Description
Sweet, spicy, and crispy roast duck with a vibrant honey-habanero glaze. Perfect for a special occasion or a cozy weekend dinner.
Ingredients
Units
Scale
- 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