basic roast duck recipe

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

I’ve been making this basic roast duck recipe for years, and it’s always a crowd-pleaser. Whether I’m cooking for a special occasion or just a weeknight dinner, this recipe never fails to impress.

The combination of crispy skin and juicy meat is absolute perfection. My family loves it when I serve this dish with a side of roasted vegetables, it’s like a little taste explosion in their mouths.

The best part? It’s incredibly easy to make, even on busy days when I’m short on time.

I just throw the ingredients together and let the oven do the rest. My kids love helping me prepare the ingredients, they think it’s like a fun little science experiment.

The aroma that fills the kitchen is amazing, and it makes everyone’s stomach growl with anticipation. This recipe has been passed down through generations in my family, and we’ve tweaked it to perfection over the years.

It’s become a staple in our household, and I know it will be in yours too once you try it out.

Basic Roast Duck

Basic Roast Duck

4.8 from 1097 votes

A classic roast duck recipe that yields crispy skin and tender, juicy meat. Simple seasonings let the rich flavor of the duck shine.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Duck

1 whole duck (5 to 6 pounds)
2 teaspoons kosher salt
1 teaspoon black pepper
1 orange, quartered
4 sprigs fresh thyme
2 cloves garlic, smashed

👨‍🍳Directions

1Preheat the oven to 350°F.
2Remove the duck from the refrigerator and pat it completely dry with paper towels.
3Trim any excess fat from the cavity and neck area.
4Season the duck inside and out with salt and pepper.
5Stuff the cavity with the orange quarters, thyme sprigs, and smashed garlic.
6Tie the legs together with kitchen twine and tuck the wing tips under the body.
7Place the duck breast-side up on a rack in a roasting pan.
8Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
9This helps render the fat and creates crispy skin.
10Roast the duck for 1 hour and 30 minutes.
11Then increase the oven temperature to 425°F and continue roasting for 30 to 45 minutes, until the skin is deep golden brown and crispy.
12The internal temperature in the thickest part of the thigh should reach 165°F.
13Remove the duck from the oven and let it rest on a cutting board for 15 minutes.
14This allows the juices to redistribute.
15Carve and serve warm.

🔧Equipment

Roasting pan with rack
Sharp knife
Kitchen twine
Meat thermometer
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 33g💛Saturated Fat: 11g❤️Cholesterol: 110mg🧂Sodium: 700mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 35g

📝Notes

For extra crispy skin, pour boiling water over the duck before seasoning and let it air-dry in the refrigerator uncovered for 2 hours. Save the rendered duck fat for roasting potatoes.

Watch Video Of How Basic Roast Duck Works

This basic roast duck recipe is always a good idea for any occasion – whether it’s a holiday dinner or just a Tuesday night meal. The leftovers are perfect for reheating and serving with some steamed vegetables or rice.

You can store any leftover meat in an airtight container in the fridge for up to three days or freeze it for up to two months. Reheat by covering with foil and baking at 350°F until warmed through.

❓ Frequently Asked Questions About Basic Roast Duck

Q: What type of duck should I use for this recipe?

For this basic roast duck recipe, you can use either a whole duck or duck legs. If you’re using a whole duck, make sure to remove the giblets and neck before roasting. You can also use duck legs if you prefer, just adjust the cooking time accordingly.

Q: How long does it take to cook a whole duck?

The cooking time for a whole duck will depend on its size, but generally, it takes around 20-25 minutes per pound to cook through. So if your duck weighs 5 pounds, you’ll want to cook it for around 100-125 minutes.

Q: Can I use this recipe for other types of poultry?

This basic roast duck recipe can be adapted for other types of poultry such as chicken or turkey. Simply adjust the cooking time and temperature according to the specific bird’s needs.

Q: How do I ensure the skin is crispy?

To get that perfect crispy skin on your roast duck, make sure to score the skin in a crisscross pattern before roasting. This will help the fat render out and give you that lovely crispy texture.

Q: Can I make this recipe ahead of time?

You can prepare the ingredients and seasonings ahead of time, but it’s best to assemble and roast the duck just before serving.

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