Whole Roast Duck is such a treat and a great alternative to roast chicken if you want something a bit richer and more decadent. Whilst this bird might be a bit more unusual than the norm, it really isn't complicated to cook. Here's how I roast a whole, delicious duck with crispy skin and the juiciest, tastiest meat.
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Before you go any further, check inside your bird for a bag of giblets! And if you have some, lucky you. Don't throw them away, use the liver to make duck liver pate and make giblet gravy with the rest. Now you can continue to make whole roast duck.
📖 Ingredients List
This is a basic recipe for roast duck with cooking times, internal temperatures, and tips for crispy skin. I add some basic flavorings and I'll link to some other whole duck recipes as I make them (watch this space).
- Duck - Duck is a very fatty bird, with rich meat and a delicious, succulent taste. Get as good a quality bird as you can. I do not use any extra fat when roasting duck, as it has enough already!
- Orange - Duck and orange is a famous flavor combination and I think it works better stuffed inside the bird than lemon, giving some sharp citrus tones and a hint of sweetness. Don't use too much, as oranges are quite juicy, and too much steam in the oven will inhibit the skin from crisping up.
- Thyme - A few sprigs of fresh thyme are a wonderful addition to roasted birds.
- Shallot - Cut the shallot in half, and leave the skin on.
- Garlic - Some peeled cloves in the cavity help to subtly flavor the meat.
- Salt and pepper
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make roast duck.
⭐️ Tips for crispy skin on roast duck
- Dry brine your whole duck for 24 hours in the fridge before roasting. This means sprinkling salt all over the skin and leaving it uncovered to dry out.
- Pierce the skin all over with a skewer before and during roasting to help the layer of fat under it drain out as it renders down.
- Start roasting the duck breast side down on a piece of parchment paper on a trivet to allow the fat to drain away, then turn it over halfway through cooking. This also allows for juicier meat.
- Don't cook anything else in the oven at the same time (e.g., potatoes, etc), as this will release steam into the oven atmosphere, keeping the skin moist rather than drying out and crisping up.
- Don't be afraid to finish with a quick blast from the grill or broiler; just keep an eye on it in case it burns.
❓How long to roast duck?
Roast duck for 30 minutes per pound of weight or per half kilo. This means that for a 4-5 pound duck (1.8kg - 2.2kg) it will need 2-2.5 hours in the oven, plus resting time of around 20-30 minutes.
👩🏼🍳 Cooking instructions
- Preheat the oven to 160℃/325℉ (no fan). Remove the duck from the fridge before cooking to remove the chill.
- Pat the duck skin dry with paper towels and season with salt and pepper. Poke the skin all over with a sharp knife or skewer and place the garlic, orange wedge, and thyme into the cavity (untruss it if necessary).
- Place the duck breast-side down on a roasting pan lined with a piece of parchment paper (to avoid the skin from sticking and tearing). Roast for one hour.
- Take the bird out of the oven and turn it over so it is now breast side up. Poke holes all over the skin again to allow the fat to escape. Drain any fluid in the bottom of the roasting pan into a fat separator jug.
- Return the duck to the oven and roast for a further 1-1.5 hours or until the internal temperature reads 74°C/165°F.
🌟 Top Tip
Always rest your meat before carving and serving. Don't skip this part. It allows the juices to reabsorb and makes the meat much moister and juicy.
👩🏼🍳 Chef's Tips & Serving suggestions
I like to serve this whole roasted duck recipe with sides like creamy gorgonzola baked leeks, carrots en papillote, and garlic potato roses. That's a hearty Sunday roast dinner right there! It also tastes amazing with a Madeira jus.
🍷 Wine pairing for roast duck
Serve an aged Pinot Noir, like a Burgundy with roast duck. The rich meat can stand up to a red wine, but it is still poultry, so it is better to serve a lighter red. A Gamay would also work.
❄️ Storage & Freezing
Store leftover roast duck in an airtight container in the fridge, and consume within 2-3 days. I like to store it in a few tablespoons of sauce or meat juices to keep it moist and reheat it in the microwave. Once you have eaten all the meat, use the bones to make stock/broth, as it is excellent in sauces, soups, or risottos.
🥣 Equipment
A good roasting pan is essential for roasting whole birds like a duck, or a roast capon chicken. I prefer ones with a removable rack or trivet base that the bird can rest on, and juices can collect underneath.
A separator jug is also handy for draining away the juices and keeping the fat away, so you can make gravy afterward.
❓Recipe FAQ
Yes. A larger whole duck (5 pounds/2.2 kg) will feed 4 people.
Whole duck is delicious roasted uncovered so the fat can render down and drain away. This allows the skin the opportunity to crisp up.
Because duck meat is so fatty, it is better to go low and slow to allow the fat to render down. Roast duck at 160℃/325℉ (no fan).
🍽 Other main dishes
Looking for other main dish recipes like this whole roast duck? Try these:
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Whole Roast Duck Recipe With Orange, Garlic and Thyme
Equipment
Ingredients
- 2 kg (4.5 lb) Whole duck
- ½ Orange Cut into wedges
- 2 Garlic cloves Peeled, but whole
- 2 sprigs Thyme
- Salt and pepper
Instructions
- Preheat the oven to 160℃/325℉ (no fan).
- Take your duck out of the fridge 30 minutes before cooking to take the chill off, and pat the skin dry with paper towels. Poke the skin all over with a sharp knife or skewer and season with salt and pepper. Place the garlic, orange wedge, and thyme in the cavity.
- Place the duck breast-side down on a roasting pan lined with a piece of parchment paper (to avoid the skin from sticking and tearing). Roast for one hour.
- Take the bird out of the oven and turn it over so it is now breast side up. Poke holes all over the skin again to allow the fat to escape. Drain any fluid in the bottom of the roasting pan into a fat separator jug.
- Return the duck to the oven and roast for a further 1-1.5 hours or until the internal temperature reads 74°C/165°F.
Notes
- Sprinkle the duck with salt and leave it uncovered in the fridge for 24 hours before cooking.
- Don't cook anything else in the oven to avoid steam build up.
- Poke holes in the skin before and during cooking to let the fat drain away
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