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1 Whole Duck 2.5kg
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1.25 litre Water
-
180 ml Soya Sauce
-
60 ml Honey
-
60 ml Rice Vinegar
-
60 ml Soya Sauce
-
60 ml Honey
-
2 tbsps Dry Sherry
How many of you love to eat duck but have never tried cooking it? This recipe is the perfect one for you, IT TAKES ONLY 20 MINS PREP and is the most insanely delicious duck ever... TRUST ME... try this one! The duck is bathed for a few minutes in a sweet soy water bath made simply by boiling water, soya sauce and honey. It is then roasted in the oven for just over an hour until golden... the result is a thing of pure blissful beauty... follow my easy recipe instructions and you just can’t go wrong.
In the recipe there is a glaze to pour over the duck once cooked just made by boiling together 4 ingredients rice vinegar, soya sauce, honey and sherry... even this is not completely necessary... it’s absolutely scrumptious on it’s own!!
I served the duck with braised garlic and soy buttered pak choi and king oyster mushrooms as well as some wok fried garlic spinach, pickled yellow daikon radish, homemade kimchi and steamed Chinese rice. I love a mix mash of cuisines and generally just use what I have in the fridge... this time the Japanese radish, Korean kimchi and Chinese veg was a winner all together! More details of how I cooked the vegetable sides coming up in a few days.
METHOD
- Pre-heat the oven to 260℃
- In a wok or saucepan large enough for the duck to fit add the water, soya sauce and honey, heat until almost boiling
- Lower the heat and slowly place the duck inside the liquid, bathe the duck in the liquid and infuse the skin for 5 minutes ladling the liquid all over for maximum flavour, flip the duck halfway to ensure both sides are evenly coated
- Place the duck into a roasting tray breast side down into the oven
- Immediately turn the oven down to 200℃
- Roast for 20 minutes, remove from the oven and flip the duck so the breast side is on top, the duck fat will be splattering but this is normal
- Baste the duck with all the rendered fat from the bottom of the roasting tin, you can remove some of the fat from the bottom to use for roast potatoes on another day!
- Continue to cook the duck for another 45 minutes to an hour
- While the duck is cooking get the glaze ready - In a saucepan on medium heat add all the glaze ingredients and bring to a boil, turn the heat down and simmer for a few minutes until it thickens slightly, it will continue to thicken as it cools
- Remove the duck from the oven when ready and baste again with the juices
- Transfer the duck to a serving plate or carving board and pour the honey soy glaze all over it
- Alternatively you could carve the duck and then serve the glaze on the side or lightly brush the glaze all over the duck
- Serve immediately
How many of you love to eat duck but have never tried cooking it? This recipe is the perfect one for you, IT TAKES ONLY 20 MINS PREP and is the most insanely delicious duck ever... TRUST ME... try this one! The duck is bathed for a few minutes in a sweet soy water bath made simply by boiling water, soya sauce and honey. It is then roasted in the oven for just over an hour until golden... the result is a thing of pure blissful beauty... follow my easy recipe instructions and you just can’t go wrong.
In the recipe there is a glaze to pour over the duck once cooked just made by boiling together 4 ingredients rice vinegar, soya sauce, honey and sherry... even this is not completely necessary... it’s absolutely scrumptious on it’s own!!
I served the duck with braised garlic and soy buttered pak choi and king oyster mushrooms as well as some wok fried garlic spinach, pickled yellow daikon radish, homemade kimchi and steamed Chinese rice. I love a mix mash of cuisines and generally just use what I have in the fridge... this time the Japanese radish, Korean kimchi and Chinese veg was a winner all together! More details of how I cooked the vegetable sides coming up in a few days.
-
1 Whole Duck 2.5kg
-
1.25 litre Water
-
180 ml Soya Sauce
-
60 ml Honey
-
60 ml Rice Vinegar
-
60 ml Soya Sauce
-
60 ml Honey
-
2 tbsps Dry Sherry
METHOD
- Pre-heat the oven to 260℃
- In a wok or saucepan large enough for the duck to fit add the water, soya sauce and honey, heat until almost boiling
- Lower the heat and slowly place the duck inside the liquid, bathe the duck in the liquid and infuse the skin for 5 minutes ladling the liquid all over for maximum flavour, flip the duck halfway to ensure both sides are evenly coated
- Place the duck into a roasting tray breast side down into the oven
- Immediately turn the oven down to 200℃
- Roast for 20 minutes, remove from the oven and flip the duck so the breast side is on top, the duck fat will be splattering but this is normal
- Baste the duck with all the rendered fat from the bottom of the roasting tin, you can remove some of the fat from the bottom to use for roast potatoes on another day!
- Continue to cook the duck for another 45 minutes to an hour
- While the duck is cooking get the glaze ready - In a saucepan on medium heat add all the glaze ingredients and bring to a boil, turn the heat down and simmer for a few minutes until it thickens slightly, it will continue to thicken as it cools
- Remove the duck from the oven when ready and baste again with the juices
- Transfer the duck to a serving plate or carving board and pour the honey soy glaze all over it
- Alternatively you could carve the duck and then serve the glaze on the side or lightly brush the glaze all over the duck
- Serve immediately