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Slow roasted duck with orange and honey glaze

This slow roasted duck with orange and honey glaze is similar to crispy Peking duck, but roasted differently. It take a long time, but it’s worth it, as you get succulent meat and lovely crispy skin. You can serve it as part of a festive meal at Christmas time or during the Chinese New Year festivals.
Print Recipe
Prep Time 5 minutes
Cook Time 5 hours
Resting Time 4 hours
Total Time 5 hours
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 duck Approx. 2 kg
  • ½ orange or mandarin
  • For the glaze
  • 3 Tbsp honey
  • 3 Tbsp orange juice
  • 1 Tbsp muscovado sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp chilli sauce such as sriracha, optional

Method
 

  1. Preheat your oven to 150°C.
  2. Wipe the duck clean, then score the skin all over (not the meat). Don’t tie the legs together! Put half an orange into the cavity, then season the duck with salt. Place it in a roasting tin over a grid. Roast in the middle of the oven for 1 hour, breast-side up, then flip over the duck carefully and roast for another hour. Turn it over again (realising any jus from the cavity) and roast for another hour until light brown. Turn it over again and cook for the final hour (the duck breast should be facing down now).
  3. Meanwhile, combine the honey, orange juice, soy sauce, sugar and chilli sauce (if used) in a saucepan. Bring to a simmer, while stirring, and cook for a few minutes until you get a thick syrup. Turn off the heat and set aside.
  4. Take the duck out and flip again.
  5. Turn up the heat to 200°C in the oven. Roast, breast-side facing up, for 10 minutes until golden.
  6. Take the duck out of the oven, then brush the syrup generously all over it and roast for another 5 minutes or so until crisp and sticky. (Be careful, the syrup can burn easily!)
  7. Rest for minimum 20 minutes, wrapped in foil and tea-towels, before carving.