This roast duck with orange, soy and ginger is a deeply flavorful dish that balances rich, tender meat with crisp skin and an aromatic, lightly sweet-savory sauce. Using a simple two-stage roasting method, the duck becomes meltingly soft inside while developing beautifully bronzed, crackly skin, making it ideal for a special family meal or an impressive dinner gathering.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality roast duck with surprisingly little hands-on effort. The slow first roast gently renders the fat, ensuring moist meat, while the final high-heat roast guarantees crisp skin. The sauce, infused with orange peel, ginger, star anise, soy sauce, and honey, is light yet fragrant, complementing the duck without overpowering it. It is also a great make-ahead option, reducing stress when entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 whole ducks, about 2 kg each, giblets removed
2 medium oranges, smooth-skinned, peel finely pared only
50 grams fresh ginger, sliced into thin coins
4 whole star anise
5 tablespoons soy sauce
2 tablespoons honey
500 ml cold water
Directions
Take the ducks out of the refrigerator, remove any remaining giblets, trim excess fat from the cavities, and cut off the tail ends. Leave the ducks at room temperature for about 30 minutes. Lightly prick the skin all over using a cocktail stick to help the fat render.
Preheat the oven to 180°C. Place a rack over a deep roasting tin and pour freshly boiled water into the tin to a depth of about 1 cm. Arrange the ducks breast-side up on the rack and roast for 1½ hours.
Remove the tin from the oven and prick the skin again, allowing more fat to escape. Carefully lift the ducks onto baking trays, letting any liquid inside the cavities drain into the roasting tin. Allow the ducks to cool, then refrigerate uncovered for up to 48 hours. Strain the rendered fat and liquid from the tin into a jug, chill, and discard the water beneath the solidified fat.
About 2 hours before final cooking, remove the ducks from the refrigerator and bring them to room temperature on a rack set over a roasting tin.
Place the orange peel, ginger, star anise, and water into a saucepan. Bring to a boil, simmer for 1 minute, then turn off the heat and let steep for 2 to 3 hours.
Preheat the oven to 220°C. Prick the duck skin once more, pressing out any visible fat blisters. Roast the ducks for 50 to 60 minutes, turning the tray halfway through, until the skin is crisp and deeply golden. Rest the ducks for 10 minutes before carving.
To finish the sauce, strain out and discard the aromatics from the saucepan. Add the soy sauce, bring to a boil, then remove from the heat and stir in the honey until dissolved.
Carve the duck and arrange on a warm serving platter. Spoon a little sauce over the meat and serve immediately with the remaining sauce on the side.
Servings and timing
Serves 4 to 6 people.
Preparation time: about 30 minutes (excluding chilling time).
First roast: 1 hour 30 minutes.
Final roast: 50 to 60 minutes.
Total active cooking time: approximately 2 hours 30 minutes.
Variations
You can add a cinnamon stick or a few cloves to the sauce for extra warmth. For a brighter citrus note, replace one orange with a mandarin. If you prefer a slightly thicker sauce, simmer it for a few extra minutes before adding the honey.
Storage/Reheating
Leftover duck and sauce should be stored separately in airtight containers in the refrigerator for up to 1 day. Reheat gently in the oven or on the stovetop until piping hot. Rendered duck fat can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
FAQs
Can I prepare the duck in advance?
Yes, the initial roast can be done up to two days ahead, making the final cooking quick and convenient.
Do I need to marinate the duck?
No marinade is needed, as the duck develops flavor from its own fat and the aromatic sauce.
How do I ensure crispy skin?
Pricking the skin thoroughly and allowing the duck to dry uncovered in the refrigerator are key steps.
Can I use one duck instead of two?
Yes, simply halve the ingredients and adjust roasting time slightly depending on size.
Is the sauce very salty?
The sweetness of the honey balances the soy sauce, resulting in a well-rounded flavor.
What side dishes work well with this recipe?
Roasted vegetables, rice, or lightly dressed greens pair beautifully with the rich duck.
Can I freeze cooked duck meat?
It is best enjoyed fresh, but it can be frozen for up to one month if tightly wrapped.
What if I don’t have star anise?
You can omit it or substitute with a small pinch of five-spice powder.
Can I thicken the sauce?
Yes, simmer the sauce a little longer before adding honey to reduce it slightly.
Is this recipe suitable for festive occasions?
Absolutely, it is an elegant and impressive dish perfect for celebrations.
Conclusion
Roast duck with orange, soy and ginger is a rewarding recipe that combines ease with sophistication. With its crisp skin, tender meat, and delicately perfumed sauce, it is a dish that feels special yet achievable, making it a standout choice for memorable meals at home.
A richly flavored roast duck recipe with orange, soy, and ginger that delivers crispy skin, tender meat, and a light, fragrant sauce—perfect for festive occasions or impressive dinners.
Ingredients
2 whole ducks (about 2 kg each), giblets removed
2 medium oranges, smooth-skinned, peel finely pared only
50 grams fresh ginger, sliced into thin coins
4 whole star anise
5 tablespoons soy sauce
2 tablespoons honey
500 ml cold water
Instructions
Take the ducks out of the refrigerator, remove any remaining giblets, trim excess fat, and cut off the tail ends. Let them sit at room temperature for 30 minutes. Prick the skin all over with a cocktail stick.
Preheat the oven to 180°C. Place a rack over a deep roasting tin and pour boiling water into the tin to a depth of 1 cm. Place ducks breast-side up on the rack and roast for 1½ hours.
Remove the tin from the oven and prick the skin again. Transfer ducks to baking trays, allowing any cavity liquid to drain. Cool, then refrigerate uncovered for up to 48 hours.
Strain the rendered fat and liquid from the tin into a jug. Chill, then discard the water layer beneath the solidified fat.
Two hours before final cooking, bring ducks to room temperature on a rack over a roasting tin.
Place orange peel, ginger, star anise, and water in a saucepan. Bring to a boil, simmer for 1 minute, then turn off the heat and steep for 2–3 hours.
Preheat the oven to 220°C. Prick the duck skin again to release any visible fat. Roast for 50–60 minutes, turning the tray halfway through, until skin is crisp and golden. Rest for 10 minutes.
Strain aromatics from the saucepan. Add soy sauce, bring to a boil, then remove from heat and stir in honey until dissolved.
Carve the duck and place on a warm serving platter. Spoon some sauce over and serve with extra sauce on the side.
Notes
The initial roasting can be done up to 2 days in advance.
Refrigerating the duck uncovered helps achieve crispy skin.
Rendered duck fat can be saved for cooking.
You can add cinnamon or cloves to the sauce for variation.
Sauce can be thickened by simmering longer before adding honey.
