I made this last year out of the blue, and my whole family enjoyed it.  We had never had duck before, and it was a nice exchange for the traditional turkey.  We served it with all the usual side dishes.

Roasted Duck

salt

paprika

black pepper

(5 pound) whole duck

butter

Preheat oven to 375 degrees F (190 degrees C).


Rub salt, pepper, and paprika into the skin of the duck.  Place in a roasting pan.


Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.


A decent, basic duck recipe that doesn't overpower the flavor of the duck with too many spices.  The butter, however, is *extreme* overkill.  Duck is already a very fatty meat.  The last thing it needs is to have a half cup of butter dumped over it.  Stuff the cavity with some onion, lemon wedges, and garlic cloves, skip the butter entirely, and it's perfect.

Awesome recipe the duck was fabulous! I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking i glazed it with the orange sauce, and it was just so good. We have duck every year during the holidays and this was the best it has ever turned out. TY for the great recipe!

Love love love this recipe. I had always liked the inside of duck but was not fond at all of the sweet sauce that was always on top. Noone else seemed to know how to do a savory skin. thanks so much...It was delicious. I will now make duck often and not just for special occassions.

Great recipe. Very easy and tasty. I put a quartered lemon and some sprigs of fresh thyme and savory in the cavity. I did not add butter but basted it with the rendered fat. I made a gravy with the pan drippings (fat separated)and some stock made from the neck, gibblets and wing tips along with chopped carrots, onions and celery.I took the advice of previous reviewers and reduced salt by 1/2t and overall cooking time by 15 mins. A great recipe that you can fancy up or make as is.

I debated on giving this 5 stars (I feel people give those too easily and they lose value) but this dish earned it. My husband and I both stopped mid- first bite and looked at each other with surprise, it was so good. It also looked beautiful, I should have taken a picture but we were hungry! I did not use any butter or oil, and neither should you. Duck is VERY fatty and will produce plenty of oil to baste in during cooking. Also, I elevated the duck on quartered potatoes so that it wouldn't be swimming in fat during cooking. I definitely recommend this as it also covers a tasty side dish. I also stuffed the duck with a quartered onion. This recipe is a keeper and my husband demanded the leftovers for lunch.

Very simple to make and delicious. The whole family loved it! One tip get a food thermometer that you can keep in the meat while it's cooking. The probe runs a wire to the outside of the oven attached to the display. You can see the internal temp w/out opening the oven. The full 2 hours would have been a little too long for my bird.

WONDERFUL!!! I made this for Thanksgiving, a bit fearful, but with so many raving reviews I had to try it. First, I poked many holes in the "skin only"  to help release the grease (as recommended by other sites.) I used the ingredients in this recipe plus 1 tsp. garlic and 1 tsp. seasoning salt as others had suggested. I rubbed the seasoning on it the day before and let it sit overnight in the frige.
WOW! It was the best duck that I have ever eaten! 
I was so impressed and so very pleased. Throw away the orange sauce that comes with the duck, it does no justice! I have tried it before and was never impressed. Before trying this recipe I really wasn't impressed with duck, but now, WOW!
You must try it! This will be my only "go to" recipe for duck! 
LOVED IT, as did the family! I cooked a 7lb duck. Used the meat thermomiter to reach between 160 and 180. I also put a rack in the roasting pan so it wouldn't sit in the grease. Also, I read to save the grease in the frige, it is great for the best fried potatoes or fried eggs.

This is such an incredibly delicious recipe!  I was skeptical at first, given the simplicity of the recipe. Anyway, this was a huge hit with my entire family.  Next time though, I'll be making two ducks so there will enough for all four of us:-)

This will be the recipe I will use whenever I serve duck.....my husband loves duck I wanted something special to serve him for his birthday supper he was smiling throughout the entire meal!! Thank you....I added just a little garlic powder to the rub just because we love garlic.

roasted duck

Prep Time: 10 minutes

Cook Time: 2 hours

Total: 2 hours, 10 minutes

Servings: 4

Cost: $3.77 /serving

Author : Rhonda Brock Fuller

Ingredients

Instructions

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