The Best Roast Duck Recipe (with gravy)
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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dry brining
1 d
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Total Time
3 hrs 10 mins
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Servings
3 servings
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Calories
1050 kcal
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Course
Dinner
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Cuisine
International, Polish
The Best Roast Duck Recipe (with gravy)
Description
The Best Roast Duck Recipe (with gravy) begins by cleaning, drying, and seasoning a whole duck generously with salt, pepper, and aromatic herbs such as marjoram, thyme, and lovage. The duck is then stuffed with peeled, cored apples and lemon halves, which add moisture and fragrance from within during roasting. The legs may be tied, and the cavity closed with toothpicks to maintain stuffing inside while cooking.
The duck is roasted in a preheated oven starting breast side down, allowing fat to render and the skin to crisp up. Roasting times depend on duck size, with an estimated 4.5 lb bird needing several hours until cooked through. After roasting, the giblets and neck reserved earlier are used to make a savory gravy with vegetables like carrot and celery, fresh herbs, chicken broth, and thickened with flour.
This recipe yields a flavorful main dish with crisp skin, tender meat, and a rich herbaceous gravy. It pairs well with potatoes and seasonal sides. The method emphasizes dry brining by letting the duck rest uncovered in the refrigerator overnight to improve texture and depth of flavor.
Thaw frozen duck thoroughly in the refrigerator for 24 hours to ensure even cooking. Use a heavy baking dish with a lid or foil cover. Adjust salt according to duck size, store leftovers properly, and consider serving cranberry jam or dried cranberries alongside for a complementary tartness.
Ingredients
for the duck:
- 1 duck 4.5 lbs / 2 kg, whole
- 2.5-3 teaspoons table salt
- 1/2 teaspoon black pepper ground
- 1 tablespoon marjoram
- 1 tablespoon thyme can be fresh or dried
- 1 tablespoon lovage or thyme/marjoram
- 2 apple firm variety, small
- ½ lemon
- 1 lb potato ½ kg
for the gravy (optional):
- 1 carrot
- 1 celery stalk
- 2 rosemary or other fresh herbs, twigs
- ½ cup chicken broth
- 1 tablespoon flour
Instructions
- The day before: Prepare the duck – remove the giblets and neck from the cavity (you can reserve them for the gravy). Clean the duck with wet paper towels then pat dry with dry paper towels (inside and outside). Trim excess fat around the tail. Rub the duck with salt, pepper, and spices. You need to rub it inside, outside, then loosen the skin from the duck breast (without totally detaching it) and rub thoroughly with salt and herbs. Place the duck in a large dish in the fridge, uncovered, overnight, but better for one whole day.
- On the day of baking: Take the duck out of the fridge, leave it on the counter for 30-60 minutes to warm up. In the meantime, set the oven to 450°F (230°C / Gas Mark 8), no fan.
- Cut the lemon in half. Peel and core the apples, cut into quarters. Put inside the duck (as many as fits).
- Use toothpicks to close the cavity, you can also tie the legs together with kitchen twine (this is optional).
- Place the duck, breast side down, in a large baking dish (it must be large enough for the whole duck to fit in).
- Roast the duck: Put in the oven and bake uncovered for 30 minutes.
- Then cover the dish with a lid or wrap it tightly with a piece of aluminum foil. Reduce the temperature to 350°F (180°C / Gas Mark 4) and bake for 1 hour. At the end of this time, start peeling the potatoes, cut them into 1.5-inch (4 cm) chunks. Peel the carrot and cut it into smaller chunks, cut the celery stalk into 4-5 parts.
- Turn the duck on the other side (it should be breast-side up now), place the potatoes, carrot, celery, and fresh herbs around the duck.Bake, covered, for 1 hour.
- Brown the skin: turn on the broiler setting (or grill setting), place the duck on the top shelf, uncover, and roast for about 5 minutes or until the skin is browned.
- Take the duck out of the oven, transfer to a large plate, leave to rest for about 10-15 minutes. You can make the gravy while the duck is resting.
- Gravy: Strain the vegetables, leaving the baking liquid in a medium saucepan. Most of this liquid is fat. Try to collect the fat, it will gather at the top of the liquid (it’s more clear and yellow), scoop it with a spoon or a ladle, you can discard it or use it in other recipes. About ¾ cup of brown-colored liquid should be left in the pot. Whisk flour with cold chicken broth, add to the pot with baking liquid. Whisk thoroughly and cook for about 3-5 minutes until slightly thickened. Season with pepper if necessary (it should be already salty enough).
- Carve the duck into pieces and serve with roasted potatoes, apples, and gravy.
- Enjoy!
Notes
- Thoroughly thaw frozen duck in the refrigerator for 24 hours for even cooking.
- Adjust salt quantity based on duck weight: approximately 2.5-3 teaspoons for a 4.5 lb bird.
- A heavy cast iron pot with a lid is ideal for roasting; otherwise, cover the baking dish tightly with foil.
- Roast time varies with duck size; adjust accordingly for smaller or larger birds.
- For stuffing, apples and lemon add moisture and aroma; dried cranberries or orange slices are alternative options.
- Calories estimate: 1 serving (1/3 duck) with half a potato.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 1050 kcal
% Daily Value*
| Calories | 1050kcal | 53% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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