Crisp Roast Duck
Elevate your dinner table with this expertly crafted Crisp Roast Duck recipe, featuring perfectly golden, crackling skin and tender, flavorful meat. Infused with aromatic fresh thyme, juicy orange, and roasted garlic, this dish is as aromatic as it is delicious. The key to its irresistible crispness lies in the meticulous scoring of the duck’s skin and the high-temperature roasting finish. With minimal prep time and a straightforward technique, this recipe transforms a whole duck into an impressive centerpiece perfect for special gatherings. Serve it alongside roasted vegetables or a zesty salad for a restaurant-quality meal at home. Ideal for holiday feasts or an indulgent family dinner, this recipe ensures show-stopping results every time. Keywords: crisp roast duck recipe, whole duck, golden crispy skin, holiday dinner, roasted duck with orange and thyme.
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Recipe Information
Ingredients
- 1 approximately 5 lbs whole duck
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 6 sprigs fresh thyme
- 1 large, cut into quarters orange
- 1 head, halved crosswise garlic
- 1 tablespoon olive oil
- 1 cup water
Instructions
Preheat your oven to 300°F (150°C).
Remove the duck from its packaging and pat it completely dry using paper towels.
Trim any excess fat or skin around the cavity of the duck using kitchen shears or a sharp knife.
Using a sharp knife, lightly score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.
Generously rub kosher salt and black pepper all over the duck, including the cavity.
Stuff the cavity with the orange quarters, garlic halves, and thyme sprigs.
Place the duck, breast-side up, on a rack set inside a roasting pan or a rimmed baking sheet.
Pour 1 cup of water into the base of the roasting pan to prevent smoking and to catch the duck fat drippings.
Roast the duck in the preheated oven for 90 minutes. Every 30 minutes, carefully spoon off the rendered fat from the pan into a heatproof container.
After 90 minutes, increase the oven temperature to 425°F (220°C).
Brush the duck skin with olive oil to promote crispness, then continue roasting for another 45–60 minutes, or until the skin is golden brown and crispy.
Check the internal temperature of the duck with an instant-read thermometer—it should register 165°F (74°C) in the thickest part of the thigh without touching the bone.
Remove the duck from the oven and let it rest for 15 minutes before carving.
Carve the duck and serve immediately with your choice of accompaniments, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.1 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
