Crispy Duck Recipe
Crispy, honey-glazed duck (bone-in), served with steamed broccoli, zucchini, carrots, cauliflower & a side of plum
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Preheat your oven to 375°F (190°C). Rinse the duck under cold water and pat dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat.
- 2
Make the Glaze
In a small bowl, mix together honey, soy sauce, minced garlic, salt, and black pepper. This will be your glaze.
- 3
Glaze the Duck
Place the duck on a roasting rack in a baking dish. Brush half of the glaze all over the duck, making sure to get it into the scored skin.
- 4
Roast the Duck
Roast the duck in the preheated oven for about 1 hour. After 30 minutes, brush the remaining glaze over the duck and continue roasting until the skin is crispy and the meat is fully cooked (internal temperature should be 165°F or 74°C).
- 5
Prepare the Vegetables
While the duck is roasting, steam the broccoli, zucchini, carrots, and cauliflower until tender, about 5-7 minutes.
- 6
Serve
Once the duck is done, let it rest for 10 minutes before carving. Serve with the steamed vegetables and a side of plum sauce.