Print

Savory Whole Roast Duck with Crispy Duck Fat Potatoes and Soy Ginger Glaze

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender and juicy roast duck with crispy potatoes and a tangy soy ginger glaze, perfect for special gatherings.

Ingredients

Scale
  • 1 whole duck
  • 2 tablespoons kosher salt
  • 1 tablespoon Chinese five spice
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 cup orange juice
  • 2 pounds gold potatoes, halved
  • 1 pound shallots, quartered
  • 1/4 cup low sodium soy sauce
  • 1/4 cup reserved orange juice
  • 1/4 cup mirin
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • Reserved ginger slices

Instructions

  1. Marinate the duck with kosher salt, Chinese five spice, garlic, ginger, and orange juice in a resealable bag for 12 hours.
  2. Prepare the halved gold potatoes and quartered shallots by rinsing and draining in a colander.
  3. Preheat your oven to 375°F (190°C) and position the marinated duck over the potatoes and shallots in a roasting pan.
  4. Roast for approximately 2 hours and 30 minutes, until the internal temperature of the duck reaches 165°F (74°C).
  5. Create the glaze by simmering soy sauce, reserved orange juice, mirin, honey, rice wine vinegar, and reserved ginger slices on low heat for 10-15 minutes.
  6. Rest the duck for 10-15 minutes after removing it from the oven to allow juices to redistribute.
  7. Plate the duck over the crispy potatoes and shallots, drizzling generously with the soy ginger glaze before serving.

Notes

For extra crispy skin, broil the duck for the last 5-10 minutes of roasting. Use rendered duck fat for frying or roasting vegetables.

Nutrition

Find it online: https://delishrecipezbylucy.com/roast-duck-crispy-duck-fat-potatoes-soy-ginger-glaze/

Scroll to Top