Roasted Duck
User Reviews
4.7
36 reviews
Excellent
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Prep Time
40 mins
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Cook Time
2 hrs 40 mins
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Additional Time
10 mins
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Total Time
3 hrs 15 mins
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Servings
4 servings
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Calories
2375 kcal
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Course
Main Course
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Cuisine
American
Roasted Duck
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It is so easy to make Roasted Duck at home! It's perfect for a special occasion but simple enough to make for a Sunday night dinner with your family.
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Ingredients
- 5 to 5 ½ pound whole duck
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 orange quartered
- 5 garlic cloves
- 2 tablespoons orange juice
- 2 tablespoons honey
- 1 tablespoon unsalted butter melted
Instructions
- Remove the giblets and neck from the duck cavity, if necessary, and discard. Trim off any excess fat from the duck cavity. Pat the duck dry with paper towels, and let stand, uncovered, at room temperature for 30 minutes. (This will help dry the skin for better crisping.)
- Preheat oven to 350°F.
- Using a sharp knife, score the skin on the breast side of the duck in a crosshatch pattern. (You don’t want to cut through the skin and into the meat so be light with the scoring.) Lightly prick the skin all over with the tip of a small knife so that melting fat doesn’t get trapped under the skin during baking.
- Sprinkle the salt and pepper inside and outside of the duck. Stuff the cavity with the orange and garlic. Tie the legs together with butcher’s twine. Fold the neck skin under and secure it with a toothpick. Place duck breast-side down on a rack inside of a roasting pan.
- Roast for 1 hour. Remove from oven and carefully turn the duck breast-side up. Prick skin again all over breast and around the legs and thighs area. Return to oven and roast for 1 hour more.
- While the duck is roasting for the second time, stir together the orange juice, honey, and butter in a small mixing bowl.
- After the second hour of roasting is finished, remove the duck from the oven. Increase oven temperature to 475°F.
- Brush the orange juice mixture over the top and sides of the duck. Return to the oven and roast for 15 minutes. Brush with the orange juice mixture again and roast until the skin is crispy, about 10 minutes.
- Remove the duck from the roasting rack and place on a cutting board. Let it rest 10 minutes before slicing.
Notes
- When you score the skin of the duck, it helps release some of the fat during the cooking process, leading to crispier skin. Pricking the skin help render the fat faster from the skin to make the skin crispy as well.
- Make sure to remove as much moisture from the duck as possible before you start seasoning it. The more dry your duck, the crispier the skin will be.
- Don’t skip resting the duck after it comes out of the oven. Resting the duck allows the juices to soak back into the meat so the duck is more moist. If you cut into the duck too soon, the juices will run out onto the cutting board and be less moist.
- Don’t tie the duck up with just anything, make sure to use kitchen twine to truss the duck, as it’s oven-safe. You shouldn’t skip tying the legs together as it creates a uniform shape that helps the duck cook evenly.
- Line the roasting pan with foil for easy cleanup, as a lot of fat will render off the duck. This is also why you should roast it on a rack, so the duck is not sitting in the rendered fat.
- Don’t discard the duck fat. You can save leftover duck fat in an airtight container in the fridge and use it just like you would use leftover bacon grease, such as using it for roasting potatoes or vegetables.
- Make sure you start the duck breast-side down. Placing it breast-side down ensures even browning and fat rendering.
Nutrition Information
Show Details
Calories
2375kcal
(119%)
Carbohydrates
15g
(5%)
Protein
66g
(132%)
Fat
226g
(348%)
Saturated Fat
77g
(385%)
Polyunsaturated Fat
29g
Monounsaturated Fat
107g
Trans Fat
0.1g
Cholesterol
438mg
(146%)
Sodium
2103mg
(88%)
Potassium
1296mg
(37%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
1137IU
(23%)
Vitamin C
39mg
(43%)
Calcium
90mg
(9%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 2375 kcal
% Daily Value*
| Calories | 2375kcal | 119% |
| Carbohydrates | 15g | 5% |
| Protein | 66g | 132% |
| Fat | 226g | 348% |
| Saturated Fat | 77g | 385% |
| Polyunsaturated Fat | 29g | 171% |
| Monounsaturated Fat | 107g | 535% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 438mg | 146% |
| Sodium | 2103mg | 88% |
| Potassium | 1296mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1137IU | 23% |
| Vitamin C | 39mg | 43% |
| Calcium | 90mg | 9% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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