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Slow-Roasted Honey Duck – Juicy and Crispy

Step-by-step method

Let’s cook

At a glance

You're getting a hands-off slow roast for most of the time—just season the duck, let it go low and slow for 5 hours, then finish it with a honey-soy glaze and a high-heat blast to get that crackling-crisp skin. The trickiest part is bumping up the heat at the end and watching it carefully while you brush on the glaze to nail that perfect golden crust.

  1. 1/2

    Season the duck and roast it

    Wash the duck and pat it dry. Season with salt and pepper. Place it in a covered roasting dish and put it into an oven preheated to 150°C. Then leave it to roast slowly for 5 hours while you go about your day.

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  2. 2/2

    Brush on the glaze and crisp up the skin

    Uncover the duck and brush it with a mixture of honey, soy sauce and white wine. Turn the oven up to 220°C and roast for another 30 minutes or so, until the duck develops a crispy skin. Keep brushing it with the mixture as it finishes roasting.

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Slow-Roasted Honey Duck – Juicy and Crispy

bohynekuchyne
Active time total 5 h 30 min
Prep — Cook 5 h 30 min
6 Ingredients
2 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Roasting dish

What's in it?

1265 kcal

Calories

13 g

Carbohydrates

118 g

Fats

35 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Tender, juicy chunks of meat under a sweet-and-savoury, crackling-crisp skin. That's the ultimate duck for your table – and the smell filling your whole house while it cooks. This is exactly the kind of dish you want on a cold day! And best of all, it takes almost no effort.

Lactose-free Poultry High-protein Main Course Warming & cozy Hearty & filling

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