roasted duck

This roasted duck recipe is so moist and delicious!!

Roasted Duck

duck

orange

garlic (top

kosher salt

Cointreau (or triple sec)

soy sauce

maple syrup

garlic paste (or 2 cloves garlic, crushed)

orange juice

Preheat oven to 325

Pinch the skin and stick a knife into it without cutting into the meat, making shallow cuts an inch or two apart from each other.  Make sure to do around the thigh and back as well

Salt the inside of the duck and stuff the cavity with the head of garlic and as many orange wedges you can fit

Place duck in the pan breast side up and set timer to an hour

Using wooden spoons, carefully flip the duck onto the breast and place in the oven for another hour

Flip duck on its back again and set the timer for another hour

Time to make the sauce. Place the Cointreau, soy sauce, maple syrup, orange juice and garlic paste in a mixing bowl and whisk the ingredients together

After the third hour, don't flip the duck anymore, but brush some sauce over the breast and set the duck in the oven for 1/2 hour

Brush more sauce over the breast and cook for another 1/2 hour

Take the duck out of the pan, remove the orange wedges and throw them away. Either use the garlic on some bread or if it has dried out, throw it away

Let the duck rest for 15 minutes before cutting into it

Plate a piece of duck with a vegetable and some potatoes or rice

Smile

Enjoy

Make it

Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Spiced slow-roast duck & apple sauce

sunflower oil

lemon

cinnamon

star anise

garlic

potatoes

watercress

Bramley apples

butter

apple juice

Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck’s cavity. Use a roasting fork or skewer to prick the skin of the duck all over – do this lightly as you don’t want to pierce the meat.

Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.

Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.

Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.

Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.

Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.

This simple roasted duck recipe is quick and delicious in your air fryer. 

Roasted Duck in the Air Fryer

half-duck

orange sauce

Place the half-duck in your air fryer basket.&nbsp;

Cook at 360°F | 183°C for 12-15 minutes. 

Drizzle with orange sauce and serve!

Instructions

Make these holidays extra special by serving up Crispy Whole Roast Duck! This method ensures crispy skin with finger-licking glaze and super moist meat inside!

Crispy Whole Roast Duck

tbsp salt

garlic loves

shallots

apple (quartered)

prunes

honey

tbsp molasses

tbsp orange juice

tbsp black pepper

garlic powder

herbs (sage, rosemary, tarragon), pomegranate, figs, grapes

Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.

Use a sharp knife to score the skin on the duck&#039;s breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don&#039;t hit the meat.

Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, lemon, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.

Place the bird on the roasting pan and cook at 300 F for 1 hour, breast side up. After 1 hour,  remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour. Continue doing this process of poking and flipping the bird every hour for 3 hours.

Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.

After 3 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.

Rest. Carve. Enjoy!

This Sous Vide Whole Duck with tender and flavorful dark meat and crispy skin makes this one a show stopper for Christmas dinner! 

Sous Vide Whole Duck

salt

pepper

ginger paste (substitute fresh grated ginger)

pomegranate juice

champagne vinegar

fennel

onions

Start by removing the spine of the duck (spatchcock or butterfly it). If you’re not sure how to do this, here is a helpful video on how to butterfly a duck.

Prick the skin all over and use a sharp knife to lightly score the skin on the breast side, making sure not to cut the meat.

Coat the duck in salt and let it sit, uncovered, in the fridge overnight.

Heat a sous vide water bath to 150F degrees.

Combine the remaining ingredients (except fennel and green onions) in a bowl and mix to combine.

Coat the duck in the sauce and place in a vacuum seal bag (or ziplock bag if using the water displacement method) with the fennel and green onion. Seal the bag.

Place it in the water bath and let it cook for 12 hours.

Remove the duck from the water bath and the bag (reserve the bag juice) and place on a roasting rack.

Roast in a 450F degree oven for 15-30 minutes, or until the skin has turned a golden brown. Be careful not to over-roast as the duck could dry out.

While the duck roasts, place the bag juice in a saucepan and simmer, skimming the fat and particles off the top as it cooks. Adjust the taste with salt.

Remove duck from the oven and let cool slightly. Carve and serve it drizzled with the cooked bag juice.

A delicious Roast Duck that is braised and roasted to perfection. The Master Stock is the secret! It&#x27;s a flavor explosion, not just for special occasions but for weeknight dinners too.

Chinese Roast Duck Braised in a Master Stock

water

Shaoxing wine (Chinese cooking wine)

Chinese Sweet Soy (Kicap Manis)

ginger

green onions (chopped)

Place all the Master Stock ingredients into a stock pot, bring to a boil, reduce and simmer for about 20 minutes. This allows the flavors to combine together.

While the stock is simmering, prepare the duck. Remove the neck and fatty tail. Place 1 tablespoon of oil in a wok or a pan. Sear the duck, like you would sear a piece of meat for a slow cooker. After a few minutes, turn the duck over. On parts of the duck that don't reach the pan, spoon some hot oil on them. The skin will crisp up slightly as the fat renders from the duck. Remove from heat.

Bring the Master Stock to a boil in a large stock pot. Place the seared duck into the stock. Most of the duck will be covered by liquid. If it's not fully covered, that's ok. Reduce to a simmer and cook the duck for 60 minutes. Flip the duck over every 15 minutes to ensure each side is evenly braised in the Master Stock. Preheat oven to 400°F/200°C.

Carefully remove the duck from the stock. Ensure the hot liquid is out of the duck cavity. Place on a roasting pan and roast in the preheated oven for about 15 minutes, until the skin is crispy. Don't let it burn, check at the 10 minute mark.

Serve with rice, steamed greens and Chinese Roasted Potatoes. Set aside some Master Stock to serve with the duck.

This easy Peking duck wrap tastes very similar to the restaurant version. However, my roasted duck is significant less labour-intensive and time-consuming to cook at home. You can impress families and guests with the delicious Peking duck wraps in under 1 hour.  

Easy Peking Duck Wrap

duck breasts (approx. 1/2 pound per duck breast)

five-spice powder

green onion

English cucumber

sweet bean sauce

Peking duck pancakes

Preheat the oven to 400℉.

Evenly coat the duck breasts in five-spice powder and salt. Place the duck breasts in a large baking tray, skin side up.

Bake the duck breasts on the centre or top rack of the oven for 40 minutes.

Cut the green onion stalks and cucumbers into 2 to 3-inch segments, and then thinly julienne them length-wise.

Cut the cooked duck breasts into 1/4-inch thin slices.

Serve the duck, cucumber, green onion, and sweet bean paste all in separate dishes, along with warm fresh pancakes. Let everyone make their own wrap.

To assemble, spread a thin layer of sweet bean paste on a single layer of pancake, place a few pieces of duck, some green onion and cucumber. Fold the  2 sides of the pancake towards the middle.

This easy Peking duck wrap tastes very similar to the restaurant version. However, my roasted duck is significant less labour-intensive and time-consuming to cook at home. You can impress families and guests with the delicious Peking duck wraps in under 1 hour.  

Full recipe: https://www.yangsnourishingkitchen.com/easy-peking-duck-wrap/

See my previous recipe to make the Peking duck pancakes.
Video: https://youtu.be/cSjzxzQes3k
Full recipe: https://www.yangsnourishingkitchen.com/peking-duck-pancakes/

Have You Ever Had a Duck Taco? (Peking Duck Wrap)

Looking for side dishes to pair with your flavorful roast duck? We have 20 delicious ideas for a perfect meal.

What To Serve With Roast Duck

Make the best roast duck using your favorite recipe.

Make a side dish from the list above. You can eat duck with mashed potatoes, yellow rice, french fries, Brussels sprouts with bacon, ratatouille, grilled asparagus, mushroom risotto, deviled eggs, baked zucchini, eggplant salad, butternut squash, carrot mash, blistered tomatoes, mashed sweet potatoes, and caramelized carrots.

Serve and enjoy a wonderful meal :)

This roasted duck is made with succulent duck meat, sharply elevated with a vibrant, winter berry red sauce.

Roasted Duck with Port Cranberry Sauce

mandarin orange

cranberries (fresh or frozen)

sugar

Preheat the oven to 200C/400F. Take the giblet bag out of the duck and discard. Then set the duck breast side up on a wire rack inside a roasting pan. Prick the skin of the fatty part of the duck, which is the breast and the top of the legs with a sharp skewer. Boil a whole kettle of water and pour it all over the duck. Let it dry for 20-30 minutes. Then pour the water out of the pan and pat the duck dry with a paper towel. Rub the bird with the coarse salt all over, then slice the garlic bulb in half exposing the cloves and put in the cavity of the duck. Then do the same with the mandarin orange.

Roast in the preheated oven for 1 hour and 45 minutes if the duck is the same weight as the one in the recipe. If not adjust the timing according to its weight. Allow for 20 minutes per each pound plus 10 minutes. The internal temperature of the duck breast should be at least 74C/165F and the juices should run clear if pierced with a knife.

While the duck is in the oven make the port cranberry sauce. In a medium pot combine the cranberries, sugar, water, juice and zest of one mandarin orange or clementine. Boil on medium heat until the cranberries pop, then mash them lightly directly in the pot with the pack of a spoon and boil for 5 minutes longer.

Add port or marsala wine and cook for 5 minutes. Take off the heat and cool completely. The sauce will thicken as it cools and will get even thicker when refrigerated.

Remove the duck from oven and let it rest for 20- 30 minutes before carving.

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Top 9 roasted duck recipes from across the web

The most viewed roasted duck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Duck

Spiced slow-roast duck & apple sauc...

Roasted Duck in the Air Fryer

Crispy Whole Roast Duck

Sous Vide Whole Duck

Chinese Roast Duck Braised in a Mas...

Easy Peking Duck Wrap

What To Serve With Roast Duck

Roasted Duck with Port Cranberry Sa...

The most viewed roasted duck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine