Crispy Roast Duck with Soy Glaze

Serving

Main dish (lunch or dinner)

Estimated Calories

~480–550 calories per serving

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Ingredients

For the Duck

• 1 whole duck (2–2.3 kg / 4.5–5 lb), cleaned

• 1 tbsp salt

• ½ tsp white pepper

• 1 tbsp rice vinegar (for crispy skin)

• 1 tbsp honey or maltose (optional, enhances color)

For the Marinade

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp sugar

• 1 tsp five-spice powder

• 2 cloves garlic, minced

• 1 tsp grated ginger

For the Soy Glaze

• 3 tbsp duck drippings (or vegetable oil)

• 2 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ½ cup duck stock or water

• ½ tsp cornstarch + 1 tbsp water (optional, for thickening)

For Garnish

• Scallions or Chinese chives, sliced

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Instructions

1. Prepare the Duck

Pat the duck completely dry with paper towels.
Rub salt and white pepper evenly over the skin and inside the cavity.

Mix all marinade ingredients in a bowl.
Rub the marinade inside the duck cavity only (avoid the skin to keep it crispy).

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2. Dry the Skin

Brush the duck skin lightly with rice vinegar.
(Optional) Brush with honey or maltose diluted with a little warm water.

Place the duck uncovered in the refrigerator for 12–24 hours to air-dry the skin.
This step is crucial for crispiness.

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3. Roast the Duck

Preheat oven to 190°C / 375°F.

Place the duck on a roasting rack over a tray.
Roast for 70–80 minutes, turning once halfway, until:

• Skin is deep golden brown

• Internal temperature reaches 74°C / 165°F

Rest the duck for 10 minutes before carving.

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4. Make the Soy Glaze

In a small saucepan, heat duck drippings over medium heat.
Add soy sauce, oyster sauce, sugar, and stock.

Simmer for 3–5 minutes.
If thicker sauce is desired, add cornstarch slurry and cook until glossy.

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5. Serve

Slice the duck into pieces.
Arrange on a plate, spoon soy glaze over the duck, and garnish with scallions.

Serve immediately.

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Best Served With

• Steamed jasmine rice

• Stir-fried greens (bok choy or Chinese broccoli)

• Pickled vegetables or cucumber

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Cooking Tips

• Keep marinade off the skin to avoid sogginess.

• Drying the duck overnight is the key to ultra-crispy skin.

• Save duck fat for cooking vegetables or rice.

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Dish Style

• Chinese roast duck / Cantonese-inspired

• Restaurant-style presentation

• Ideal for family meals or special occasions