Inspired by the flavors of Peking duck, here marinated duck breasts get lacquered with a soy-honey glaze before slicing.

EatingWell Magazine, September 2021


Credit: Eric Wolfinger

Recipe Summary

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine 1 tablespoon soy sauce, rice wine, five-spice powder and ginger in a small bowl. Pat duck dry and trim the skin from the sides, leaving skin (and fat) just on top. Place the duck in a shallow glass baking dish and baste with the sauce mixture. Cover and refrigerate for at least 1 hour or overnight.

  • Preheat oven to 425°F. Combine the remaining 1 teaspoon soy sauce and honey in a small bowl and place next to the stove.

  • Using the tip of a sharp paring knife, score the duck skin in a crosshatch pattern. Sprinkle both sides of the duck with salt. Place, skin-side down, in a large cast-iron or ovenproof skillet over medium heat. Cook, undisturbed, until some of the fat is rendered and the skin is golden brown, about 8 minutes. Transfer the duck to a clean plate and carefully pour out the fat from the pan. Return the duck to the pan, skin-side up, and brush with the honey mixture. Transfer the pan to the oven.

  • Roast the duck until an instant-read thermometer registers 150°F, 10 to 15 minutes. Transfer to a clean cutting board. Combine hoisin and plum sauces; brush over the duck and let rest for 5 minutes before slicing.

To make ahead

Marinate duck (Step 1) overnight.

Nutrition Facts

3 oz.
303 calories; fat 15g; cholesterol 193mg; sodium 376mg; carbohydrates 4g; protein 35g; sugars 2g; niacin equivalents 11mg; saturated fat 4g; vitamin a iu 1IU; potassium 11mg.