Roast Duck Recipe

I’m obsessed with this roasted duck recipe because it’s the perfect blend of sweet and savory, thanks to the delicious honey and soy glaze. Plus, the aromatic stuffing and the crispy skin make every bite an absolute flavor explosion.

I combine the rich flavors of honey, soy sauce, and apple cider vinegar with the aromatic notes of orange, onion, and garlic when I make my roast duck. I love how sea salt and ground paprika enhance the natural taste of the duck, while fresh thyme provides an aromatic finish.

Altogether, this makes for a delightful and flavorful meal—perfect for special occasions.

Ingredients

Duck:
High in protein; delivers beneficial fats; succulent and tasty flesh.

Orange:
The addition of citrus sweeteners adds a delicious, sweet and citrusy flavor to your beverages.

They are also a great source of vitamin C and they are delicious.

And you would use a sweetener if you wanted to enhance the flavor of a beverage, wouldn’t you?
Garlic:
Delivers fragrant potency; is rich in beneficial substances; enhances flavor intricacy.

Honey:
Contributes sweetness and caramelization; a sweetening agent that is natural; amplifies glaze.

Soy Sauce:
Imparts umami richness; harmonizes sweetness; supplies sodium.

Apple Cider Vinegar:
Supplies acid; balances flavor; may help digestion.

Ingredient Quantities

• 1 whole duck (approximately 5-6 pounds), patted dry
• 1 tablespoon sea salt
• 1 tablespoon black pepper
• 1 tablespoon ground paprika
• 1 orange, quartered
• 1 onion, quartered
• 4 cloves garlic, crushed
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• Fresh thyme sprigs (optional, for garnish)
• 1 cup chicken broth (for the roasting pan)

Instructions

1. Set your oven to a temperature of 375°F (190°C) and let it warm up.

2. Salt, pepper, and paprika, ground fine, are the seasonings I use. Sea salt is my favorite, and I like to use it in greater quantity on meats because it draws out the flavor better. Duck has more flavor than almost any other poultry, so it stands up to a decent salting.

3. Stuff the duck’s insides with the orange, onion, and garlic.

4. Combine honey, soy sauce, and apple cider vinegar in a small bowl to make a glaze.

5. Position the duck on a roasting rack in a pan, breast side up. Using a brush, apply a portion of the glaze to the skin of the duck.

6. To help keep the duck moist while roasting, pour the chicken broth into the bottom of the roasting pan.

7. Place the duck in a preheated oven for approximately 2 to
2.5 hours, until the internal temperature reaches 165°F (74°C). Baste with the glaze and pump some powerful juices from the copious fat back over the skin every 30 minutes.

8. If the skin is turning too brown too fast, cover the duck with aluminum foil.

9. Once prepared, take the duck from the oven and allow it to sit for 15-20 minutes before slicing.

10. If desired, serve garnished with fresh thyme sprigs.

Equipment Needed

1. Oven
2. Roasting pan
3. Roasting rack
4. Small bowl
5. Brush (for glazing)
6. Kitchen thermometer
7. Aluminum foil
8. Tongs
9. Knife
10. Cutting board

FAQ

• What is the best way to ensure the duck skin is crispy?Before seasoning, make sure to dry the duck completely. If possible, make some slashes in the skin. Then, begin cooking the duck at a high temperature in the oven. Partway through, lower the temperature and continue cooking until done.
• How do I know when the duck is fully cooked?Check the internal temperature of the duck in the thickest part with a meat thermometer. It should read 165°F (74°C).
• Can I prepare the duck in advance?Certainly! You can flavor the duck a day early and store it in the fridge, uncovered, to help achieve a crispier skin. The fridge does a nice job of drying out the surface of the duck, which is what you want in order for the skin to crisp during cooking.
• What if I don’t have an orange for stuffing the duck?You can replace them with lemons, or you can use more aromatics—herbs, say, or apples.
• Why is chicken broth used in the roasting pan?The broth enhances the duck’s moisture and flavor as it roasts and keeps the drippings from burning, so they can be turned into a delicious sauce.
• Can I use a different type of vinegar?If you want, you can substitute apple cider vinegar for balsamic or red wine vinegar.
• Is there a substitute for soy sauce for those avoiding soy?If you are avoiding soy, try using coconut aminos or tamari.

Substitutions and Variations

Ducks as a whole: Swap out for chicken or Cornish hen when you want a lighter dish.
Sea salt: Consider kosher salt or Himalayan pink salt if you need a substitute.
Black pepper: Substitute white pepper for milder flavor.
Substitute lemon or lime for orange to obtain a different note of citrus.
Maple syrup or agave nectar can be used as a sweetener instead of honey.

Pro Tips

1. Prick the Skin Before roasting, prick the duck’s skin all over with a sharp knife or skewer, being careful not to pierce the meat. This helps render out the fat, resulting in crispier skin.

2. Dry the Skin For extra crispy skin, make sure to dry the duck thoroughly with paper towels after seasoning. You can even refrigerate the duck uncovered for a few hours or overnight to further dry the skin before roasting.

3. Use a Rack Ensure the duck is elevated on a roasting rack within the pan. This allows hot air to circulate around the duck, cooking it evenly and helping to crisp the skin.

4. Save the Duck Fat As the duck roasts, it will render a significant amount of fat. Carefully collect the duck fat from the roasting pan for cooking purposes, like roasting potatoes or vegetables, as it adds a rich flavor.

5. Check the Orange and Onion About halfway through the roasting, check the orange and onion inside the cavity. If they’ve become overly saturated, swap them with fresh pieces to maintain a balanced flavor.