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Roasted Whole Duck

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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.

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Duck: Remove any giblets from the duck cavity. Rinse the duck inside and out with cold water, then pat dry with paper towels.
  3. 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.
  4. Stuff Duck: Stuff the cavity of the duck with the orange, lemon, onion quarters, rosemary, and thyme.
  5. Truss Duck: Using kitchen twine, tie the legs together and tuck the wing tips under the body of the duck to prevent burning.
  6. 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.
  7. 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

Find it online: https://palmersdirecttoyou.com/roasted-whole-duck/