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Honey Roasted Duck

Succulent Duck with a crispy honey glazed skin cooked to perfection is great in so many recipes. My personal favourite are the many Asian dishes that can easily be made once you have the Duck roasted.

After I post this I will make two dishes out of one Duck, both really simple and extremely tasty.

Now why would you go to a chinese take away and pay through the nose when you can make 4 adult portions or 2 adult and 4 children’s portions out of one duck that you can buy for around €9?

Personally I would cook 2 or 3 ducks together to save on electricity then freeze two for another day, which can be easily defrosted when needed.

Asian stores usually stock a whole cooked and de-boned duck for around the same price, check the freezer. I have used them in the past and was fairly happy with the results, though they weren’t as nice as this one I roasted myself.



Allergens : Contains Gluten

Fresh Whole Duck – 1

Soy Sauce – 50ml

Sesame Oil – 35ml

Chinese Rice Wine ( sherry will do ) – 20ml

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

Garlic Cloves – 4 peeled and chopped finely

Ginger – 1 inch piece peeled and chopped

Cinnamon Stick – 1

Star Anise – 3

Water – 100ml

Honey – 4 tbsp




You will need – 1 roasting tin, 1 wire rack,, 1 sharp knife, 1 chopping board, 1 ladle or soup spoon, tin foil.


Pre-heat the oven to 170c or GM4


Open the packet the duck came in and remove the innards, they should be inside the duck in a plastic bag.


Gently wash the inside of the duck out with cold water, try not to let it splash anywhere, if it does wash the area well to avoid cross contamination which could make you and your family sick.


Place the duck on a plate and pat dry with paper towel.


Place the cinnamon stick and star anise in the cavity at the top.


Place the wire rack into or over the roasting tin, then place the duck on the wire rack.


Pour the water into the roasting tin then mix the rest of the ingredients, but only half the honey in a cup or bowl.


Using your hands or a pastry brush coat the duck in the mixture then cover the whole roasting tin in tin foil, place in the oven for 30 minutes.


After 30 minutes remove from the oven and coat in the mixture again, don’t be light handed really work it into the meat. Return to the oven for a further 30 minutes.


Repeat then pour the remaining mixture into the roasting tin, cover again and return to the oven for 30 minutes more.


Remove from the oven and remove the foil for the last time. turn the oven up to 190c GM5.


Coat the duck in the last of the honey and return to the oven for 20= – 30 minutes more until golden brown.


Remove and allow to rest for 15 minutes before serving.


You can allow it to cool then remove the flesh from the bones or you can serve it whole.

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