simple roast duck recipe

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

I’ve been making this simple roast duck recipe for years, and it’s always a hit with my family. I love how easy it is to prepare, yet how impressive it looks when served. The dish originated in China, where roast duck has been a staple for centuries.

The key to a great roast duck is in the cooking technique – you want to get the skin crispy and golden brown while keeping the meat juicy and flavorful. As a busy mom, I appreciate that this recipe is quick to make and requires minimal ingredients. I can have the duck roasting in the oven while I’m getting the rest of the meal ready.

And the best part? The leftovers are just as delicious as the first time around. Roast duck is also incredibly versatile – you can serve it with steamed vegetables, roasted potatoes, or even as part of a larger Chinese-inspired meal.

My kids love helping me prepare the meal, from peeling garlic cloves to sprinkling sesame seeds on top. One of the health benefits of roast duck is that it’s relatively low in calories compared to other types of roasted meat. Of course, you’ll want to use a bit of oil to get that crispy skin, but overall, this dish is a great option for those looking for a healthier take on traditional roasted meats.

I’ve tried various seasoning combinations over the years, but I always come back to this simple recipe. It’s hard to beat the combination of soy sauce, five-spice powder, and honey – it adds just the right amount of sweetness and depth without overpowering the natural flavor of the duck.

Simple Roast Duck

Simple Roast Duck

4.8 from 1475 votes

This simple roast duck recipe delivers crispy skin and tender, juicy meat with minimal effort. The duck is seasoned with salt and pepper, then roasted at a high temperature to render the fat and achieve a golden brown finish.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Duck

1 whole duck (5-6 pounds), giblets removed
2 teaspoons salt
1 teaspoon black pepper
1 orange, quartered
4 sprigs fresh thyme

👨‍🍳Directions

1Preheat the oven to 425°F.
2Remove the duck from the refrigerator and pat it completely dry with paper towels, both inside and out.
3Let it sit at room temperature for 30 minutes to ensure even cooking.
4Using a sharp knife, score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
5Rub the salt and pepper all over the duck, including the cavity, to season it thoroughly.
6Place the orange quarters and thyme sprigs inside the duck cavity.
7Tie the legs together with kitchen twine and tuck the wing tips under the body to promote even roasting.
8Place the duck breast-side up on the rack in the roasting pan.
9Roast at 425°F for 20 minutes, then reduce the oven temperature to 350°F.
10Continue roasting for 1 hour to 1 hour 15 minutes, until the skin is deep golden brown and crispy.
11Check the internal temperature by inserting a meat thermometer into the thickest part of the thigh, avoiding the bone.
12The duck is done when the thermometer reads 165°F and the juices run clear when pierced.
13Remove the duck from the oven and let it rest on a cutting board for 15 minutes before carving.
14This allows the juices to redistribute, ensuring moist meat.
15Carve and serve warm.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 680mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 42g

📝Notes

For extra crispy skin, pour off the rendered fat halfway through roasting. Let the duck air-dry in the refrigerator uncovered overnight before cooking for best results.

Watch Video Of How Simple Roast Duck Works

This simple roast duck recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

My family loves when I serve it with steamed broccoli or roasted vegetables on the side.

And as an added bonus, leftovers are just as delicious as when freshly made – perfect for meal prep or serving at family gatherings.

❓ Frequently Asked Questions About Roast Duck

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

You can use either Pekin or Muscovy ducks for this recipe. Both types will yield delicious results.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the duck up to 24 hours in advance and store it in the refrigerator until you’re ready to roast it.

Q: How do I ensure that my duck skin stays crispy?

To get that perfect crispiness, make sure your oven is at room temperature before roasting. You can also try using a broiler or grill for a few minutes after roasting to get an extra-crispy finish.

Q: Can I substitute other seasonings for five-spice powder?

While five-spice powder is essential to this recipe’s flavor profile, you can experiment with other combinations like ground ginger or cinnamon if you prefer.

Q: How do I store leftover roast duck?

Store leftover roast duck in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

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