How to Marinate a Duck

For the marinade, you'll need a tablespoon of light soy sauce and oyster sauce. Half a cup of runny honey can be used to colour the duck's skin. 2 liters of water, half a cup of Chinese rice wine or dry sherry are also needed. The chicken is then left in the fridge for at least two hours before roasting. It will take around 20 to 30 minutes as it comes up to room temperature. For the roast, wrap the wings and legs in foil so they don't burn during cooking. Then place them on its wire rack over a large tray and put into preheated oven.