Oriental Glazed Duck

Oriental Glazed Duck

Your guest will enjoy this impressive, delicious and easy to prepare duck recipe.

6 servings
Marinade 12 h
Preparation 15 min

Cooking 2 h 30 min

Standing 10 min

220 calories per serving 


1 duck, whole   2 kg
2 tsp salt   9 g
2 cloves garlic, finely chopped    
1 tsp coriander seeds, ground   1 g
1/4 tsp peppercorns, ground   1 g
1 tsp Chinese five-spice powder   3 g
1 tsp gingerroot, grated   4 g
3 tbsp miso (fermented soybean paste)   45 g
1 tbsp soy sauce, low-sodium   15 mL
3 tbsp orange juice   45 mL
1 tbsp honey   22 g
1 tsp sesame seed oil   5 mL


  1. In a small bowl, combine salt, chopped garlic, coriander seeds, peppercorns, five-spice powder, and grated ginger. Set aside.
  2. Make crosshatched slits in the skin of the duck (about 20-30 slits in total). Rub the skin and inside of duck with the spice rub. Place the duck on a plate and put in the fridge, uncovered, for at least 12 h, up to 24 h.
  3. Preheat the oven to 160°C/325°F. Remove the duck from the fridge 30 min before putting in the oven.
  4. Put the duck on a roasting tray, breast side down. Roast in the oven for 1 h 30 min. Take the duck out of the oven and remove cooking juice using a baster. Put the duck back in the oven, breast side up, then roast for another 45 min to 1 h, until a thermometer inserted into the duck should register 75°C/165°F.
  5. Meanwhile, combine the remaining ingredients in a bowl. Remove the duck from the oven and increase the temperature to 260°C/500°F. Baste the duck with half of the mixture. Put the duck back into the oven 5 min. Take it out of the oven then baste with the remaining mixture. Roast an additional 3-5 min, until the skin is crispy and nicely coloured. A thermometer inserted into the duck should register 82°C/180°F.
  6. Take the duck out of the oven then loosely cover with aluminum foil. Let rest for 10 min, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (110g)


% DV*

* DV = Daily Value




11 g

17 %

Saturated 4 g
+ Trans 0 g

20 %


80 mg


940 mg

39 %


6 g

2 %


1 g

3 %


3 g


22 g

Vitamin A

2 %

Vitamin C

2 %


2 %


20 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

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Source of :
Copper, Folacin, Magnesium, Manganese, Potassium, Vitamin B6, Vitamin E, Vitamin K
Good source of :
Iron, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12
Excellent source of :
Niacin, Selenium, Vitamin B2, Zinc

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This recipe is in the following categories: Duck | Main courses/Entrées | Diabetes-friendly | Halal | High Iron | Kosher | Bake | Easter | Asian

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