Sam Choy's Award-Winning Roast Duck

Sam Choy's Award-winning Roast Duck

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Vicki Butts (lazyme)


From the cookbook Cooking From the Heart with Sam Choy.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 30 Min


  • 2 Tbsp
    ducks (2-3 pounds each)
  • 3/4 c
    soy sauce
  • 1 Tbsp
  • 1 Tbsp
    garlic salt
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1/2 tsp
    white pepper
  • 1 Tbsp
    coriander seeds, whole

How to Make Sam Choy's Award-Winning Roast Duck


  1. Remove wing tips, neck flap, tail end, excess fat, and drumstick knuckles.
  2. Rinse both ducks.
  3. Place in a dish, and pour shoyu (soy sauce) over them.
  4. Roll the ducks in the shoyu and let sit for about 10 minutes.
  5. Keep rolling in the shoyu every 3 to 4 minutes.
  6. Preheat oven to 450ºF.
  7. Mix all dry ingredients.
  8. Place ducks breast side up on roasting rack in a roasting pan and sprinkle thoroughly with marinade.
  9. Put a little marinade inside cavities.
  10. Roast in 450ºF oven for 30 minutes.
  11. Reduce heat to 325ºF.
  12. Cook for 1 hour, or until meat thermometer registers an internal temperature of 170ºF to 175ºF.
  13. No basting is required.

Printable Recipe Card

About Sam Choy's Award-Winning Roast Duck

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Hawaiian/Polynesian

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