Roast Duck, Kenyan Style
Whole roast duck with crisp skin and a spiced glaze — a special-occasion alternative to chicken.
Instructions
- 1
Score the duck skin in a diamond pattern without cutting into the meat; pat dry and salt generously inside and out.
- 2
Leave uncovered in the fridge for a few hours (or overnight) to dry the skin.
- 3
Stuff the cavity with orange quarters. Roast at 160°C for 90 minutes, breast-up, on a rack to let fat drain away.
- 4
Mix honey, soy sauce and ginger; brush over the skin and roast a further 20–25 minutes at 200°C until deeply golden and crisp.
- 5
Rest 10 minutes before carving; save the rendered fat for roasting potatoes.
Chef’s tips
- Roasting on a rack (not directly in the pan) is what lets the fat render away and the skin crisp rather than steam.
Frequently Asked Questions
Why is duck roasted at a lower temperature than chicken?
The initial low, slow roast renders the thick fat layer under duck skin without burning it; a final high-heat blast at the end crisps the skin once most of the fat has drained away.