Roast Duck

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Servings: 4 Difficulty: Advanced
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A tender, glazed roast duck with a savory soy and Worcestershire glaze
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Roast Duck recipe image
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Roast Duck

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 5.5

Description

This roast duck recipe delivers a perfect balance of tender meat and crispy skin, enhanced by a savory glaze made from soy sauce, sugar, and Worcestershire sauce. The dish begins with a marinade that infuses the duck with deep umami flavors, followed by steaming to ensure the meat remains juicy and tender. Finally, roasting at high heat caramelizes the exterior for a beautiful golden finish. The pan juices are transformed into a rich, thickened gravy that complements the duck perfectly. Ideal for special dinners or holiday gatherings, this dish brings restaurant-quality flavor to your home kitchen with simple techniques and accessible ingredients.

Ingredients

Directions

  1. Combine water, light soy sauce, and sugar to create the marinade.
  2. Coat the duck thoroughly with the marinade and let it stand for 2 hours.
  3. Fill a steamer pan with water about 1 1/2 inches deep.
  4. Place the duck on a rack breast-side up in the steamer, reserving the leftover marinade.
  5. Cover the steamer, bring the water to a boil, and steam the duck for 30 minutes.
  6. Skim the fat from the steaming juices and reserve both the fat and the liquid.
  7. Preheat the oven to 400&# 194;°F (204ðC).
  8. Transfer the duck to a baking dish and brush it with the reserved marinade.
  9. Roast the duck uncovered for 15 minutes.
  10. Lower the oven temperature to 350ðF (177ðC) and roast for an additional 40 minutes.
  11. Remove the duck from the oven and place it on a cutting board to rest.
  12. Skim and discard the fat from the roasting pan juices.
  13. In a small saucepan, combine the reserved steaming and roasting juices.
  14. Bring the juices to a simmer.
  15. Stir in the starch mixture and cook, stirring constantly, until the gravy thickens.
  16. Cut the duck wings, legs, and thighs at the joints, split the back in half, and quarter the breast.
  17. Arrange the duck pieces on a platter and top with the prepared gravy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 5.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 539.1mg23%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the duck is fully thawed if using frozen.

The marinating time of 2 hours can be extended up to overnight in the refrigerator for deeper flavor penetration.

When steaming, ensure the water does not touch the duck directly to prevent boiling the meat.

Skimming the fat is crucial for a less greasy final dish and a better-tasting gravy.

Let the duck rest for 10 minutes before carving to allow the juices to redistribute.

Serve with steamed rice or roasted vegetables to balance the richness of the duck.

Keywords: duck, roast, glazed, soy sauce, worcestershire, savory, dinner, holiday, main course, gravy, steamed, roasted, poultry
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