Description
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.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (approx. 1/6 of total)
- Calories: 650
- Sugar: 6g
- Sodium: 820mg
- Fat: 45g
- Saturated Fat: 13g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 50g
- Cholesterol: 190mg
