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Soy & honey duck


  • Place the honey, soy, star anise and cinnamon in a heavy-bottomed pot. Bring to the boil and allow to cool.
  • Then pour the marinade over the duck, cover and refrigerate for 2-3 hours, turning a couple of times.
  • When ready, preheat oven to 220°C.
  • Drain the duck on kitchen paper towels and pat dry, reserving the marinade. Then place it, skin side down, in a lightly oiled heavy-bottomed pan and gently cook for 15 mins, before turning over and cooking for another 2 mins. Then cook the duck in the oven for 5 mins and slice, if you like.
  • While the duck is cooking, toss the sweet potato in a little oil with seasonings in a pan that can go into the oven. Then cook in the bottom of the oven until tender.
  • Bring the reserved marinade to the boil. Then add the stock and simmer for a few minutes.
  • To serve, arrange the sweet potato on individual plates and top with sliced duck and plenty of the sauce.
  • Serve with your favourite green vegies alongside.


  • ½ cup honey
  • ½ cup salt-reduced soy sauce
  • 2 star anise
  • 2 cinnamon sticks
  • 4 duck breasts
  • olive oil spray
  • 1 sweet potato, peeled & sliced
  • olive oil
  • sea salt & freshly ground pepper
  • ½-¾ cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm