Honey Roast Duck

March 17, 2025 60 Minutes Advanced

Nutritional Information

500 kcal
Calories
30g
Protein
15g
Carbohydrates
35g
Fat
Recipe Hot Dishes
Honey Roast Duck

This succulent Chinese-style roast duck recipe delivers crispy skin and tender, flavorful meat with a perfect balance of sweet and savory. The duck is meticulously prepared by marinating overnight in a fragrant blend of Chinese wine, sea salt, and a vegetable juice infusion of celery, onion, garlic, and ginger—ensuring deep, aromatic flavors. After air-drying for an ultra-crispy texture, it’s roasted to golden perfection, basted with a glossy mixture of oyster sauce, honey, and white vinegar for a caramelized finish. The result is an irresistible dish with juicy meat, a crackling exterior, and rich umami depth. Perfect for special occasions or a gourmet family meal, this roast duck is a showstopper that brings authentic Cantonese flavors to your table. Serve sliced and savor every bite of this expertly crafted masterpiece!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Clean the duck and pat dry with paper towels.
Step 1
2
Step 2
Prepare Chinese wine and sea salt.
Step 2
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Step 3
Wash and chop the celery, onion, and garlic, and slice the ginger.
Step 3
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Step 4
Massage the duck with Chinese wine.
Step 4
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Step 5
Then massage the duck with sea salt.
Step 5
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Step 6
Blend all the chopped vegetables and Chinese wine into a juice.
Step 6
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Step 7
Pour the juice all over the duck and marinate overnight (refrigerate in summer).
Step 7
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Step 8
Prepare oyster sauce, mix honey and white vinegar in a 1:1 ratio, and prepare sugar.
Step 8
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Step 9
Rinse the marinated duck under running water, pat dry, and fill the cavity with sugar and oyster sauce.
Step 9
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Step 10
Sew the cavity shut.
Step 10
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Step 11
Brush the surface with oyster sauce.
Step 11
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Step 12
Hang the duck in a well-ventilated area to air dry.
Step 12
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Step 13
Preheat the oven to 200°C, line a baking sheet with parchment paper, and place the duck on the second-to-last rack to roast for 40 minutes.
Step 13
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Step 14
After 40 minutes, brush the duck with oyster sauce and honey-vinegar mixture.
Step 14
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Step 15
Return the duck to the oven and roast for another 40 minutes, then brush with honey-vinegar mixture again and roast for 10 minutes.
Step 15
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Step 16
Remove the duck from the oven and open a small hole in the sewn cavity to drain the juices.
Step 16
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Step 17
Cut the duck into pieces and serve.
Step 17

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