Ginger-Soy Glazed Duck Roast

Ingredients

• 1 whole duck (4 to 5 pounds), giblets removed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 1/2 cup soy sauce
• 1/3 cup honey
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 scallions, thinly sliced, for garnish
• 1 tablespoon sesame seeds, toasted, for garnish

Method

1. 1

   Remove the duck from the refrigerator and let it sit at room temperature for 30 minutes. Pat the skin dry with paper towels.

2. 2

   Preheat the oven to 325°F. Using a sharp knife or fork, prick the skin all over the breast and legs, being careful not to pierce the meat.

3. 3

   Season the duck inside and out with kosher salt and black pepper. Place breast-side up on a roasting rack set in a roasting pan.

4. 4

   Roast the duck for 1 hour, then carefully drain any accumulated fat from the pan.

   1:00:00 · Initial roast
5. 5

   While the duck roasts, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a small saucepan.

6. 6

   Bring the glaze to a simmer over medium heat and cook until slightly thickened and syrupy.

   5:00 · Simmer glaze
7. 7

   Continue roasting the duck, draining fat every 30 minutes, for 1 hour 30 minutes more.

   1:30:00 · Continue roasting
8. 8

   Brush the duck generously with the ginger-soy glaze and increase the oven temperature to 425°F.

9. 9

   Roast until the skin is deeply browned and glossy and a thermometer inserted into the thickest part of the thigh reads 165°F, brushing with more glaze every 10 minutes.

   20:00 · Final glazed roast
10. 10

    Remove the duck from the oven and let it rest for 15 minutes before carving.

    15:00 · Rest duck
11. 11

    Carve the duck and arrange on a platter. Drizzle with any remaining glaze and garnish with sliced scallions and toasted sesame seeds.