Roast Duck with Brown Sugar and Soy Glaze
This Roast Duck is cooked with herbs, and spices and coated with soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, and chicken broth glaze.
Servings: 4 people
Ingredients
- 1 duck chilled
- 1.5 tsp salt
- 1/2 tsp granulated garlic
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp spices for duck, chicken
- 4 Tbsp butter unsalted
- rosemary thyme
For glaze
- 4 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1.5 Tbsp brown sugar
- 1 Tbsp cornstarch
- 1 tsp apple cider vinegar
- 1/2 cup chicken broth
Instructions
- Measure out the ingredients for the sauce.
- In a bowl, mix softened butter, salt, spices, and herbs. Make a butter paste.
- Wash and dry the duck, and put on foil. Spread on all sides with a paste of butter, salt, and spices.
- Add sprigs of thyme and rosemary.
- Cover with foil and leave for an hour. Preheat the oven to 400F. For the first half hour, bake the duck without foil, then cover it with foil and bake for another hour at 360F.
- While the duck is baking, make the glaze. Mix everything except starch in a saucepan. Bring to a boil. Dilute starch in 30 ml of water and pour into a saucepan. Once the glaze has thickened, remove the saucepan from the heat.
- The readiness of the duck can be checked like this - pierce the breast with a wooden skewer. If transparent fat flows, the duck is ready.
- Remove the remaining spices from the top of the breast and remove the sprigs of rosemary and thyme. Brush the duck with glaze and serve warm.
- Additionally, you can decorate the duck with fresh herbs.