Description
A succulent, golden-brown roasted duck with crispy skin, marinated in aromatic spices and served with a tangy-sweet sour plum sauce for an irresistible combination of flavors.
Ingredients
Units
Scale
- 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
- 1/2 cup sour plum sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- In a small bowl, combine soy sauce, hoisin sauce, rice wine, honey, five-spice powder, sesame oil, garlic, ginger, salt, and pepper to form a marinade.
- Pat the duck dry with paper towels. Rub the marinade all over the duck, including the cavity. Cover and refrigerate for at least 4 hours or overnight.
- 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).
- While the duck roasts, prepare the sauce. In a small saucepan, combine 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.
- Let the duck rest for 10 minutes before carving. Serve with the sour plum sauce drizzled on top.
Notes
- Marinate the duck overnight for deeper flavor.
- Serve with steamed rice or stir-fried greens for a complete meal.
- Leftover duck can be used in wraps or salads.
Nutrition
- Serving Size: 1/4 duck with sauce
- Calories: 475 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 150 mg
