roast duck best recipe

Written ByJenny Smyth Posted on
roast duck best recipe
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The Best roast duck best recipe

I’ve been making roast duck for my family for years, and it’s always a hit. My kids love helping me prepare the dish, and my husband appreciates the ease of cooking a whole meal in one pan.

Roast duck is a staple in many Asian cultures, and I’ve adapted a recipe from my Chinese friend to make it work for our American tastes. The key to this recipe is the combination of sweet and savory flavors that come from the five-spice powder, soy sauce, and honey.

When I serve it with steamed vegetables and rice, everyone leaves the table feeling satisfied and happy. This recipe is perfect for special occasions or everyday meals, as it’s easy to scale up or down depending on your needs.

My family loves it so much that we’ve even started serving it at our weekly family gatherings. One of the best parts of this recipe is that it’s incredibly healthy, with plenty of protein from the duck and lots of vitamins from the vegetables.

Plus, it’s easy to make ahead of time and reheat when you need it. In fact, I often make a big batch on the weekend and use leftovers throughout the week for quick lunches or dinners.

Perfect Roast Duck

Perfect Roast Duck

4.9 from 1522 votes

A classic roast duck with crispy skin and tender, juicy meat. This recipe uses a simple dry brine and hot oven technique to achieve restaurant-quality results at home.

Prep Time20 mins
Cook Time1 hour 45 mins
Resting Time0 mins
Total Time2 hours 5 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Duck

1 whole duck (about 5-6 pounds)
2 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon five-spice powder
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar

For the Aromatics

1 orange, quartered
4 sprigs fresh thyme
3 cloves garlic, smashed

👨‍🍳Directions

1Pat the duck dry with paper towels, including inside the cavity.
2Mix the salt, pepper, and five-spice powder in a small bowl, then rub the mixture all over the duck, both outside and inside the cavity.
3Place the duck on a plate and refrigerate uncovered for at least 4 hours or overnight.
4This dries the skin, which helps it become crispy during roasting.
5Preheat the oven to 350°F.
6Remove the duck from the refrigerator and stuff the cavity with the orange quarters, thyme sprigs, and smashed garlic.
7Place the duck breast-side up on a rack in a roasting pan.
8Prick the skin all over with a sharp knife, being careful not to pierce the meat.
9This allows fat to render out.
10Roast the duck for 1 hour 15 minutes.
11The skin should be golden and starting to crisp, and the internal temperature in the thigh should reach 165°F.
12In a small bowl, whisk together the honey, soy sauce, and rice vinegar.
13Brush this glaze generously over the duck, then increase the oven temperature to 425°F.
14Roast for another 15 to 20 minutes, until the skin is deep golden brown and very crispy.
15The internal temperature should be 175°F in the thigh for fully cooked meat.
16Remove the duck from the oven and let it rest on a cutting board for 15 minutes before carving.
17This allows the juices to redistribute for moist meat.

🔧Equipment

Roasting pan with rack
Sharp knife
Paper towels
Pastry brush
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 11g❤️Cholesterol: 135mg🧂Sodium: 780mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 7g🥩Protein: 32g

📝Notes

For extra crispy skin, pour boiling water over the duck before drying and seasoning. Save the rendered duck fat for roasting potatoes or vegetables.

Watch Video Of How Perfect Roast Duck Works

This roast duck recipe has become a staple in our household because of its ease of preparation and versatility in serving options.

We love serving it as part of an Asian-inspired meal or using leftovers for quick lunches throughout the week.

The best part is that you can easily adjust ingredient quantities based on your needs – whether that means doubling up for a large gathering or scaling down for just one or two people.

❓ Frequently Asked Questions About Roast Duck

1. What type of duck should I use for this recipe?

For this recipe, you’ll want to use a whole Peking-style duck or a similar breed with a high fat content. This will ensure that your duck stays moist and flavorful throughout the cooking process.

2. Can I substitute other spices for the five-spice powder?

While you can experiment with other spice blends, I highly recommend sticking with traditional Chinese five-spice powder for its unique flavor profile. If you don’t have access to this spice blend, you can try combining cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns in equal proportions to create a similar flavor.

3. How do I ensure my duck stays crispy during roasting?

To achieve crispy skin on your roast duck, make sure to pat it dry thoroughly before seasoning with salt and pepper. Then, score the skin in a diamond pattern using a sharp knife to help fat render more evenly during cooking.

4. Can I cook this recipe in a slow cooker?

Yes! Simply preheat your slow cooker to low heat and follow the same seasoning steps as instructed in the recipe. Cooking time may vary depending on your slow cooker’s model and temperature settings.

5. Is there anything I can substitute for honey in this recipe?

You can replace honey with maple syrup or agave nectar if you prefer a different sweetness level or want to avoid refined sugars altogether.

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