oven roasted duck recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best oven roasted duck recipe

I’ve always been fascinated by the rich history of oven roasted duck recipe. The dish originated in ancient China, where it was served at special occasions and feasts. The technique of roasting the duck in an oven was adopted from European cuisine, where it became a staple for Sunday lunches and family gatherings.

I remember my grandmother teaching me the art of cooking a perfect roast duck, and now I’m excited to share this recipe with you. The moment you take the first bite of a perfectly cooked roast duck, you know why it’s a favorite among many foodies. The combination of crispy skin, juicy meat, and savory flavors is truly irresistible.

My family and I love this recipe for its simplicity and versatility – it’s perfect for both everyday meals and special occasions. Plus, the health benefits of using herbs and spices instead of salt and sugar make it a guilt-free pleasure. One of the key techniques in cooking a great roast duck is achieving that perfect balance between crispiness on the outside and tenderness on the inside.

By using a combination of olive oil, herbs, and spices, we can create a flavorful crust that complements the rich flavors of the meat. In my experience, roast duck is one of those dishes that gets better with time – even when reheated or served at room temperature. This makes it an excellent choice for potlucks, picnics, or any occasion where you need to transport food easily.

As a busy mom, I appreciate how easy it is to prepare this dish ahead of time – just marinate the duck overnight, roast it in the oven during the day, and serve it hot with your favorite sides. It’s become a staple in our household for its ease of preparation and delicious results.

Oven Roasted Duck

Oven Roasted Duck

4.6 from 1926 votes

A classic oven roasted duck with crispy skin and tender, juicy meat. This recipe uses a simple dry brine and slow roasting technique for perfect results every time.

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 (5-6 pounds), giblets removed
2 tablespoons kosher salt
1 teaspoon black pepper
2 teaspoons five-spice powder
2 oranges, quartered
4 sprigs fresh thyme
4 cloves garlic, smashed

For the Glaze

2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar

👨‍🍳Directions

1Pat the duck dry with paper towels, inside and out.
2Mix the salt, pepper, and five-spice powder in a small bowl, then rub the mixture all over the duck, including inside the cavity.
3Place the duck on a plate and refrigerate uncovered for at least 4 hours or overnight to dry the skin.
4Preheat the oven to 350°F.
5Remove the duck from the refrigerator and let it sit at room temperature for 30 minutes.
6Stuff the cavity with the quartered oranges, thyme sprigs, and smashed garlic cloves.
7Place the duck breast-side up on a rack in a roasting pan.
8Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat.
9Pour 1 cup of water into the bottom of the pan to prevent smoking.
10Roast the duck for 1 hour, then reduce the oven temperature to 325°F.
11Continue roasting for another 1 hour to 1 hour 15 minutes, until the skin is deep golden brown and crispy and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
12While the duck roasts, prepare the glaze by whisking together the honey, soy sauce, and rice vinegar in a small bowl.
13During the last 15 minutes of roasting, brush the glaze over the duck every 5 minutes for a glossy finish.
14Remove the duck from the oven and let it rest on a cutting board for 15 minutes before carving.
15This allows the juices to redistribute for moist meat.
16Carve and serve with the pan juices if desired.

🔧Equipment

Roasting pan with rack
Instant-read thermometer
Chef’s knife
Cutting board
Small bowl
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 1200mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For extra crispy skin, pour boiling water over the duck before drying and seasoning. Let the duck rest uncovered in the refrigerator for up to 24 hours to maximize crispiness.

Watch Video Of How Oven Roasted Duck Works

One of my favorite things about this recipe is how well it stores – just wrap up any leftovers tightly in plastic wrap or aluminum foil and refrigerate them for up to 3 days.

Reheating is easy too – simply place the leftover duck in an oven-safe dish at 350°F (180°C) until warmed through.

For serving ideas, consider pairing roasted duck with your favorite sides like mashed potatoes, steamed vegetables, or rice pilaf.

❓ Frequently Asked Questions About Oven Roasted Duck

Q: What type of duck is best for roasting?

In general, you can use either Pekin or Muscovy ducks for roasting. However, if you can find them, Peking ducks are considered to be more traditional and flavorful.

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

The cooking time will depend on the size of your duck. As a rule of thumb, allow about 20 minutes per pound for even cooking.

Q: Can I use other types of meat instead of duck?

While you can use other meats like chicken or pork for roasting, they won’t have the same flavor profile as duck.

Q: How do I ensure that my roast duck stays moist?

Make sure to baste your duck regularly with melted butter or olive oil during roasting to keep it moist.

Q: Can I serve roast duck cold?

Yes, roast duck is an excellent choice for cold cuts – just slice it thinly and serve it on sandwiches or as part of a charcuterie board.

Similar Posts