Crispy Marinated Duck with Sour Plum Sauce

A succulent, golden-brown roasted duck with irresistibly crispy skin, marinated in aromatic Asian spices and served with a tangy-sweet sour plum sauce. This dish offers a perfect balance of rich, savory meat and bright, fruity sauce, making it ideal for special occasions, festive dinners, or a gourmet meal at home.

Why You’ll Love This Recipe

Crispy marinated duck with sour plum sauce brings restaurant-quality flavor to your kitchen. The deeply flavorful marinade infuses the duck with warmth and spice, while slow roasting yields tender meat beneath crackling skin. Paired with a vibrant plum sauce, this dish is both elegant and comforting — perfect for impressing guests or indulging in a luxurious dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 whole duck (about 4-5 lbs)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice wine
1 tablespoon honey
1 teaspoon five-spice powder
1 teaspoon sesame oil
4 cloves garlic, minced
1-inch piece fresh ginger, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

For the sour plum sauce:
1/2 cup sour plum sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon cornstarch mixed with 1 tablespoon water

Directions

1. In a small bowl, combine soy sauce, hoisin sauce, rice wine, honey, five-spice powder, sesame oil, garlic, ginger, salt, and black pepper to form a marinade.
2. Pat the duck dry with paper towels. Rub the marinade all over the duck, including inside the cavity. Cover and refrigerate for at least 4 hours or overnight for best flavor.
3. Preheat oven to 375°F (190°C). Place the duck on a rack in a roasting pan. Roast for 1.5 to 2 hours, basting occasionally with the drippings, until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C).
4. While the duck roasts, prepare the sauce. In a small saucepan, combine the sour plum sauce, rice vinegar, and honey. Bring to a gentle simmer over medium heat. Stir in the cornstarch mixture and cook until thickened, about 1-2 minutes.
5. Let the duck rest for 10 minutes before carving. Serve with the sour plum sauce drizzled on top.

Servings and timing

This recipe yields 4 servings.
Prep time: 15 minutes
Cooking time: 1 hour 45 minutes
Total time: 2 hours
Calories: approximately 475 kcal per serving

Variations

• Add orange zest or juice to the marinade for a citrusy note.
• Replace rice wine with dry sherry if preferred.
• Serve with steamed buns or jasmine rice for a complete meal.
• Use apricot or hoisin glaze instead of plum sauce for a different flavor profile.
• Add sliced scallions or sesame seeds as garnish for extra texture and color.

Storage/reheating

Store leftover duck in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 10-15 minutes to help maintain the skin’s crispness.
Plum sauce can be stored in a sealed container in the refrigerator for up to 1 week and gently reheated on the stovetop.

FAQs

How do I achieve crispy skin on the duck?

Ensure the duck skin is thoroughly patted dry before marinating, and roast on a rack so the fat can render out properly.

Can I use duck breasts instead of a whole duck?

Yes, adjust cooking time accordingly; duck breasts will take about 25-30 minutes at 375°F (190°C).

Is it necessary to marinate overnight?

Overnight marination is recommended for deeper flavor, but at least 4 hours will still yield a delicious result.

What sides pair well with this dish?

Steamed rice, stir-fried greens, or roasted vegetables complement the duck beautifully.

Can I make the plum sauce from scratch?

Yes, you can simmer fresh or canned plums with vinegar, sugar, and spices, then puree and thicken as desired.

Can I freeze leftover duck?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

How do I prevent the duck from drying out?

Roast at moderate heat and baste with drippings during cooking to keep the meat moist.

Can I cook the duck in advance?

Yes, roast the duck, cool, and refrigerate. Reheat in the oven before serving to re-crisp the skin.

Is five-spice powder essential?

It adds authentic flavor, but you can substitute with a mix of cinnamon, star anise, and clove if needed.

What can I use instead of rice wine?

Dry sherry or mirin can be used as alternatives.

Conclusion

Crispy marinated duck with sour plum sauce is a standout dish that blends rich, savory flavors with a bright, tangy finish. Whether for a festive occasion or a special dinner at home, this recipe delivers impressive results with every bite. Enjoy the combination of tender meat, crisp skin, and luscious sauce alongside your favorite sides for a memorable meal.

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