Honey-Glazed Roast Duck with Persimmon and Ginger Stuffing

A showstopping Christmas entree featuring a whole roast duck with a glistening honey-ginger glaze, stuffed with a delightful mixture of sweet and savory persimmons, ginger, and rice.

Prep Time

45 minutes

Total Time

3 hours 30 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

6 items

Cost

£4.15/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1wholeWhole Duck (approx. 5-6 lbs)(Thawed if frozen, remove giblets and neck)

£18.00

3cupsCooked White Rice(Long grain or jasmine rice preferred)

£1.20

3mediumRipe Persimmons(Fuyu or Hachiya, peeled and diced)

£3.00

2tablespoonsFresh Ginger(Minced)

£0.20

3mediumScallions(Thinly sliced)

£0.50

2tablespoonsSoy Sauce(Low sodium)

£0.15

1tablespoonSesame Oil

£0.25

1teaspoonChinese Five-Spice Powder

£0.10

1teaspoonSalt

£0.01

0.5teaspoonBlack Pepper

£0.02

0.5cupHoney

£1.20

2tablespoonsRice Vinegar

£0.10

1tablespoonFresh Ginger (for Glaze)(Grated)

£0.10

1cloveGarlic (for Glaze)(Minced)

£0.05

Total Cost

£24.88

£4.15 per serving

Instructions

1.
Preheat oven to 425°F (220°C).
2.
Pat the duck dry inside and out with paper towels. Prick the skin all over with a fork, being careful not to pierce the meat. This helps render the fat during roasting.
3.
In a large bowl, combine the cooked rice, diced persimmons, minced ginger, sliced scallions, soy sauce, sesame oil, Chinese five-spice powder, salt, and pepper. Mix well.
4.
Stuff the duck cavity with the rice mixture. Use kitchen twine to tie the legs together securely, and tuck the wing tips under the body.
5.
Place the stuffed duck on a roasting rack set inside a roasting pan.
6.
Roast the duck for 30 minutes at 425°F (220°C).
7.
Reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the duck with pan drippings every 30 minutes.
8.
While the duck is roasting, prepare the honey-ginger glaze. In a small saucepan, combine the honey, rice vinegar, grated ginger, and minced garlic. Bring to a simmer over medium heat and cook for 5 minutes, or until slightly thickened.
9.
During the last 30 minutes of roasting, brush the duck with the honey-ginger glaze every 10 minutes, ensuring even coverage.
10.
Once the duck is cooked through, remove it from the oven and let it rest for 15-20 minutes before carving.
11.
Carve the duck and serve with the persimmon and ginger stuffing.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

20 g

22% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra crispy skin, you can pour boiling water over the duck before roasting. This helps tighten the skin and renders more fat.

If the duck skin starts to brown too quickly, loosely tent it with foil.

Save the duck giblets and neck to make a flavorful broth for gravy or soup.

Make sure the persimmons you use are ripe but still firm, to prevent them from becoming mushy during cooking.

Adjust the amount of ginger in the stuffing and glaze to your personal preference.

Cooking Equipment

Oven

Roasting Pan

Large Bowl

Small Saucepan

Kitchen Twine

Meat Thermometer

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy skin, you can pour boiling water over the duck before roasting. This helps tighten the skin and renders more fat.

If the duck skin starts to brown too quickly, loosely tent it with foil.

Save the duck giblets and neck to make a flavorful broth for gravy or soup.

Make sure the persimmons you use are ripe but still firm, to prevent them from becoming mushy during cooking.

Adjust the amount of ginger in the stuffing and glaze to your personal preference.

Honey-Glazed Roast Duck with Persimmon and Ginger Stuffing

Ingredients

Instructions