You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe

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


GETTING READY 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.
Close Cookmode