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–+ servings

Roat Whole Duck

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Course: Main Course
Cuisine: European
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4
Author: Farhana

Ingredients

  • 5 pounds whole duck (thawed, rinsed, giblets and neck removed)
  • 2 teaspoons sea salt (or to taste)
  • 1 tablespoon black pepper (freshly ground)
  • 2 tablespoons smoked paprika
  • 1 teaspoon nutmeg powder
  • 10-12 garlic cloves (4-5 peeled whole, the rest minced)
  • 2 tablespoons soy sauce
  • small bunch of fresh thyme
  • 3 shallots (cut into wedges)
  • 7-8 small potatoes (cut into wedges)
  • 2 cups carrots (sliced)
  • 1-2 large lemons (cut into wedges)

Instructions

  • Remove the duck from the refrigerator 1 hour before cooking to ensure even cooking. Pat it dry inside and out with paper towels for crispier skin.
  • Prick the skin all over with a skewer, being careful not to pierce the meat. Score the breast skin in a diamond pattern using a sharp knife.
  • In a small bowl, combine salt, black pepper, smoked paprika, nutmeg powder, minced garlic, and soy sauce. Whisk well. Add a splash of water if needed for easier spreading.
  • Rub the duck generously, inside and out, with the prepared seasoning. Stuff the cavity with thyme, whole garlic cloves, shallots, potatoes, carrots, and lemon wedges.
  • Tie the legs loosely with kitchen twine and tuck the wings under the bird (watch video above). Let it marinate, covered, at room temperature for 1 hour.
  • Preheat your oven to 180°C (356°F). Place the duck breast-side up in a roasting dish. Roast for 2.5 hours, basting every 30 minutes with pan juices and rotating the pan for even browning.
  • Increase the oven temperature to 220°C (428°F) and roast for an additional 30 minutes, or until the skin is crispy and golden brown.
  • Remove from the oven and let the duck rest for 15 minutes, loosely covered with aluminium foil, before carving.
  • Garnish a serving platter with salad leaves, lemon wedges, orange wedges, persimmon wedges, raspberries, red hot chili bouquet, capers, and pomegranate seeds. Place the whole or carved duck on top.
  • Serve with a dipping sauce of your choice. Enjoy! And remember “COOKING IS EASY!”

Notes

  • Always defrost frozen duck completely in the refrigerator. For a 5 lb duck, allow at least 3 to 4 days for it to fully thaw.
  • Wash the duck thoroughly inside and out, then pat dry before seasoning.
  • If needed, trim excess fat from the tail area.
  • If you don’t have a roasting pan, place the duck on an oven rack and set a parchment paper-lined tray underneath to catch the drippings.