Roasted Duck with Honey Sauce

5.0/5 rating (2 votes)
Roasted Duck with Honey Sauce


  • 1 (4-5-lb) Long Island duck (also known as Pekin)
  • 3 tablespoons Dijon Mustard
  • 4 tablespoons wheat free Tamari
  • 4 1/2 tablespoons honey
  • 4 Garlic,cloves , minced
  • 4 tablespoons dry white wine
  • 1/3 cup Olive Oil
  • 1 -2 teaspoons arrowroot flour
  • Green onions, for garnish


  1. Preheat oven to 260 degrees F. Clean duck by running under cold water and remove any missed feathers.

  2. In a pot combine , soy sauce, honey, garlic, dry white wine and olive oil and bring to a boil boil over a medium/high heat for about 2 minutes.

  3. Let sauce warm, Place duck in a roasting dish, brush about a quarter of the sauce on the duck.

  4. Bake for about 3 hours and brush several times through the baking process.

  5. For the last 35 minutes turn the oven up to 350 degrees. This will brown and crisp the skin. The internal temperature of the duck should be 170 degrees F.

  6. To finish the sauce for dipping. Add a little water and heat the pan with the remainder of the sauce. Add a little arrowroot flour and bring the heat up to a medium temperature.

  7. Prepare your duck on a platter, add the sauce on the side for dipping and thinly slice your green onions for garnish on the duck and in the sauce.

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