Roasting a whole duck may seem daunting, but this recipe breaks down the process into manageable steps, ensuring you achieve crispy skin and succulent meat. Brushed with a brown sugar and soy glaze that caramelizes during roasting, the result is a wonderfully crispy and flavorful skin that contrasts perfectly with the tender and juicy meat inside. Whether for a family dinner or a special occasion, this Asian-inspired roast duck is sure to impress.
Recipe:
Ingredients:
- 1 whole duck (about 4-5 pounds)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch, dissolved in a small amount of water
Directions:
- Preheat your oven to 350°F (175°C).
- Rinse the duck under cold water and pat dry with paper towels. Season inside and out with salt and pepper.
- In a small saucepan, heat the oil over medium heat. Add the brown sugar, soy sauce, garlic, and ginger. Stir until the sugar is dissolved. Remove from heat and add the cornstarch/water mixture. Return to heat and stir until the sauce thickens slightly.
- Brush the duck with half of the glaze, then place it on a rack in a roasting pan.
- Roast for 1 hour, then brush with the remaining glaze. Continue to roast for another hour, or until the skin is crispy and the juices run clear when the duck is pierced.
- Let the duck rest for 15 minutes before carving and serving.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 550 kcal | Servings: 4 servings