Roast Duck with Tamari Honey Glaze

I don’t get to eat roasted duck as much as I like, but every year on the day after Thanksgiving, a group of us get together for a feast of chinese BBQ. I decided it was about time to cook this myself. As a side note, make sure you save the fat drippings. That stuff is liquid gold! I’ll let you know what I do with mine.

Roast Duck with Tamari Honey Glaze


  • 1 whole duck (4 lbs.)
  • 1/2 cup tamari
  • 3 tablespoons honey
  • 1 tablespoon Chinese five-spice powder


  1. Preheat oven to 375 degrees Fahrenheit.

  2. Rinse the duck, then pat dry, inside and out, with paper towels. Optional: For extra crispy skin, place the duck in a roasting pan and refrigerate uncovered overnight.

  3. Remove fat and anything else from inside the cavity and discard.

  4. Using your fingers, loosen the duck skin all around it’s body. Apply seasoning under the skin as much as possible and on top of the duck skin.

  5. Optional: Truss the duck with kitchen string. A duck will cook just fine without being tied together, however, some people feel it looks better if it is trussed. There are many methods of trussing poultry and we favor a very simple one. First, cut 4 feet or so of kitchen twine. Set the duck breast-side-up with the legs facing you. Center the twine beneath the ends of the legs and the tail of fat at the end of the duck. Lift the two ends of twine on your left and right and cross the twine over the top of the duck legs and tail of fat.

  6. Pull the twine tightly so the legs are pulled close to the body of the duck. Pull the ends of the twine forward (away from you) and loop the twine over the wings and around the front of the duck so the wings are pulled close to the body.

  7. Tie a knot so the twine is secured where the neck once was. You can snip the tips of the wings off, as they have little to no meat on them and often burn while cooking.

  8. Place the trussed, seasoned duck breast side down in a roasting pan, preferably one with a rack so excess fat can drip off. Roast for 45 minutes.

  9. Turn the duck over and cook, breast side up about 45 minutes more. A thermometer inserted into a thigh (not touching bone) should read 170-180 degrees F. The meat will still be a bit pink.

  10. If the skin is not dark and crispy enough for you, turn on the broiler and broil duck a few minutes more until golden brown.

  11. Remove duck from oven and allow to rest for 15 minutes before carving.