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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Roasted Duck | Sesame Soy Marinade
A very easy and super delicious roasted duck entree.
Ingredients
- 4 pounds duck [I use 1 whole Muscovy duck]
MARINADE:
- 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
Instructions
Preheat oven 325F degrees [I use the roast setting]
Make the Marinade:
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Add all the marinade ingredients in a small bowl. Mix with a spoon to combine.
Season the Duck:
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Place an oven proof rack on top of a sheet pan lined with parchment paper.
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Use a fork to punch some holes in the duck skin breast and legs – about 20 to 30 pierces.
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Place the duck on top of the rack.
Optional: Rinse duck and dry thoroughly with paper towels.
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Season the duck thoroughly with all of the marinade.
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Use a piece of kitchen twine to tie the legs together.
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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]
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Remove the duck from the oven and allow to rest 15 to 20 minutes before cutting.
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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.
