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Honey Roast Duck Sweet Soy & Chilli Dressing

THIS is one of my signature dishes. I have included an easy option if you don’t want to make your own sauce like I did.

You can make it a whole lot easier on yourself if just you use sweet chilli from a bottle but it isn’t half as nice. If you decide to go this way then pour about 75 ml of any sweet chilli sauce over the duck instead of the homemade one in the recipe.

You can also buy cooked duck in most Asian stores. It is a whole boneless duck and costs around €9. If you can’t get to an Asian store then the peking duck packs some supermarkets sell contains half a roast duck which will work too.



Allergens : Contains Gluten

Honey Roast Duck – 1/2 per person

Red Onion – 1 cut into chunks

Broccoli – 3-4 florets cut in half at the stem

Red, Green and Yellow Pepper – 2 chunky slices of each, see main pic


Soy sauce – 2 tbsp

Tin Chopped Tomatoes – 1

Sesame Oil – 1 tsp

Cinnamon Stick – 1

Garlic Cloves – 3 finely chopped

Fresh Ginger – 1 inch, finely chopped

Honey – 2 tbsp

Brown Sugar – 3 tbsp

Chinese Vinegar or White WIne Vinegar or Cider Vinegar – 2 tsp

Lemon Juice – 2 tsp

Sweet Chilli Sauce – 6 tbsp

Kaffir Lime Leaves (optional) – 5

Star Anise – 2

Water – 400ml

Pok Choi (optional) – 4 -5 leaves




You will need – 1 small roasting tin or casserole dish, 1 medium pot, 1 measuring jug, 1 medium bowl or pot to strain the sauce into, 1 sieve, 1 whisk, 1 soup spoon.


Pre-heat your oven to 180c GM4


Place the chunky veggies on in the dish or tin then place the duck on top.


Add the water and all the other ingredients to the pot then bring to the boil and reduce until it has thickened like ketchup, about 10 minutes on a hard boil. Watch out for splashes, it will give a nasty burn because of the sugar and honey.


When the sauce is at the right consistency pass it through the sieve.


Using the soup spoon pour 10 – 15 spoons of the sauce over the duck ensuring it coats it all.


Cover the tin or dish with tin foil and place in the oven for 20 minutes, remove the foil and cook for 10-15 more until the duck is crispy and piping hot throughput.


Save the rest of the sauce to serve in a dish on the side with the duck.


I love to eat this on its own as there are loads of healthy veggies. It is great with rice or even homemade chips if you must.

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