Roasted Duck | Sesame Soy Marinade

Holiday friendly roast duck
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Undoubtedly, duck is our favorite poultry; the meat is naturally rich in flavor. It’s always a treat whenever I make it. This is not your typical crispy skin roast duck, however the meat is so tender and the sesame soy marinade gives it a rich mouthwatering taste. What’s also beautiful about this recipe, it does not require any overnight marinating – the slow roasting or baking allows the marinade to permeate through the meat. I usually serve this with a quick and easy stir fry of vegetables. I hope you will make this easy, brilliantly flavored recipe and enjoy it as much as we do. Happy cooking!

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5 from 1 vote

Roasted Duck | Sesame Soy Marinade

A very easy and super delicious roasted duck entree.

Course Dinner, Entree, Main Course
Cuisine American, Asian, Baked, Caribbean, Chinese, Easy
Keyword Chinese five spice, duck, Duck Marinade, Gluten Free Recipes, Holiday recipes, How to roast duck, muscovy duck, Sesame Oil, Slow roasted duck, Soy Sauce Marinade
Prep Time 5 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 20 minutes
Servings 5 people
Calories 1346 kcal
Author Yasmin Jackson


  • 4 pounds duck [I use 1 whole Muscovy duck]


  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons freshly crushed garlic
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons fresh ginger finely minced/grated
  • 2 teaspoons sea salt or kosher [adjust for your diet]
  • 1 teaspoon five spice powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes or sub 1/2 teaspoon cayenne pepper


Preheat oven 325F degrees [I use the roast setting]

Make the Marinade:

  1. Add all the marinade ingredients in a small bowl. Mix with a spoon to combine.

Season the Duck:

  1. Place an oven proof rack on top of a sheet pan lined with parchment paper.

  2. Use a fork to punch some holes in the duck skin breast and legs – about 20 to 30 pierces.

  3. Place the duck on top of the rack.

    Optional: Rinse duck and dry thoroughly with paper towels.

  4. Season the duck thoroughly with all of the marinade.

  5. Use a piece of kitchen twine to tie the legs together.

  6. Roast the duck for 2 1/2 to 3 hours until it reaches an internal temperature of 175 degrees minimum.

    [I roasted until it was 180 degrees and the duck came out moist and tender]

  7. Remove the duck from the oven and allow to rest 15 to 20 minutes before cutting.

  8. Carve the duck, plate and serve. Enjoy!

Recipe Notes

Video tutorial available. – link in summary.

We usually get 5 generous serving portions. And I use the back bone to make soup – so flavorful.

This duck can be marinated overnight if you wish but it is not necessary – since it is slow roasted, the flavors permeates through the duck perfectly.

I used a muscovy duck which is very meaty – but you can substitute a Peking duck.

Nutrition Facts
Roasted Duck | Sesame Soy Marinade
Amount Per Serving
Calories 1346 Calories from Fat 1179
% Daily Value*
Fat 131g202%
Saturated Fat 43g269%
Cholesterol 241mg80%
Sodium 1339mg58%
Potassium 720mg21%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 719IU14%
Vitamin C 12mg15%
Calcium 54mg5%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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