Roasted duck

Ingredients: (serves 6)

  • 1 whole duck
  • 5g of five-spice mix
  • 6 pinches of fine salt
  • 50g of honey
  • 15cl of soy sauce
  • 20g of corn starch
  • 2 cloves of garlic
  • 6cl of white wine vinegar
  • 10g of baker’s yeast


  • Submerge the duck in boiling water for 30 seconds, then remove and wash both the inside and outside parts.
  • Using a skewer or fork, poke multiple holes in the skin and muscles.
  • Next peel and chop the garlic.
  • In a bowl mix the five-spice mix, honey, soy sauce, corn starch, garlic, wine vinegar and the yeast.
  • Place the duck in a deep baking dish then generously baste both the interior and exterior surfaces of the duck with the sauce you’ve just made.
  • Leave to marinate in the fridge for 6 hours, flipping the duck over and applying more of the sauce occasionally.
  • Preheat the oven to 200 °C (gas mark 6).
  • Pour a bit of water into the roasting pan to prevent the jus from scorching.
  • Wrap the duck with aluminium foil then skewer it and roast for one hour.
  • Now set the oven to 150 °C.
  • Remove the aluminium foil and continue roasting for 40 minutes, basting the duck with the remaining sauce every 10 minutes.
  • If the baste isn’t syrupy enough now or there’s not enough, add a bit of honey so the duck has a nice glaze to it.
  • Your duck can be served warm or cold. Forks at the ready!

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