Roasted Duck Recipe – Turkey Special
Roasted Duck is a luxurious, flavorful main course ideal for holiday feasts or intimate dinners. With beautifully crisp skin, tender, juicy meat, and aromatic herb-infused flavors, it elevates any gathering. This recipe shows you how to dry the duck thoroughly, season it well, and roast it low and slow before finishing hot to ensure both flavor and texture shine. Pair with roasted vegetables, fruit-based sauce, or citrus for a well-rounded meal experience.
- Prep Time15 min
- Cook Time2 hr
- Total Time2 hr 15 min
Roasted Duck Ingredients:
- 1 whole duck (about 2.2–2.5 kg or 5–6 lbs), giblets removed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 orange, quartered
- 1 small onion, quartered
- 4 garlic cloves, smashed
- 2–3 sprigs fresh rosemary or thyme
- 1 tbsp soy sauce or balsamic vinegar (optional, for glaze)
Prep the Duck:
Preheat oven to 170°C (340°F). Rinse the duck and pat dry thoroughly with paper towels. Prick the skin all over with a sharp knife or skewer (avoid cutting into the meat) to help render the fat.
Season and Stuff:
Generously season the duck inside and out with salt and pepper. Stuff the cavity with orange, onion, garlic, and herbs.
Roast Low and Slow:
Place duck on a rack in a roasting pan, breast-side up. Roast for 1.5 to 2 hours, flipping the duck every 30 minutes and draining the fat.
Crisp the Skin:
Increase oven temperature to 220°C (430°F). Roast for an additional 15–20 minutes to crisp the skin, brushing with soy sauce or balsamic vinegar during the last 5 minutes for extra shine and flavor (optional).
Rest and Serve:
Let the duck rest for 10–15 minutes before carving. Serve with roasted potatoes, vegetables, or fruit-based sauces.
Recipe Notes :
Fat Management: Duck releases a lot of fat—reserve the rendered duck fat for roasting potatoes or vegetables later.
Aroma Enhancers: Add star anise, cinnamon, or cloves inside the cavity for extra fragrance and depth.
Skin Crispness Tip: Dry the duck completely and prick the skin all over so fat renders out and skin becomes crisp.
Make-Ahead Option: You can roast the duck earlier in the day; before serving, reheat in a hot oven to refresh that crisp exterior.
Serving Suggestions: Classic partners include cherry, orange, or plum sauces; roasted root vegetables also work beautifully alongside.
