Crispy Whole Roast Duck

Name: Crispy Whole Roast Duck
Total time: 140 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 5-6 pound duck, thawed; 2 teaspoons salt; 1 teaspoon black pepper, freshly ground; 1 small onion, coarsely chopped; 6 garlic cloves; 0.5 lemon, sliced; 0.5 orange, sliced; 0.5 small onion, sliced; 1 rosemary sprig; 2 sage leaves; 1 thyme sprig; 0.25 cup honey; 2 tablespoons soy sauce; 0.25 cup balsamic vinegar; 2 tablespoons lemon juice; 2 tablespoons orange juice; 1 tablespoon sweet chili sauce; 1 salt

2h 20m

Serves 6

https://www.africanbites.com/whole-roast-duck/#h-recipe-ingredients

Crispy Whole Roast Duck

https://www.africanbites.com/whole-roast-duck/#h-recipe-ingredients

2h 20m

Serves 6

Directions

1Defrost the duck completely, and let it sit at room temperature for 30 minutes.
2Preheat oven to 350℉.
3Score the duck's breast skin in a diamond pattern. Poke other fatty parts.
4Season the duck with salt and pepper, stuff the cavity with aromatics, and secure the opening with toothpicks.
5Place the duck on a rack in a roasting pan, roast for 60 minutes breast side up.
6Prick the skin, flip the duck, and roast for another 40 minutes.
7Make the glaze by simmering honey, soy sauce, balsamic vinegar, lemon and orange juice, and sweet chili sauce.
8Flip the duck breast side up, baste with glaze, and cook for another 40-50 minutes at 400℉, basting every 20 minutes.
9Let the duck rest for 15 minutes, remove the lemon from the cavity, and carve.

Ingredients

1 5-6 pound duck, thawed
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1 small onion, coarsely chopped
6 garlic cloves
0.5 lemon, sliced
0.5 orange, sliced
0.5 small onion, sliced
1 rosemary sprig
2 sage leaves
1 thyme sprig
0.25 cup honey
2 tablespoons soy sauce
0.25 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon sweet chili sauce
1 salt

Equipment

roasting panracksharp knifetoothpickscooking twinemeat thermometer (optional)medium pan

Tips

If using frozen duck, thaw completely in the refrigerator for 1-2 days. Take it out 30 minutes before cooking.
Score the duck skin in a diamond pattern, cutting only the skin, to allow fat to escape.
Stuff the cavity with onion, garlic, lemon, orange, rosemary, sage, and thyme. Use toothpicks to close the opening.
Roast at 350℉ for 60 minutes, breast side up. Prick the skin again, flip, and roast for 40 minutes more.
Make a glaze with honey, soy sauce, balsamic vinegar, lemon juice, orange juice, and sweet chili sauce. Simmer until thickened.
Brush the duck with the glaze and cook at 400℉ for another 40-50 minutes, brushing every 20 minutes.
Let the duck rest for 15 minutes before carving.
Use a meat thermometer to check for doneness (165℉).

Crispy Whole Roast Duck

Crispy Whole Roast Duck

Directions

Ingredients

Equipment

Tips

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