by Zars Kitchen Admin

Wishing you all a happy and blessed Mid-Autum Festival my friends!! As a child in Hong Kong I remember this time of year well, making colourful lanterns to hang in the trees, staying up late to gaze at the full moon, eating lavish dinners and stuffing my face with delicious moon cakes!

So why duck? Duck is very popular during Mid Autumn Festival as it tends to be richer this time of year and apparently has health benefits according to traditional Chinese medicine, it nourishes your body to fight the dryness of the autumn and winter season.

The glaze is the star of the show here… just a few ingredients and you get a FLAVOUR BOMB… I was literally licking my plate clean.


Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Whole Duck 2kg
  • 1.4 litres Water
  • 180ml Soya Sauce
  • 60ml Honey
  • .
  • 4 tbsp Gochujang paste
  • 50ml Maple syrup
  • 2.5 tbsp Soya sauce
  • 1.5 tbsp Rice vinegar
  • 100ml Water
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, minced
  • 1 tsp Salt
  • 0.5 tsp Five spice powder @zestandzing
  • 2 tbsp Fruit jam (I used a summer fruit jam) @crowleysofsuffolk
  • 2 heaped tbsp Caster sugar


1. Pre-heat the oven to 220°C
2. In a wok or saucepan large enough for the duck to fit add the water, soya sauce and honey, heat until almost boiling
3. Lower the heat and slowly place the duck inside the liquid, bathe the duck in the liquid and infuse the skin for 5 minutes ladling the liquid all over for maximum flavour, flip the suck halfway to ensure both sides are evenly coated
4. Place the duck into a roasting tray breast side down into the oven
5. Immediately turn the oven down to 200°C
6. Roast for 20 minutes, remove from the oven and flip the duck so the breast side is on top, the duck fat will be splattering but this is normal
7. Baste the duck with all the rendered fat from the bottom of the roasting tin, you can remove some of the fat from the bottom to use for roast potatoes on another day!
8. Continue to cook the duck for another 30 mins or until the internal temp is 75°C
9. While the duck is cooking get the glaze ready - In a saucepan on medium heat add all the glaze ingredients and bring to a boil, turn the heat down and simmer for a few minutes until it thickens slightly, it will continue to thicken as it cools
10. Remove the duck from the oven when ready and baste again with the juices
11. Transfer the duck to a serving plate or carving board and pour the glaze all over it
12. Alternatively you could carve the duck and then serve the glaze on the side or lightly brush the glaze all over the duck
13. Serve immediately and enjoy!

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