipe in total?
There are 8 main ingredients including the duck, condiments, and thickening agents.