Soy & Honey Glazed Oriental Roast Duck

Instructions

1. Preheat the oven to 260℃
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 duck 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℃ 
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 45 minutes to an hour
9. While the duck is cooking,g 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 honey soy glaze all over it
12. Alternatively,y 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