Chicken & Meat
Honey Lime Roasted Duck, Glossy Skin & Juicy Meat
Prep
20 min
Cook
60 min
Servings
4
Level
Medium
The refreshing tartness of lime and the sweetness of honey soak perfectly into tender, juicy duck meat, while the skin roasts to a glossy, golden-brown finish. This dish makes an elegant yet easy weekend special that's simple to make at home. The citrusy aroma wafting through the kitchen as it roasts will have the whole family eager to dig in.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 duck whole duck, cut into 4 pieces
- 3 limes, juiced and zested
- 5 tbsp pure honey
- 3 tbsp soy sauce
- 6 clove garlic, smashed and minced
- 3 inch piece ginger, smashed
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tbsp sesame oil
- 2 tbsp butter, melted
- 2 stalks scallions, sliced for garnish
- 1 tbsp lime juice, for the final brushing
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👩🍳 Instructions
- 1 Wash the duck thoroughly, rub with salt and lime juice, let sit for 10 minutes, then rinse again to remove any gamey odor.
- 2 Make the marinade: combine the lime juice, honey, soy sauce, minced garlic, smashed ginger, black pepper, salt, and sesame oil in a large bowl.
- 3 Add the duck pieces to the marinade and mix well until every part is coated in the seasoning. Cover and refrigerate for at least 3 hours, ideally overnight, so the flavors soak in fully.
- 4 Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top so the duck fat drips down and the skin gets crispier.
- 5 Arrange the duck pieces on the rack, setting aside the remaining marinade for basting. Roast for 30 minutes.
- 6 Remove the duck, brush the surface with melted butter and the remaining marinade, then return to the oven for another 25-30 minutes, basting occasionally, until the skin is golden-brown and glossy.
- 7 Check for doneness by piercing the thigh; if the juices run clear, the duck is fully cooked. If they're still pink, roast for another 10 minutes.
- 8 Remove from the oven, brush lightly with fresh lime juice for an extra burst of citrus aroma, sprinkle with sliced scallions, and serve warm.
💡 Tips
• Marinating overnight in the fridge lets the flavors penetrate much deeper and results in more tender meat.
• Use a wire rack while roasting so the duck fat drips away and the skin turns crispy instead of sitting in its own grease.
• Don't forget to re-baste with the marinade every 10-15 minutes so an even caramelized honey glaze forms.
• If you like extra-crispy skin, switch on the broiler for the last 3-5 minutes, watching closely so it doesn't burn.
📊 Nutrition Facts / serving
410
Calories (kcal)
32 g
Protein
26 g
Fat
14 g
Carbs
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