Roast Duck
Elevate your dinner table with this succulent Roast Duck recipe, the perfect balance of crispy, golden skin and tender, juicy meat. Seasoned with aromatic rosemary, thyme, and garlic, and infused with the sweet, tangy flavors of an orange-stuffed cavity, this dish brings gourmet flair to home cooking. A luscious glaze of honey, soy sauce, and balsamic vinegar creates a caramelized finish that’s sure to impress. Perfectly roasted in just over two hours, this recipe is ideal for special occasions yet simple enough for a weekend indulgence. Learn the secrets to achieving crispy skin and bold, rich flavors with every step. Serve this roasted duck alongside roasted vegetables or a hearty grain side for an unforgettable meal. Perfect for hosting or treating your family, this showstopper dish is a must-try for fans of elevated comfort food!
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Recipe Information
Ingredients
- 1 4-5 lb whole duck
- 2 tablespoons salt
- 1.5 teaspoons black pepper
- 1 large orange
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 cloves garlic
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
Instructions
Preheat your oven to 375°F (190°C).
Thoroughly rinse the duck under cold water and pat it dry with paper towels.
Trim any excess fat from around the neck and cavity of the duck using kitchen shears. Prick the skin all over with a sharp skewer or fork, being careful not to pierce the meat underneath. This helps render the fat and gives you a crispy skin.
Rub the duck inside and out with the salt and black pepper.
Cut the orange into quarters and stuff the cavity of the duck with the orange pieces, rosemary, thyme, and whole garlic cloves.
Place the duck breast-side up on a rack in a roasting pan. Add about 1 cup of water to the bottom of the pan to prevent drippings from burning.
Roast the duck in the oven for 45 minutes. After 45 minutes, carefully remove the pan from the oven and pour off any excess fat (reserve this fat for other cooking purposes if desired).
Turn the duck breast-side down and return it to the oven. Roast for another 40 minutes.
While the duck is roasting, prepare the glaze by mixing honey, soy sauce, and balsamic vinegar in a small bowl.
After the second phase of roasting, remove the duck from the oven again. Turn it breast-side up and brush the duck all over with the glaze.
Increase the oven temperature to 400°F (200°C) and return the duck to the oven. Roast for an additional 15-25 minutes, or until the skin is golden brown and crisp. An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C).
Remove the duck from the oven and let it rest for 15 minutes before carving.
Transfer the carved duck to a serving platter and enjoy!
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4079 mg | 177% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.5 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 894 mg | 19% | |
*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.
