Honey Soy Glaze

This sweet and salty glaze gives the duck skin more flavor. It also helps the skin brown faster. 
If the skin actually begins to burn before the duck is cooked through, tent a piece of foil over the duck.
Apply this glaze under and over the duck skin so it can flavor the meat as well. 
Do not apply this glaze over the roasting pan, as it will burn and smoke while the duck cooks.


  • ½  cup Japanese Soy Sauce
  • 3T honey
  • 1T Chinese five-spice powder


  1. Combine soy sauce, honey and five-spice powder in a small bowl. 
  2. Mix thoroughly. 
  3. Using your fingers to loosen the duck skin then rub the glaze over and under skin. 
  4. Finish by lightly salting the outside of the duck.
Prepare the glaze then prepare the duck for roasting, and glaze.
Cover and refrigerate overnight to allow the glaze flavours to penetrate
Roast the duck on 190°C until an internal thermometer inserted into a thigh (not touching bone) reads 77-82°C.


Rest before serving