Roasted Duck – Crispy, Tender, and Full of Rich Flavor
Roasted Duck is a beautifully golden, crispy-skinned dish with juicy, flavourful meat. Perfect for holidays or dinner parties, this dish combines tradition, elegance, and unforgettable taste. With simple ingredients and patient roasting, it turns into a show-stopping centerpiece that’s both comforting and sophisticated.
Ingredients
- 1 whole duck (about 5–6 lbs)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 2 oranges, quartered
- 1 small onion, quartered
- 4 cloves garlic, smashed
- 3 sprigs fresh rosemary
- 3 sprigs thyme
Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare the Duck: Remove giblets and pat the duck dry with paper towels. Prick the skin all over with a fork to help render the fat.
- Season: Rub the duck inside and out with salt, pepper, garlic powder, onion powder, and paprika.
- Stuff the Cavity: Fill the duck with oranges, onion, garlic, rosemary, and thyme.
- Roast: Place the duck breast-side up on a rack in a roasting pan. Roast for 2 hours, draining excess fat every 30 minutes.
- Crisp the Skin: Increase oven temperature to 425°F (220°C) for the last 15 minutes to crisp the skin.
- Rest and Serve: Let rest for 15 minutes before carving. Serve with pan drippings or an orange glaze.
Notes
- Dry the duck skin thoroughly before roasting for maximum crispiness.
- Save the rendered duck fat—it’s perfect for roasting potatoes or vegetables.
- Use a rack in your roasting pan to keep the duck elevated for even cooking.
- Citrus fruits like oranges or lemons add brightness and cut through the richness.
- Rest the duck before carving to allow juices to redistribute.