Twice-cooked sticky duck

Twice-cooked sticky duck

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(3 ratings)

Prep: 20 mins Cook: 2 hrs plus overnight chilling


Serves 6

This recipe for tender, juicy duck with a honey glaze is staggered and takes out all the stress of doing it on the day

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal381
  • fat19g
  • saturates5g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein46g
  • salt1.3g
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    For the duck

    • 1 strip pared orange zest



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 6 duck legs
    • 6 garlic cloves, smashed
    • thumb-sized piece ginger, sliced



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 ½ tsp Chinese five-spice powder
    • 100ml dark soy sauce
    • 1 tbsp oyster sauce
    • 1 tbsp golden caster sugar
    • 50ml Shaohsing rice wine

    To glaze

    • 1 tbsp honey



      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • ½ tsp Chinese five-spice powder

    To serve

    • halved and sliced cucumber
    • coriander leaves
    • sliced chilli



      Part of the capsicum family, chillies come in scores of varieties and colours (from green…

    • cooked rice



      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


    1. The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months.

    2. The next day, remove all the fat from the stock, pour 400ml into a pan and simmer down by a third, or until intensely flavoured. The remaining stock can be frozen and used another time to poach meat or poultry.

    3. Heat oven to 220C/200C fan/gas 7. For the glaze, mix 1 tbsp of the reduced stock with the honey and five-spice. Put the duck legs on a baking tray, skin-side up, and roast in the oven for 25-30 mins until they are hot and the skin is lacquered.

    4. Arrange some cucumber on a serving platter with the duck on the side, then scatter over the coriander. Add some sliced chilli to the simmered stock and serve on the side for spooning over the rice. Serve with our steamed pak choi.

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    Comments, questions and tips

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    Ieva Cemnolonskytė's picture
    Ieva Cemnolonskytė
    15th Feb, 2018
    So yesterday I tried it with a whole duck. It was pretty big so it was a bit tricky boiling it. I was simmering it in my wok, since it's the biggest pot I have and had to flip it a couple of times, did everything as in instruction and cooked it for 1,5 hours, then separated from the liquid and left in the fridge. Next evening I made a glaze, pierced the duck's skin for crispiness and cooked the whole thing it in the oven fatter side up. I flipped the duck up after the top got brown and crispy, cooked upside down for like 15 min, then flipped it again and cooked it for another 15 min, I think the whole oven part took about 45 min. It ended up being very juicy with a crisp on the outside, it was really tasty, will definitely do this again.
    koolk_2009's picture
    31st Aug, 2016
    This was delicious, really soft duck and tasty sauce. Was pretty easy to make even though you have to plan in advance. I managed to make it one day. The skin didn't crisp up very well so I removed it and crisped it separately. Will definitely make it again.
    30th Aug, 2016
    This looks amazing, can't wait to try it! Looks similar to a recipe that used to be on this site (five spice duck breasts) which I've not seen for a while and which remains my husband's favourite meal... Maybe this will top it??
    Heather King's picture
    Heather King
    19th Feb, 2018
    Hello - if only using two duck legs, should the 1 hour 30 min simmering time be reduced? Thank you.
    goodfoodteam's picture
    22nd Feb, 2018
    Thanks for your question. The cooking time will remain the same for two legs.
    Sally Wilson's picture
    Sally Wilson
    28th Dec, 2017
    How could I do this with a whole roast duck? Got a bargain (3 for under $2!)
    goodfoodteam's picture
    30th Dec, 2017
    Thanks for your question. We haven't tested this recipe using a whole duck so cannot give exact instructions. We'd recommend using one of our whole duck recipes, take a look at this collection:
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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