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Soy Glazed Duck

Soy Glazed Duck

Brought to you by: OcadoLife
    3 serving

Prep time:

Cook time:

Serves: 3

Complement the strong, sweet-savoury flavour of this dish with simple stir-fried greens and a bowl of plain rice. You can also use any leftover glaze as a dressing for a noodle stir-fry. 
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  • 1¼ kg whole duck
  • 3 tbsp soy sauce
  • 3 tbsp dark soy sauce
  • 2 tbsp sugar
  • 3 tbsp shaoxing rice wine (or you can use sake or sherry instead)
  • 3 pieces star anise
  • 1 cinnamon stick
  • 150g plain rice, to serve
  • 100g stir-fried greens, to serve


Step 1

In a pot that’s just big enough to fit the whole duck, bring some water to the boil with the remaining ingredients. Add the duck, so it’s just submerged, adding more water if needed. (Don’t worry if you think you’ve added too much water, as any extra will be boiled down later.)

Step 2

Cover the pot and bring to a boil over a medium heat, then let it simmer with gentle bubbles for 30 mins, turning the duck upside down once.

Step 3

After 30 mins, remove the duck from the pot and set aside on a plate while you make the glaze. Pour the liquid into a wok or shallow pot with a wide opening, then bring to a boil over a high heat, cooking until the sauce starts to thicken and looks shiny. (Using a pot with a wide opening helps to speed up the reduction.)

Step 4

Add the duck and scoop the sauce over it, turning the duck a few times for about 10 mins. Take care that the sauce does not burn, otherwise it will taste bitter. Turn down the heat if necessary, but make sure the sauce is bubbling.

Step 5

Remove the duck and let it cool for 30 mins before you chop it up to serve. Take care not to get the glaze on your hands – it will burn! Reserve the leftover glaze to drizzle over the duck when serving, if you want a stronger flavour. Simply serve with rice and stir-fried greens.

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