Chicken & Meat
Honey Soy Glazed Roast Duck (Bebek Panggang Madu Kecap) with Glossy Caramel Skin
Prep
30 min
Cook
70 min
Servings
5
Level
Medium
This roast duck coated in a honey and sweet soy sauce glaze has a glossy, caramel-like skin—crispy on the outside while the meat stays juicy inside. The perfectly infused marinade spices make every bite rich with sweet and savory flavor. Perfect as a special dish for family gatherings.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 duck (about 1.5 kg / 3.3 lbs) whole duck, cleaned of pin feathers
- 4 tbsp honey
- 5 tbsp sweet soy sauce (kecap manis)
- 2 tbsp soy sauce
- 6 clove garlic, minced
- 3 cm ginger, crushed
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp ground pepper
- 2 tsp salt
- 2 tbsp palm sugar, finely shaved
- 3 tbsp lime juice
- 1 tbsp sesame oil
- 200 ml water
- 4 leaves kaffir lime leaves
- 2 stalks lemongrass stalks, crushed
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👩🍳 Instructions
- 1 Rub the duck with lime juice and a little salt, gently massaging to remove any gamey smell, let sit for 15 minutes, then rinse thoroughly and drain.
- 2 Mix the minced garlic, ginger, turmeric powder, coriander powder, pepper, salt, and palm sugar in a bowl, stirring evenly to make the marinade.
- 3 Rub the marinade all over the duck, including the inside cavity, then place the kaffir lime leaves and lemongrass into the duck's cavity.
- 4 Cover the duck with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight so the seasoning is fully absorbed.
- 5 Preheat the oven to 160°C (320°F). Place the duck on a roasting rack with a pan of water underneath to keep it moist.
- 6 Roast the duck for 45 minutes, occasionally basting with the leftover marinade mixed with a little water.
- 7 Meanwhile, mix the honey, sweet soy sauce, soy sauce, and sesame oil in a small bowl to make the caramel glaze.
- 8 After 45 minutes, remove the duck and brush the entire surface evenly with the honey-soy glaze mixture.
- 9 Increase the oven temperature to 200°C (400°F) and roast for another 20–25 minutes, brushing again occasionally, until the skin is glossy and golden brown.
- 10 Remove the duck and let it rest for 10 minutes before carving so the juices don't all run out when cutting.
- 11 Serve the honey soy glazed roast duck warm with steamed white rice or Hainanese rice.
💡 Tips
• Poke the duck skin with a fork before roasting so the fat can render out and the skin gets crispier.
• Use a roasting rack so the duck doesn't sit in its own rendered fat while roasting.
• Don't skip the overnight marinating process, as the key to a delicious duck lies in fully absorbed seasoning.
• Watch closely while basting with the honey-soy glaze at high heat since the sugar burns easily—check every 5–7 minutes.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
26 g
Fat
18 g
Carbs
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