Chinese Style Roast Duck

Roast Whole Duck (Chinese Style)

  • 180 mins
  • 8 ingredients


  • Soy Sauce 3/4 Cup
  • Water 4 Litres
  • Whole Duck (Cavity Cleaned) 2-2.5kg
  • Honey 1/2 Cup
  • Hoisin Sauce 2 Tbsp
  • Chinese five spice 1 tsp
  • Salt 1 Tsp
  • Pepper 1/2 Tsp
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This duck has a sticky coating that compliments the rich tasting meat.

Prepare the duck

  1. Pre-heat an oven to 190°c or 180°c Fan Forced
  2. Clean the cavity of the bird, remove neck and pat dry
  3. Score the skin diagonally
  4. Fill a large stock pot with the water and 1/2 cup of soy sauce
  5. Bring to the boil
  6. Submerge the duck and cook for 10 minutes.
  7. Remove the duck, set aside and allow to cool. (Putting the duck in the boiling water tightens the skin and brings the fat to the surface for basting)
  8. Pat the duck dry, rub with salt and arrange on a roasting rack inside a deep roasting pan
  9. Cook the duck for 60 minutes breast side up.
  10. At the 60 minute mark, turn the duck to breast facing down, cook for another 45 minutes.
  11. While the duck is cooking, add the honey, remaining soy sauce, five spice and pepper to a small saucepan.
  12. Bring to the boil, while continually stirring. Cook for approx. 3 minutes, until well combined. Set aside.
  13. After the 45 minute mark. Remove duck from the oven, and glaze each side with the syrup.
  14. Return to the oven, breast side up and cook for a further 20 minutes on each side.
  15. Remove duck and allow to rest for 5 minutes.

Serves with Asian greens or your favorite roast vegetables

Serves 6

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