Perfectly Broiled Whole Marinated Duck - Crispy & Flavorful
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat30gram
Protein40gram
Ingredients
- Whole duck (about 2 to 2.5 kg / 4.5 to 5.5 lbs)1 piece
- Soy sauce60 ml
- Honey30 ml
- Sesame oil15 ml
- Garlic cloves (minced)3 piece
- Fresh ginger (grated)2 tbsp
- Ground black pepper1 tsp
- Salt1 tsp
- Green onions (chopped)2 piece
- Lemon juice1 tbsp
This recipe shows you how to broil a whole marinated duck, creating a delightful crispy skin and tender, juicy meat. The marinade infuses the duck with rich, savory flavors. This dish is perfect for special dinners or festive occasions. Total cost of ingredients is approximately $15 (about €13, £11, ₹1200). The cooked duck yields about 4 servings, with each serving approximately 450 kcal. This recipe is suited for omnivores and can be part of a balanced diet. The complexity level is medium and total time including marination is about 7 hours. Proper food safety practices are emphasized, including cooking to an internal temperature of 74°C (165°F) to ensure safety and thorough cooking.
Preparation instructions
Prepare the marinade
1In a bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, black pepper, salt, chopped green onions, and lemon juice. Mix well to create a flavor-packed marinade.
Marinate the duck
2Clean the duck by removing any remaining feathers or innards. Pat it dry with paper towels. Place the duck in a large resealable plastic bag or a deep dish. Pour the marinade over the duck, ensuring it coats all sides and the inside cavity. Seal the bag or cover the dish. Refrigerate for at least 6 hours or overnight for the best flavor infusion.
Preheat your broiler
3About 15 minutes before cooking, preheat your oven broiler. Position the oven rack in the upper-middle part of the oven so that the duck will be approximately 20-25 cm (8-10 inches) from the heat source.
Prepare the duck for broiling
4Remove the duck from the marinade and let excess marinade drip off (save the marinade for basting). Pat the duck dry with paper towels to ensure crispy skin. Place the duck on a broiler pan or oven-safe wire rack set over a baking sheet to allow fat to drip away.
Broil the duck
5Broil the duck skin side up for about 25-30 minutes. Monitor closely to avoid burning. Baste with the reserved marinade every 10 minutes to keep the duck moist and flavorful. Cook until the skin is golden brown and crispy.
Check internal temperature
6Using a meat thermometer, check the internal temperature in the thickest part of the duck thigh without touching the bone. The safe internal cooking temperature for duck is 74°C (165°F). Once reached, remove the duck from the oven.
Rest the duck
7Let the duck rest for 10-15 minutes before carving. Resting allows the juices to redistribute and results in tender meat.
Cooking Tips
1For easier carving, let the duck rest covered loosely with foil after broiling.
2If you don't have a broiler pan, use a wire rack over a baking sheet to catch drippings.
3Avoid cross-contamination by washing hands, utensils, and surfaces after handling raw duck.
4Try adding orange zest or five-spice powder to the marinade for a twist of flavor.
5If skin isn't crispy enough, broil a few more minutes but watch carefully to prevent burning.
Equipment needed
- Oven with broiler
- Broiler pan or wire rack and baking sheet
- Large resealable plastic bag or deep dish for marinating
- Meat thermometer
- Mixing bowl
- Measuring spoons and cups
- Sharp knife for carving
- Basting brush
Grocery Shopping List
- [ ] Whole duck (2 to 2.5 kg) - approx. $12. Choose a fresh or thawed duck with firm skin.
- [ ] Soy sauce (60 ml) - approx. $1. Available in most supermarkets; choose low sodium for less salty taste.
- [ ] Honey (30 ml) - approx. $0.50. Pure honey will add best flavor.
- [ ] Sesame oil (15 ml) - approx. $0.50. Use toasted sesame oil for rich aroma.
- [ ] Fresh garlic (3 cloves) - approx. $0.30. Look for firm, plump cloves.
- [ ] Fresh ginger (a small piece) - approx. $0.50. Choose firm and smooth skin.
- [ ] Ground black pepper (1 tsp) - approx. $0.10. Freshly ground pepper is best.
- [ ] Salt (1 tsp) - approx. negligible cost.
- [ ] Green onions (2 stalks) - approx. $0.50. Choose fresh with bright green leaves.
- [ ] Lemon (1) - approx. $0.50. Use fresh juice for brightness.
Total estimated cost: $15
FAQ
Can I use frozen duck for this recipe?
Yes, you can use frozen duck but make sure to fully thaw it in the refrigerator (about 24-48 hours) before marinating and cooking.
How do I know when the duck is safe to eat?
Use a meat thermometer to check that the internal temperature of the thickest part of the duck thigh reaches at least 74°C (165°F). This ensures it is cooked through and safe to eat.
Can I prepare the marinade in advance?
Absolutely! You can prepare the marinade up to a day in advance and keep it refrigerated to save time later.
Is broiling better than roasting for duck?
Broiling applies intense direct heat which helps to crisp the skin quickly and keep the meat juicy if watched carefully. Roasting cooks more evenly but takes longer. This recipe uses broiling for quick, flavorful results.