Total Time: 30min - 1 hour + 24-48 hours marinating time, Serves 2-4
1 Whole Bone-in Duck Breast (4-5 lbs)
1/2 cup Soy Sauce
1/2 cup Honey
Brine for Bone-In Breast
4 cups Water
1/4 cup Maple Syrup
1/4 cup Kosher Salt
2 tablespoons Hoisin
2 tablespoons Soy Sauce
1 Cinnamon Stick
3 Star Anise Pods
1 tablespoon Fennel Seed
2 Bay Leaves
1 tablespoon Schezuan Peppercorns
1 tablespoon Fresh Minced Ginger
1 tablespoon Whole Clove
Combine all ingredients into a saucepan and bring to a boil, dissolving all of the salt and syrup.
Let the brine cool in the fridge until it’s at or below 40 degrees Fahrenheit.
Cover the breast with the brine and allow it to marinate in the fridge overnight.
After letting the breast brine for 12-24 hours, remove from the brine, pat dry and place the breast skin up on a rack over a container to catch any drips.
Salt the skin with a light dusting of salt, roughly 1 teaspoon. This will draw out any excess moisture.
Allow the breast to sit in the fridge uncovered for another 12-24 hours to dry out the skin.
Mix together the honey and soy sauce and brush onto the skin of the breast in a thin, even layer.
Roast the breast at 380 degrees Fahrenheit and brush with the honey/soy mixture every 10 minutes to glaze.
Roast the duck breast until the internal temperature of the breast is 115 degrees Fahrenheit, roughly 30-45 minutes if you prefer a medium-rare breast.
Note: If you prefer a more Peking duck style breast with a thicker layer of glaze, continue roasting for another 30 minutes. Do not worry about the breast drying out, leaving the breast with the bone in them as well as the brining process should prevent this.
If the duck skin has not become golden brown, toast under your broiler for 2-3 minutes. Keep a close eye on it, the skin can go from golden brown to burnt very quickly.
Allow the duck to rest for 10 to 15 minutes.
To serve, carefully carve the breast off the bone. Slice along the middle ridge of the breastplate allowing the bones to guide your knife to remove the meat from the bone.