Asian Roasted Duck

Duck is one of those dishes you rarely have but only have when you go out for dinner.  Why is that?

Asian Roasted Duck from Feed Your Soul Too

I think it is primarily because there is a small amount carried in your grocery store.  Once in a while, you can find a duck breast.  You have to know to go over to the freezer section.  There you can find gold – a WHOLE DUCK.  I don’t think you will be able to a fresh duck.  So if you have an idea to cook duck for a dinner, you need to plan a good 2 days ahead so the duck has time to thaw.

Asian Roasted Duck

I just searched for duck recipes on my blog and I am surprised to find that I have made a handful.  There are a few of these that I really liked beginning with my DUCK HASH.  Duck crisped up in a cast iron skillet and topped with a fried egg.  YUM.  A more colorful and elevated dish is this DUCK BEET RISOTTO recipe.  One more total comfort recipe is a DUCK SANDWICH with melted cheese.  I made this dish more than 5 years ago but I am fairly sure I saw the recipe on an episode of DINERS DRIVE-IN & DIVES.  

My Asian Roast Duck does not have a lot of ingredients.  Duck does not need much.  Duck has great flavor.  The key to cooking is to cook off all the fat.  When done right, the bird is super juicy and its natural flavor can shine through.  The main flavor I chose was a gochujang sauce that basted the exterior and darkened the skin.  When you see the final result, the skin looks so crisp and has a great color to it.

The duck and salt and lemon pepper.

Duck and Salt and Lemon Pepper

The Sauce Ingredients.

Sauce Ingredients

Flavoring and Roasting the Asian Duck.

Flavoring and Roasting the Asian Duck

The Asian Roast Duck Plated.

Asian Roast Duck Plated

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Asian Roast Duck

A dish with only a handful of ingredients can still be tasty as is the case with this Asian Roast Duck spiced with sweet and spicy gochujang.

Course dinner

Cuisine Asian Food, Duck, Gluten free

Keyword Asian food, Duck, gluten free, gochujang

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Resting Time 5 minutes

Total Time 1 hour 30 minutes

Servings 4 people

Author Feed Your Soul Too

Ingredients

• 5 LB Whole Duck
• 1 Tbsp Salt
• 1 1/2 Tbsp Lemon Pepper

Sauce

• 2 Tbsp Gochujang
• 1/4 Cup White Wine Vinegar
• 2 Tbsp Lemon Juice
• 2 Tbsp Honey

Instructions

1. Begin by scoring the skin of the duck in a cross hatched design.  Season the duck with the salt and lemon pepper.  Place on a broiling tray and add some water to the base.

   Place in a 350 degree oven.  Bake for 30 minutes breast side up.  Turn upside down and cook for another 20 minutes.

   While the duck is roasting, combine the sauce ingredients in a sauce pan.  Simmer for 15 minutes until well mixed.

   Now, take the duck out of the oven and put breast side up and baste with the sauce.  Put the duck back in the oven and baste every 10 minutes.  

   Let rest for 5 minutes.  

   Serve and enjoy!

Recipe Notes

If the skin is not as crispy as you would like turn your oven on to low broil and broil until desired doneness.