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!
Recipe Ingredients
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
Tips and Tricks
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.
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
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
