Crispy Whole Roast Duck Recipe – Meet the star of your next dinner party! Tender meat, crispy skin, and tangy honey-balsamic glaze will make your guests feel extra special. This mouthwatering dish is guaranteed to make your next celebration a smashing success!
Ahh, how I love special occasions! No matter how big or small, I welcome any excuse to get together with friends and family. Of course, I’m also a big fan of celebration food! Special occasions are an excellent opportunity to prepare distinctive dishes.
Roast duck is the ideal special occasion dish! For starters, it’s gorgeous – a total standout on the dinner table. Yet it’s pretty simple to make and requires only 20 minutes of prep work. And its tender meat, crispy exterior, and flavorful glaze are utterly addictive!
How Do You Score Whole Roast Duck?
Scoring the skin means you make shallow cuts across the duck’s surface without cutting the meat below. Scoring allows the fat to escape when the duck is roasting. The result is thin, crispy, golden skin that makes this dish so tasty!
Recipe Ingredients
- Duck – A 5-8 pound duck will work fine. And you can ask your local butcher to separate the neck and giblets for an incredible gravy.
- Seasonings – Onion, garlic, lemon, orange, rosemary, sage, and thyme deliver delicious flavor with citrusy notes. Then salt and pepper make everything taste better.
- Glaze – Honey, soy sauce, balsamic vinegar, lemon juice, orange juice, and sweet chili sauce create a tangy, sweet glaze with just the right heat.
How to Roast a Whole Duck
Prep the Duck
- Prepare – If using frozen duck, completely defrost the duck in the refrigerator for 1-2 days. Once defrosted, take the duck out of the fridge about 30 minutes before cooking to take the refrigerator chill off. Take the giblets from inside (save for gravy), rinse the duck inside and outside, then pat dry using paper towels.
- Score the skin on the duck breast in a diamond-shaped pattern with a sharp knife. Try to cut only the skin without touching the meat below. Poke other fatty parts all over with the tip of the knife. You don’t need to poke the duck legs because the skin is thinner. (Photo 1)
- Season your duck generously with salt and pepper, including the cavity. Stuff the cavity with onion, garlic, lemon, orange, rosemary, sage, and thyme. The duck has flaps of skin on both ends – fold that skin inward to hold in the ingredients and keep the inside moist during roasting. Use a couple of toothpicks to “sew” the skin around the duck cavity opening tightly. Cross the legs and tie them together with cooking twine. Then, fold the wings under the duck. (Photos 2-3)
Bake the Duck
- Roast – Place the bird on the rack inside the roasting pan and cook at 350℉ (177℃) for 60 minutes, breast side up. After an hour, remove it and repeat pricking the skin all over. Flip it breast side down and roast for another 40 minutes. (Photo 4)
- Make the Glaze – While the duck is roasting, mix the glaze ingredients: honey, soy sauce, balsamic vinegar, lemon juice, orange juice, and sweet chili sauce in a medium pan. Simmer over medium-high heat until it thickens, 7-10 minutes. Remove from heat and set aside. (Photo 5)
- Flip – After an hour and 40 minutes, remove the duck from the oven, poke it once more, and flip it breast side up again on a rack in a roasting pan. Brush the whole duck with the glaze (especially the scored duck breast) and cook the duck breast-side-up for another 40-50 minutes at 400℉ (205℃), brushing every 20 minutes with the mixture.
- Let Rest – When the duck is cooked, remove it from the oven and let it rest for 15 minutes. Then, carefully remove and discard the lemon. (Photo 6)
- Serve – Carve the duck and enjoy!
Recipe Variations
- Seasoning Rubs – Try seasoning the exterior of the duck with different spices. Cinnamon and cloves are warm flavors that go well with duck. Or create a rub with cumin, five spice powder, dry mustard, and chili powder if you prefer more heat.
- Go Tropical – Replace the rosemary, sage, and thyme with fruit slices. Tropical flavors like apricot and mango complement duck well. Or add apple slices inside the duck to infuse it with sweetness.
- Glaze Swap – Substitute the glaze for cherry or plum jam if you prefer fruity notes with the duck. Orange marmalade also works wonders with roasted duck.
- Garnish – Arrange the duck on a serving platter and decorate it with fresh fruits like pomegranates, figs, and cranberries. Throw on some sprigs of fresh herbs to make it a feast for the eyes and the taste buds!
Tips and Tricks
- Whole duck is often sold frozen. If you use frozen duck, give it 2-3 days in the refrigerator to completely thaw. You can keep a thawed, vacuum-packed duck in the fridge for a day or two.
- Repurpose the bones to make a rich and flavorful stock. You can also render the fat for any recipe that calls for lard.
- Resist the temptation to carve the duck immediately. It needs to rest for at least 15 minutes for moist and flavorful meat.
- Try to score the duck in a small diamond pattern. Aim for approximately ¼-inch squares because smaller squares make crispier skin.
Make-Ahead Instructions
Roast duck is best hot out of the oven (after resting, of course). Season and roast the duck the day you plan to eat it for tastier results.
Serving and Storage Instructions
Let the duck rest for about 15 minutes covered in foil after taking it out of the oven. Then, serve it hot with all your favorite sides.
Store leftover duck in an airtight container or tightly wrapped in plastic for 3-4 days in the fridge. Leftover duck makes incredible sandwiches, salad toppings, and tacos. You can use it cold, reheat it in a 350℉ (177℃) oven for 10 minutes, or zap it in the microwave until hot.
Feel free to freeze the leftovers in a freezer-safe plastic container for up to 3 months.
FAQs
Calculate about a pound or slightly more of raw weight per person. I know that sounds like a lot, but there are a lot of bones. So a 5-pound duck should serve about 5 people.
An instant-read meat thermometer really is a handy tool to have. The internal temperature will reach 165℉ (75℃). But if you don’t have a meat thermometer, piercing the thickest part of the thigh with a skewer will let you know. If the juices run clear, you’re good to go.
This paleo and keto-friendly fat is excellent for frying eggs. You can also use it to pan-fry potatoes or sauté your favorite veggies.
What to Serve With Crispy Roast Duck
Wow your guests by serving this crispy-skinned whole roast duck with side dishes like garlic mashed potatoes, balsamic baked Brussels sprouts, and homemade cranberry sauce. Then, top off the evening with a rich and creamy pumpkin pie!
More Impressive Main Dishes to Try
- Grilled Rack of Lamb
- Pork Tenderloin Roast
- Crab Stuffed Salmon
- Fried Lobster Tail
- Roast Cornish Hens
Conclusion
Make your next special occasion memorable with this luxurious, crispy whole roast duck. Looking for more foolproof holiday recipes? Follow me on Instagram to keep up with the latest!
Watch How to Make It
Crispy Whole Roast Duck Recipe
Ingredients
- 1 5-6-pound duck, thawed
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 small onion, coarsely chopped
- 6 cloves garlic
- ½ lemon, sliced
- ½ orange, sliced
- ½ small onion, sliced
- 1 sprig rosemary
- 2 sage leaves
- 1 sprig thyme
Glaze
- ¼ cup honey
- 2 tablespoons soy sauce
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 tablespoon sweet chili sauce
- Salt to taste
Instructions
- If using frozen duck, completely defrost it in the refrigerator for 1-2 days. Once defrosted, take the duck out of the refrigerator 30 minutes before cooking to bring it more or less to room temperature. Take the giblets out of the duck, rinse it inside and outside, then pat dry using paper towels.
- Preheat the oven to 350℉ (177℃).
- Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Poke the other fatty parts of the duck with the tip of the knife all over to ensure fat release, especially in very fatty parts. You don't need to poke the duck legs because the skin is thinner.
- Season the duck generously with salt and pepper, including the cavity. Stuff the cavity with onion, garlic, lemon, orange, rosemary, sage, and thyme. The duck has flaps of skin on both ends – fold that skin inwards to hold in the ingredients and moisture during roasting.
- Use 2-3 toothpicks to sew the skin around the cavity opening tightly together. Cross the legs and tie them together with cooking twine. Fold the wings under the duck.
- Place the bird on the rack inside the roasting pan and cook at 350℉ (177℃) for 60 minutes, breast side up. After an hour, remove the bird and prick the skin all over again. Flip the duck breast-side down and roast for about 40 minutes.
- While it's cooking, mix the glaze ingredients: honey, soy sauce, balsamic vinegar, lemon juice, orange juice, and sweet chili sauce in a medium pan. Then simmer over medium-high heat until it thickens, 7-10 minutes. Remove from heat and set aside.
- After an hour and 40 minutes, remove the duck from the oven, and poke again. Flip the duck breast-side up again on a rack in a roasting pan. Brush the whole duck with the honey-balsamic mixture (especially the scored breast) and cook it breast-side up for another 40-50 minutes at 400℉ (205℃), brushing every 20 minutes with the mixture.
- After the duck is cooked, remove it from the oven, and let it rest for 15 minutes. Then carefully remove and discard the lemon from the cavity.
- Carve the duck and enjoy!
Tips & Notes:
- Whole duck is often sold frozen. If you use frozen duck, give it 2-3 days in the refrigerator to completely thaw. You can keep a thawed, vacuum-packed duck in the fridge for a day or two.
- Repurpose the bones to make a rich and flavorful stock. You can also render the fat for any recipe that calls for lard.
- Resist the temptation to carve the duck immediately. It needs to rest for at least 15 minutes for moist and flavorful meat.
- Try to score the duck in a small diamond pattern. Aim for approximately ¼-inch squares because smaller squares make crispier skin.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nancy Harms says
Making this week. Will let you know results. Looks so delicious!
Imma says
Wonderful! Looking forward to your feedback, Nancy!
Barry Scott says
Looks so tasty, definitely will try
Imma says
I’d love to hear how it goes:)