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If you are looking for an impressive roasted bird recipe for your family this holiday season, then this juicy and crispy duck roast recipe is definitely one to add to your list for an elegant and easy to make holiday meal!
This roasted duck recipe makes a beautiful main dish with the succulent, tender and flavorful meat and nicely browned crispy skin with 20 minutes prep tops. Roasted duck is a great alternative to turkey roast. Ducks have a lot more fat than chicken and turkey which means a lot more flavor.
This is a delectable dish for any special occasion or weekend dinner and is a great idea particularly for smaller gatherings during holidays. This would certainly make the centerpiece for your tables. Duck is rich in iron and high in fat and protein. It is consumed in many cuisines around the globe.
Growing up we ate duck regularly in the fall or winter for its health benefits but never had it in whole baked form as my mother used to make it in pressure cooker in desi (Pakistani/Indian) style gravy. Before trying this recipe for the first time I was a bit nervous as I never dealt with the whole duck before although I am an expert in making whole lamb legs and whole chicken roasts now. My husband wanted me to try duck and I hesitantly made the decision (which was the best). After perfecting the recipe, I thought to share it with you all.
This is the most easy recipe for roasted duck you’ll ever find. This recipe is highly adaptable. You can easily customize it to your own taste. It is time consuming, but not nearly difficult and hardly any work at all.
I’ve included detailed video with step by step instructions below, to show how to prepare this whole roasted duck. If you can make a whole chicken roast, you can easily make this duck roast.
Here are the ingredients you’ll need for this duck roast recipe:
How to serve this Duck Roast?
- Garnish a serving platter with salad leaves, lemon slices, orange slices, persimmon wedges, raspberries, bouquet of red hot chilies, capers and pomegranate seeds and place the whole duck (or carved) onto it. Serve with a dipping of your choice.
- I have several recipes to suggest serving with this roasted duck:
How to store this duck roast?
- Store any leftovers in the refrigerator in a sealed container for up to 3 days.
- The leftovers can easily be stored in freezer in an airtight box (up to 2 months) for later consumption. Before reheating, thaw it out overnight in the refrigerator and reheat.
- You can also freeze the marinated duck in a freezer bag. To ensure uniform cooking, thaw it out completely in the refrigerator before cooking it.
Recipe Notes:
- Be sure to completely defrost your duck in the refrigerator if you are using frozen duck. Take it out of the freezer and place it into the refrigerator at least 3 to 4 days before you plan to make it. Wash the duck inside and out and then pat it dry with kitchen towels.
- Remove giblets and neck from the duck but don’t discard them. They can be used later to make stock.
- If desired, trim off excess fat from tail end.
- Leftover pan juices can be used to roast potatoes or other vegetables.
- The leftovers of this duck roast are great for sandwiches, salads, pastas, curries or wraps.
- If you don’t have roasting pan, use the grill rack of oven and put the tray (lined with parchment paper) underneath to catch the drips.
- There is no need to use oil or butter like you do with chicken or turkey because the duck naturally have plenty of fat to keep it juicy and moist.
- You don’t need to make the cuts on skin perfectly as the main aim is rendering or releasing fat.
How to make the skin crispier?
Properly cooked duck should have a delicious and nicely golden crispy skin. Some tips to make sure you get the super crispy skin:
- Be sure to completely defrost your duck in the refrigerator if you are using frozen duck. Take it out of the freezer and place it into the refrigerator at least 3 to 4 days before you plan to make it. Wash the duck and then pat it dry inside and out dry with kitchen towels to get a crispier skin.
- Prick the skin all over the entire duck with a skewer but don’t put holes in the meat. Score the skin on the breast with a sharp knife. Make diagonal cuts in a diamond pattern, without reaching the breast meat below. This helps releasing the fat (a process called “rendering”) during the cooking process.
- You don’t need to make the cuts on skin perfectly as the main aim is rendering or releasing fat.
- To ensure crispy skin, don’t cover your duck when roasting. If you cover it, it will steam, resulting in flabby and soggy skin.
- Slow roasting the duck for 2 hours and then finish roasting at higher temperature will also give you the nicely golden crispy skin.
- Rotate the pan every 30 minutes. This helps for even browning.
Follow the step by step instructions in the recipe below to get the scrumptious duck roast!
What to do with the leftover fat or pan juices?
This duck recipe will give you a lot of fat. Once cool, strain the fat and store it for future use in refrigerator in an airtight container and use within 2 weeks. It can be used for cooking vegetables, curries, roasting potatoes, or fried eggs for breakfast.
How to know that your Roasted Duck is ready?
Your roast duck is ready when the fat runs clear when you insert a fork, the legs feel loose, and the skin is crispy.
Complementary Tip!
You can also make a bone broth / stock using the leftover bones (and neck) of this duck roast. Just add the bones, leftover lemons, thyme and water in a pot and let it simmer for about 1 hour on low heat. Once cool, strain it and then use it in the dishes.
The Supplies or Tools or Ingredients I used to make this recipe:
- I used the Ibiza Sea Salt but you could also use Himalayan Salt from Pakistan.
- If you don’t have Nutmeg Powder you can grate some using grater.
- I used metallic skewer to prick the skin of duck.
- This knife is my absolute favorite.
- For basting use this metallic baster.
With Pictures and Links:
Duck Roast Video Tutorial:
More scrumptious recipes you’ll love:
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Ingredients
- Whole Duck (thawed, rinsed and giblets and neck removed) – 5 pounds
- Sea Salt – 2 teaspoons or to taste
- Black Pepper (freshly ground) – 1 tablespoon
- Smoked Paprika – 2 tablespoons
- Nutmeg Powder – 1 teaspoon
- Garlic (minced) – 6 to 8 cloves
- Soy Sauce – 2 tablespoons
- Fresh Thyme – small bunch
- Garlic Cloves (peeled) – 4 to 5
- Shallots (wedges) – 3
- Potatoes (Wedges) – 7 to 8 small
- Carrots (sliced) – 2 cups
- Lemons (wedges) – 1 to 2 large
Instructions
Step by step recipe is given below:
- Remove duck from the refrigerator about 1 hour before cooking. This is to ensure uniformed cooking. Pat it dry inside and out using paper towel to get a more crispy skin.
- Prick the skin all over the entire bird with a skewer but don’t put holes in the meat. Score the skin on the breast with a sharp knife. Make diagonal cuts in a diamond pattern, without reaching the breast meat below.
- In a small bowl add salt, black pepper, smoked paprika, nutmeg powder, minced garlic and soy sauce. Whisk them well (You can also add some water for smooth mixture).
- Rub the entire duck, inside and out generously with the prepared seasoning, massaging it into the skin for maximum flavor. Then stuff the cavity with thyme, garlic cloves, shallots, potatoes, carrots and lemons.
- Using the kitchen string, tie legs together loosely and turn wings under the duck (watch video above). Cover and leave the marinated duck for 1 hour at room temperature to let the flavours penetrate.
- Preheat your oven and place the duck breast side up in a roasting dish and place it in the oven. Roast it on 180 °C for 2.5 hours until the fat is rendered and the flesh is tender, basting after every 30 minutes with pan juices. Rotate the pan every time you baste the duck. This helps for even browning.
- Increase the temperature to 220 °C and continue cooking for about 30 minutes until the skin is crispy and nicely browned.
- Remove the duck from oven and let it rest for 15 minutes (loosely covered with aluminium foil), before serving.
- Garnish a serving platter with Salad Leaves, Lemon Wedges, Orange Wedges, Persimmon Wedges, Raspberries, Bouquet of Red Hot Chilies, Capers and Pomegranate Seeds and place the whole duck (or carved) onto it.
Serve with a Dipping of your choice. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- Be sure to completely defrost your duck in the refrigerator if you are using frozen duck.
- If desired, trim off excess fat from tail end.
- Leftover pan juices can be used to roast potatoes or other vegetables.
- You don’t need to made the cuts on skin perfectly as the main aim is rendering or releasing fat.
