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Roast Duck
A simple spiced maple glaze, tender, juicy duck meat and perfectly roasted skin makes this roast duck recipe a new family favorite!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 6
Calories: 83 kcal
Course:
Main Course
Cuisine:
French , American , Canadian
Ingredients
- one pound whole duck
- 1-2 teaspoons salt
- 1 small white onion peeled and sliced into quarters
- 4 garlic cloves
Maple Glaze
- ½ cup pure maple syrup
- 1 teaspoon ground paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch cayenne pepper or to taste
Instructions
- Completely defrost the duck in the refrigerator if needed.
- Preheat your oven to 425°F.
- Remove the giblets, neck and any extra fat from inside the duck cavity. Pat the inside completely dry using paper towels.
- Without cutting the meat below the fat, use a sharp knife to score the skin of the duck breast in a criss-cross or diamond pattern. You can cut into the fat, but if you cut into the meat it will dry out. This helps release the fat from under the skin which you need to do with duck. Only cut the skin where there is a lot of fat, do not score the legs.
- Salt the inside of the cavity, then stuff with the onion and the garlic.
- Truss the legs together.
- Place the duck breast side up in the rack of a large roasting pan. You can also use a baking sheet with a wire rack in the middle.
- Roast the duck for 10 minutes at 425°F, then lower the heat to 350°F.
- While the duck is cooking combine the ingredients for the maple glaze in a small saucepan and heat until it boils. Remove and leave the sauce in the pan to cool slightly.
- After the first hour at 350 °F, using a basting brush baste the duck with some of the maple glaze. Keep cooking, basting every 10 minutes, until the duck is fully cooked - the internal temperature at the junction of the leg and thigh should be 180°F. This can be around another 30-45 minutes.
- Remove from the oven and tent with foil for 10-15 minutes before carving.
Cup of Yum
Notes
- Don't skip the tenting with foil as it helps keep the duck juicy!
Nutrition Information
Calories
83kcal
(4%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
585mg
(24%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
172IU
(3%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 585mg | 24% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.