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–+ servings

Roasted Duck | Sesame Soy Marinade

A very easy and super delicious roasted duck entree.
5 from 1 vote
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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: 1346kcal
Author: Yasmin Jackson

Equipment

  • Sheetpan lined with parchment paper and an oven proof wire rack

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:

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

    Season the Duck:

    • Place an oven proof rack on top of a sheet pan lined with parchment paper.
    • Use a fork to punch some holes in the duck skin breast and legs - about 20 to 30 pierces.
    • Place the duck on top of the rack.
      Optional: Rinse duck and dry thoroughly with paper towels.
    • Season the duck thoroughly with all of the marinade.
    • Use a piece of kitchen twine to tie the legs together.
    • 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]
    • Remove the duck from the oven and allow to rest 15 to 20 minutes before cutting.
    • Carve the duck, plate and serve. Enjoy!

    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

    Calories: 1346kcal | Carbohydrates: 3g | Protein: 37g | Fat: 131g | Saturated Fat: 43g | Cholesterol: 241mg | Sodium: 1339mg | Potassium: 720mg | Fiber: 1g | Sugar: 1g | Vitamin A: 719IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 8mg