Glazed with a sweet and spicy sauce, this roasted duck has a crispy mouthwatering skin with a touch of heat.
Make plans to eat this tender, delicious duck immediately. Sit back, chill out, drink wine. Lot’s of wine. It’s really the perfect combination for a cold winter day. The honey habanero glaze lends a subtle kick and delicious sweetness to the skin, and the juicy meat will make you forget any winter blues you might be feeling.
Duck is a rich and hearty meat that is perfect for the colder months. It is a delicious alternative to traditional winter proteins, and the honey habanero glaze adds a unique and flavorful twist. 
In addition, the sweetness of the honey and the heat of the habanero pepper make this dish perfect for warming up on a cold winter night. The heat from the pepper will help to warm you up from the inside, while the honey adds a touch of comfort and indulgence.
Overall, this honey habanero glazed duck recipe is a great option for anyone looking to add some excitement to their winter dinner rotation. It’s sure to impress and satisfy even the pickiest of eaters. Enjoy!
Honey Habanero Glazed Duck
- Total Time: 235 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Sweet, spicy, and crispy roast duck with a vibrant honey-habanero glaze. Perfect for a special occasion or a cozy weekend dinner.
Ingredients
- 1 whole duck (approx. 4 lbs) whole duck
- sea salt and pepper
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 2 habanero peppers (seeds removed for less spice, minced)
- 1/2 cup (118 ml) honey
- 1/4 cup (60 ml) rice wine vinegar
- 1 tbsp tamari (gluten free soya sauce or coconut aminos)
Instructions
- Prepare duck by thoroughly drying the skin and coating with sea salt and pepper. Place on a wire rack above your roasting pan.
- Preheat oven to 300°F (149°C).
- Cook duck for 3.5 hours, turning over every hour.
- Remove duck from the oven and increase the heat to 400°F (204°C).
- Brush the duck all over with about half the glaze and return to the oven for 10 minutes to get crispy.
- Allow duck to rest a few minutes before serving.
- Shred the meat with two forks or slice it thinly with extra sauce.
- Habanero honey glaze
- Heat oil in a small saucepan or skillet and add garlic and habanero; allow to become fragrant and turn slightly golden before adding the remaining ingredients.
- Bring to a simmer for 5 minutes, allowing the mixture to thicken slightly.
Notes
- For a deeper flavor, score the duck skin in a crosshatch pattern before seasoning.
- Leftover glaze can be stored in an airtight container in the refrigerator for up to 2 weeks.
- If you’re sensitive to spice, reduce the amount of habanero or use a milder pepper like serrano.
- Prep Time: 15 minutes
- Cook Time: 220 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 30
- Sodium: 500
- Fat: 40
- Saturated Fat: 10
- Unsaturated Fat: 25
- Carbohydrates: 25
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What type of duck is best for the honey habanero glaze?
A whole duck, such as Pekin or Muscovy, works best due to its rich flavor and fat content, which pairs well with the sweet and spicy glaze.
How do I achieve a crispy skin on the duck?
Ensure the skin is thoroughly dried before roasting and cook the duck at a high temperature initially to render the fat and crisp up the skin.
Can I adjust the amount of honey in the glaze?
Yes, you can reduce the amount of honey if you prefer less sweetness; however, keep in mind that it will also affect the balance of flavors with the habanero.
