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Try this Roast Honey Duck #1 recipe, or contribute your own. "Soy Sauce" and "Duck" are two of the tags cooks chose for Roast Honey Duck #1.
"I substituted port for the sherry.... this turned out wonderfully, and the duck was very moist! Next time I'll start at 450 to render the fat and then come down to 350 for cooking for an hour or so. I prefer duck NOT well-done, but even this recipe (well done) left the duck moist and yummy!"- rubicat
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Top-ranked recipe named "Roast Honey Duck #1"
1. Wipe duck with a damp cloth. Rub lightly, inside and out, with salt. Preheat oven to 350 degrees. 2. Crush garlic and mince scallions; then combine soy sauce and sherry. Divide mixture in half. 3. Mix honey with one half. Rub into duck skin and let stand a few minutes until dry. Then repeat. (Reserve remainder of honey mixture. Combine it with 1 cup boiling water for basting.) 4. Pour remaining half of soy mixture into duck cavity. Place bird on a rack over a drip pan containing several inches of water. 5. Roast until done (about 1-3/4 to 2 hours), basting with reserved honey mixture at 15-minute intervals. (Add more water to drip pan as it evaporates.) From
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Haids15 1 year agoI substituted Chinese cooking wine for the sherry. The tastes were beautiful! Although I will cook it less next time as I thought it could be a bit juicier.
Anniegreg 1 year agoBeautiful. Had this with egg fried rice and stir fry veg. Yummy. Smoked the kitchen out a bit tho.
porkyosh 2 years agoI loved this recipe...I made it for Christmas :)
Finnhouse 3 years agoNot bad. Recipe worked according to plan. Definitely an Asian feel to the end result.
Jabre 3 years agoThe meat was juicy, absolutely perfect! I made a smaller piece (one pound) and adjusted the quantities for 2, it worked fine. And with a simple salad & homemade vinaigrette, just great. Thanks!
rubicat 4 years agoI substituted port for the sherry.... this turned out wonderfully, and the duck was very moist! Next time I'll start at 450 to render the fat and then come down to 350 for cooking for an hour or so. I prefer duck NOT well-done, but even this recipe (well done) left the duck moist and yummy!