dinner · dairy-free
Thai honey roast duck over rice
A whole duck scalded to tighten the skin, rubbed with honey, air-dried overnight and roasted in two stages for deep color and tender meat, sliced over rice with a sweet soy gravy.
- Time
- 120min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Rub the cavity with salt and five-spice and stuff with ginger and scallions.
-
2
Pour boiling water over the skin a few times until it tightens and loses its wrinkles. Pat dry.
-
3
Brush all over with the honey mixture and hang or set on a rack in the fridge, uncovered, 14-15 hours to dry.
-
4
Roast at 200°C (400°F) for 30 minutes until colored, then lower to 160°C (325°F) for 30-40 minutes more so the meat turns tender without the skin getting too dark.
-
5
Gravy: simmer the stock, soy sauces and sugar with the pan juices and thicken with the slurry.
-
6
Carve off the bone and serve over rice with gravy, cucumber and pickled ginger.
