Roast Duck

Roast Duck is a great and famous food in Singapore. When you first reach changi airport, Singapore, you can find top tom yum soup at terminal 3

When you go to city and central of Singapore, you can find roast duck at

Zhen Zhu Fang Roasted Delights 珍珠坊香港烧
34 New Market Road #01-1098 People’s Park Food Centre, Singapore 050032
Opening Hours: 9am – 9pm (Mon – Sun)

When you go back your country, you can cook tom yum soup using


1 (4 1/2-pound) duckling (oven-ready) 

2 teaspoon salt

For the Marinade

1 tablespoon oil

2 tablespoon green onion (finely chopped)

1 tablespoon ginger root (finely chopped)

2 tablespoon garlic (minced)

1 tablespoon sugar

2 tablespoons Chinese rice wine 

1 tablespoon yellow bean sauce

1 tablespoon light soya sauce

2 teaspoons five-spice powder

For the Glaze

4 tablespoons honey

1/2 teaspoon red food coloring

1 tablespoon rice vinegar

1 cup warm water


Rub salt all over duck

Heat oil in skillet, add green onion, ginger root, and garlic

Add the rest of marinade, stir well and bring to a boil

Reduce heat and simmer for 2 to 3 minutes

Remove and set aside to cool

Prepare and Blanch the Duck

Bring a stockpot of water to a boil

Pour the cooled marinate into the cavity

using heavy needle sew closed the cavity

Use ladle to pour boiling water all any exposed portion until skin contacted.

Air dry the duck

Put the duck in refrigerator for 3 hours.

Make the glaze

gather the ingredients

In a small bowl, dissolve honey, red coloring, vinegar in warm water

Brush it all over air dried duck. Repeat the brushing two more times

Roast the duck

Roast the duck for 30 minutes, 200 degree celsius with breast up.

Turn the duck and roast for 20 minutes.

Turn duck back and roast for 10 minutes.

Modified from

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