Roast Duck Boujee Booze

Roast Duck

Roast Duck
We make our Roast Duck with some soy, honey and 5 spice but you can keep it plain by simply just rubbing salt into the duck before roasting. Like we said before, we love duck and everything about it. I just can’t cook duck at home. My Dad worked on a duck farm as a kid and literally cries every time he sees one.
Serves 2-4
Wine Pairing - 


  • 2kg Whole Duck
  • 2 sprigs thyme
  • 2 bay leafs
  • 2 tbsp honey
  • 4 tbsp soy sauce
  • 1 tsp 5 spice
  • 1 litre chicken stock
  • 4 tbps hoisin sauce
  • 1 dash of sesame oil
  • 2 Thumb size pieces fresh ginger


  1. Prick skin all over the duck with a sharp knife or fork.
  2. Put thyme and bay leaves inside the cavity.
  3. Mix the soy, honey and 5 spice in a bowl.
  4. Using a glazing brush if you have one or just use your f*cking hands.
  5. Rub that sauce all over that bird but leave the smallest bit behind to brush the bird during cooking.
  6. Cover and place in the fridge for at least 4 hours. 
  7. Preheat oven to 200 celsius if fan assisted (220 otherwise)
  8. Place duck on a rack in a roasting pan, breast side down.
  9. Add water to the pan below the duck.
  10. Roast for 30 minutes without taking even a peak.
  11. Flip the bird over at this point and brush the bird with your sauce.
  12. Roast for 20 minutes, brush with sauce.
  13. Roast for 10 minutes, brush with sauce.
  14. Roast for 10 minute and remove from the oven.
  15. Let it rest for 5 minutes.
  16. Make your gravy.
  17. Put your stock in a pan, add the hoisin sauce and ginger and bring to the boil. 
  18. Boil for a few minutes stirring constantly.
  19. Reduce heat slightly and leave until it makes a smooth gravy.
  20. Add the sesame oil, give it one last good stir and remove.
Carve your duck and serve with whatever side dishes you choose and the gravy on the side! This works very well with our creamed cauliflower