Ingredients
Scale
- 1 whole duck (about 4–5 pounds)
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 cloves garlic (minced)
- 1 inch fresh ginger (grated)
- 1 teaspoon five-spice powder (optional)
- Salt and pepper (to taste)
- Green onions (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Duck: Rinse the duck under cold water and pat it dry with paper towels. Remove any excess fat from the cavity. Season the duck generously with salt and pepper, both inside and out.
- Make the Glaze: In a saucepan, combine the brown sugar, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and five-spice powder (if using). Heat over medium heat until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- Glaze the Duck: Place the duck on a roasting rack in a baking dish. Brush the glaze generously over the duck, reserving some for basting later.
- Roast the Duck: Roast the duck in the preheated oven for about 1 hour. Baste with the reserved glaze every 20 minutes for maximum flavor and a beautiful finish.
- Crisp the Skin: After 1 hour, increase the oven temperature to 425°F (220°C) and continue roasting for an additional 20-30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
- Rest the Duck: Remove the duck from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute for a moist result.
- Serve: Carve the duck and arrange it on a platter. Drizzle with any remaining glaze and garnish with sliced green onions and sesame seeds, if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 30 minutes
Nutrition
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 30g
- Protein: 20g