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Roasted Whole Duck
A whole roasted duck with crispy skin and juicy meat, flavored with a blend of herbs and spices. Perfect for special occasions or a gourmet family dinner.
- Prep Time: 15 min
- Cook Time: 2 to 2.5 hrs
- Total Time: 0 hours
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
1 whole duck (5–6 pounds), cleaned and patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 orange, quartered
1 lemon, quartered
1 onion, quartered
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 cup chicken broth or water
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Duck: Remove any giblets from the duck cavity. Rinse the duck inside and out with cold water, then pat dry with paper towels.
- Season Duck: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Rub the spice mixture all over the duck, both inside and out.
- Stuff Duck: Stuff the cavity of the duck with the orange, lemon, onion quarters, rosemary, and thyme.
- Truss Duck: Using kitchen twine, tie the legs together and tuck the wing tips under the body of the duck to prevent burning.
- Roast Duck: Place the duck on a rack in a roasting pan. Pour the chicken broth or water into the bottom of the pan to prevent smoking. Roast in the preheated oven for 2 to 2 1/2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- Baste and Rest: Baste the duck with the pan juices every 30 minutes. Once cooked, remove the duck from the oven and let it rest for 15 minutes before carving.
Notes
Basting Tip: For extra crispy skin, baste with a mixture of honey and soy sauce during the last 30 minutes of roasting.
Serving Suggestion: Serve with roasted vegetables and mashed potatoes for a complete meal.
Leftovers Idea: Use leftover duck meat for duck tacos or a hearty duck soup.
Nutrition
- Serving Size: 1/4 to 1/6 of a whole duck
- Calories: Approximately 600-700 calories per serving
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.