Salty, sweet, and hot, this duck marinade builds a sticky, dark crust when the duck hits the heat. The soy and orange juice do the heavy lifting; the sriracha adds persistent background heat.
Ingredients
- 140 ml (½ cup) soy sauce
- 140 ml (½ cup) orange juice
- 140 ml (½ cup) sriracha
- 80 ml (¼ cup) agave syrup
- 2½ tbsp garlic, minced
Instructions
- 1Mix all ingredients together until fully combined.
- 2Pat the duck dry before applying the marinade.
- 3Coat the duck thoroughly and marinate refrigerated for at least 4 hours, up to overnight.
Cook's Note
Pat the duck dry before applying the marinade. Moisture on the skin stops the marinade from sticking and keeps the outside from getting the dark color you want when it cooks.
Best Served With
Duck breast or legs, roasted or grilled. Also works well on pork.
Why This Recipe Works
The sugars in the orange juice and agave get sticky and dark on the surface as the duck roasts, that's what gives the skin its deep color and shiny finish. Soy sauce deepens the color further and adds salt throughout the meat.
Make It Yours
- Add star anise and fresh ginger for a more Chinese-spiced version.
- Swap sriracha for Sambal Oelek for a different heat.
- Add a splash of rice wine vinegar for more acid.
Leftover Strategy
Unused marinade not in contact with raw meat keeps refrigerated for 1 week. Use as a dipping sauce or glaze.
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Pairing
Pinot Noir is the classic duck pairing. A cold Tsingtao lager also works well.