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Roast Duck with Brown Sugar and Soy Glaze Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 to 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Roast Duck with Brown Sugar and Soy Glaze recipe combines savory herbs and spices with a sweet and tangy glaze to create a succulent and flavorful main dish. The duck is first seasoned with a butter-herb paste, roasted to perfection, and then coated with a glossy soy-based glaze that enhances its rich flavor. Perfect for a special dinner, this recipe yields tender, juicy duck with a crisp skin and a beautifully balanced sauce.

Ingredients

Scale

Duck and Seasoning

  • 1 duck (chilled)
  • 1.5 tsp salt
  • 1/2 tsp granulated garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp spice mix (for duck or chicken)
  • 4 Tbsp unsalted butter (softened)
  • Sprigs of rosemary (fresh)
  • Sprigs of thyme (fresh)

Glaze

  • 4 Tbsp soy sauce
  • 1 Tbsp Worcestershire sauce
  • 1.5 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 1 tsp apple cider vinegar
  • 1/2 cup chicken broth

Instructions

  1. Prepare the sauce ingredients: Measure and set aside all the ingredients needed for the glaze to ensure a smooth cooking process.
  2. Create the butter-herb paste: In a bowl, combine the softened butter with salt, granulated garlic, dried oregano, dried thyme, and the spice mix. Mix until it forms a smooth, spreadable paste.
  3. Prepare the duck: Rinse the duck and dry it thoroughly with paper towels. Place it on a sheet of foil and evenly spread the butter-herb paste over all sides of the duck, ensuring coverage for flavor and moisture.
  4. Add fresh herbs: Insert sprigs of fresh thyme and rosemary onto and inside the duck to infuse aromatic flavors during roasting.
  5. Roast the duck: Cover the duck loosely with foil and let it rest for one hour at room temperature. Preheat the oven to 400°F (204°C). Roast the duck at this temperature uncovered for 30 minutes to begin crispy skin development. Then, cover with foil and reduce the oven temperature to 360°F (182°C) and continue roasting for an additional 60 minutes.
  6. Prepare the glaze: While the duck roasts, combine soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, and chicken broth in a saucepan. Bring to a boil over medium-high heat. Dissolve cornstarch in 30 ml of water, then gradually whisk it into the boiling sauce. Continue cooking until the glaze thickens, then remove from heat.
  7. Check duck doneness: Pierce the thickest part of the duck breast with a wooden skewer. If transparent fat flows out, the duck is cooked through and ready to be removed from the oven.
  8. Apply glaze and finish: Remove the foil and any remaining herbs and spices from the skin. Immediately brush the entire duck with the prepared glaze for a shiny, flavorful coating.
  9. Serve: Optionally, garnish the duck with additional fresh herbs such as rosemary and thyme. Serve warm for best flavor and texture.

Notes

  • Allowing the duck to rest with the herb butter helps the flavors penetrate the meat.
  • Roasting uncovered initially helps the skin become crispy.
  • You can adjust the sweetness of the glaze by varying the brown sugar amount.
  • Use a meat thermometer to ensure the inner temperature reaches 165°F (74°C) for food safety.
  • Leftover glaze can be stored in the refrigerator for up to 3 days and reheated gently.

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Find it online: https://easybakekitchen.com/roast-duck-with-brown-sugar-and-soy-glaze-recipe/