Honey Glazed Roast Duck
A classic Chinese-inspired roast duck with a sweet, glossy glaze. The duck is marinated overnight, then roasted until the skin is caramelized and crispy, basted with honey in the final minutes for that signature sticky-sweet finish.
Story
This recipe delivers restaurant-quality roast duck at home. The key is patience—marinating overnight allows the flavors to penetrate deep into the meat. The honey glaze in the final 20 minutes creates that irresistible lacquered finish.
Ingredients
Whole duck (about 4-5 lbs)
1 duck
Soy sauce
1/4 cup
Rice wine or Shaoxing wine
3 tbsp
Five spice powder
1 tsp
Garlic cloves, minced
4 cloves
Fresh ginger, sliced
2 inches
Honey
3 tbsp
Vegetable oil
2 tbsp
Salt
to taste
Instructions
1
Prepare and marinate the duck
Clean the duck thoroughly and pat dry with paper towels. Mix soy sauce, rice wine, five spice powder, minced garlic, ginger, and a pinch of salt in a bowl. Place the duck in a large dish or zip-lock bag, pour the marinade over it, and massage the sauce into the skin. Refrigerate overnight, or at least 8 hours, turning once.
2
Preheat and prep for roasting
Remove the duck from the refrigerator 30 minutes before cooking. Preheat your oven to 200°C (400°F). Take the duck out of the marinade, letting excess liquid drip off. Place it breast-side up on a roasting rack set inside a pan. Brush the surface generously with vegetable oil.
3
Roast and baste
Roast for 50 minutes total. After the first 30 minutes, flip the duck breast-side down and continue roasting. Flip again to breast-side up, then brush with honey mixed with a little of the reserved marinade. Continue roasting for the final 20 minutes, basting with the honey mixture halfway through. The skin should turn deep golden brown and sticky.
4
Rest and serve
Remove the duck from the oven and let it rest for 10 minutes before carving. The glaze will set as it rests, creating a beautiful lacquered appearance. Slice and serve with steamed rice or thin pancakes.
