Roast Duck

  • Prep Time: 1 hrs
  • Total Time: 3 hrs
  • Servings: 2-3
  • Ingredients

  • 1 (5lb)ducklings
  • 2tablespoonssoy sauce
  • 1garlic clove, minced
  • 1 1/2 teaspoonssugar
  • 1tablespoonhoney
  • 1teaspoonsalt
  • 1/4 teaspoonpepper
  • 1tablespoonpowdered ginger
  • Directions

  • Wash and dry duckling.
  • Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally.
  • Preheat oven to 350°F.
  • Roast for 2 hours, turning and basting with drippings occasionally.
  • Reviews

  • “I knew this would be good, and I wasn’t disappointed! It was easy and the smell as it cooked was mouth watering. The only change made was to use fresh ginger as I always think dried ginger is for baking and fresh (if you have it on hand) for savoury.”

  • “This is one of the best Roast Ducks my family has had! I had company last night and everyone could not stop saying how good it was! I will use this one over and over!”

  • “DH recently bought me a ‘Duck and Turkey’ cookbook, but all of the ‘duck’ recipes called for parts…we wanted to try a whole roast duck.If we liked it, DH promised me that we would order some ducks to raise this spring, so I had more than usual riding on the results of this recipe.Well, we weren’t disappointed.I was amazed at how easy it really was.Initially, I thought maybe I should put a little water in the bottom of my roaster, but decided the recipe didn’t mention it and others had had success with the recipe as is, so it must not need it and didn’t.Good decision!It created plenty of juices as well as rendered duck fat (can’t wait to try that) without the addition of any water.Thanks for sharing a wonderful recipe Tonkcats…and yippeee…I’m getting ducks this spring!!!”

  • “This was really very good, but given that duck skin is so greasy, most of the flavor went into the skin and therefore we didn’t taste it much because we don’t eat the skin.My suggestion would be to put the marinade in a baster and inject it under the skin to flavor the meat more.Great recipe!Thanks for posting!”

  • “I made this duck recipe for our Christmas Eve dinner. It sounded good, was well-reviewed & I thot deserved a pic after so many fine reviews. It was great, but now I know why there is no pic because I did not get 1 either. DH & my MIL were so impatient to eat that a pic was just not gonna happen. I did have my anxious moments as it got darker & DH almost scowled as it was put on the table, but the next words he spoke were THIS IS EXCELLENT! I did not marinate the duck, but basted it well w/the marinade at the start & twice more while cooking. The skin was crisp & the duck was well-flavored & not at all dry. This darn duck had no giblets & I had used all my canned broth in the dressing … so I used the last of the marinade, deglazed the pan, strained the yield, added chicken bouillon + milk & made a lovely gravy. Great recipe! We loved it & will revisit it ea Christmas Eve. Thx for sharing it w/us.”

  • “I’m not going to rate this recipe, even though I wonder what happened to Tonkcats …? This recipe has 29 5-star reviews (one 4-star, I think) and I’ve just had to do some crisis management over this sauce: the ginger was burning my mouth, and totally overpowering in the sauce! I am not aware that there are “hot” powdered ginger and “mild” powdered ginger. I believed the recipe and remarks, and used the full tablespoon. Yikes. Called husband, who tasted, made a face, and asked me not to put the sauce over the duck. Now the problem is: is it my ginger?? If anyone else secretly thinks the ginger is too much, I suggest, do NOT leave it out as it’s an interesting flavour here — but rather use 2 or 3 teaspoons finely chopped fresh ginger. That should be much better.”

  • “Great recipe! VERY easy to make. This recipe is a real winner “as is”, and it’s simple enough that you can add your own touch to it.I made a double batch of ingredients (extra garlic), and liberally coated the duck. I then marinated it all night in a plastic bag.I turned the duck once in the roasting rack, but did not baste. Resulted in nice crispy skin.I made a sauce out of the giblets.Browned them in olive oil, added the garlic and then the rest of the ingredients in the recipe. Also added about half a bottle of the wine I planned to serve with the duck. Reduced to about half. It was great.”

  • “I made this for Mother’s Day and it was just delicious!The duck was so tender and juicy and not at all dry.I was very pleased with how the duck looked and tasted.I didn’t even marinate it, just spread the marinade on top, put a quartered apple in the cavity and popped it in the oven.Wonderful!Will definitely use the recipe again next time I want to have duck!”

  • “The flavor combinations of the marinade was fantastic! I did get a little worried about this because it got very dark, almost black, while it roasted. I thought that I had ruined the duck that my husband had been looking forward to all day long. I was so wrong! The meat was very moist and the skin perfectly crispy and very delicious. “

  • “Loved it!I made the marinade as directed except used fresh ginger intead of the powdered.I spooned the marinade in and around the bird and let it soak in the marindate in a plastic Ziplock for the hour prior to roasing.I cut slits in the skin to let the grease escape.I roasted for 45 minutes on a rack, flipped the bird & roasted for 45 more minutes to cook top & bottom.After the 2nd 45 minutes, I flipped again so the breast was on top & roasted for 15 more minutes so it would brown up.Each time I flipped it, I spooned the juices over the bird.I let the bird sit for 15 minutes before carving.Great recipe!”

  • “Thank you for sharing your recipe Tonkcats. It was awesome. Quick and easy to make, with excellent instructions.Made exactly as written, wouldn’t change a thing. I used fresh ginger and wasn’t sorry that I did. The duck was perfect, tender, juicy and flavorful. The skin was very dark and crispy.Made a duck lover out of my very picky dh, kudos.”

  • “The duck turned out good. I marinated it for an hour, but i wish the flavor was a bit stronger thou.”

  • “Very very tasty….I eat duck at restaurants all the time and although the skin wasn’t as Crispy as I like it was Juicy and Tender and was a Big hit with he family”

  • “I’m not a big duck fan but my spouse is and so I checked RecipeZaar for an easy recipe and tried this one.I was not disappointed.The marinade did give the skin a wonderful sweet and salty flavour that was not overpowering.Even though I typically do NOT eat poultry skin, there was an exception with this recipe.Next time, I may just try this marinade recipe on chicken.Thanks for sharing!”

  • “I love this recipe!The ducks tastes great, and all guests come straight to the kitchen to check what smells so good :-).Works every time.”

  • “Not as good as it looked; tasty & easy but nothing spectacular.Would not make this for guests.”

  • “what can i say other than fab, what a meal. thanks tonkcats.”

  • “I wanted something different for Christmas and decided on duck.I was a little nervous because I had never made duck before, but this was very easy – even I was impressed!Perhaps it cooked a little longer than it needed to, but it was still moist and tender.I served it with wild rice, roasted green beans and a cucumber slaw my husband found the recipe for (he even made it, God love him).A Christmas treat and one I’ll make again.Thanks!”

  • “Roast Duck was my husbands request for Father’s Day. Gavethis version a try and the whole family enjoyed it. Duck came out perfect! Made my hubby very happy! Thanks”

  • “This marinade was the best.I made extra and plan on using it on other things rather than just duck.”

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