Roasted Whole Duck - Basic Recipe for Crispy Skin

This basic roast duck recipe creates a crispy skin and moist meat

Ratings

Prep Time {20 min}

Cook Time {2 hr}

Serving Size {4 servings}

Ingredients


1 Maple Leaf Farms Whole Duck (5-6 lbs.), defrosted


Boiling Water


1 Tbsp. Kosher Salt


1 1/2 tsp. Freshly Ground Black Pepper


1 tsp. Paprika


1 Orange, cut in quarters


1 head Garlic, paper removed and top trimmed


2 Celery Stalks, cut into 2" pieces

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Directions

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1. Make sure duck is thoroughly defrosted, if frozen. (Defrost in refrigerator for 2-3 days.) Start a large pot of water (deep enough to submerge a whole duck) on the stove, bringing to a rolling boil. Preheat oven to 425°F.


2. Remove duck from bag. Remove orange sauce packet (if included), giblets and neck from interior. Save giblets and neck for making stock. Remove excess fat from body cavity and neck. Rinse duck inside and out under cool running water. Pat duck dry. With a large sharp fork, prick the skin all over (approach at an angle) being careful not to pierce the meat (if meat is pierced, it will dry out). Carefully put the duck in the pot of boiling water; boil for 10 minutes. This will help render out some of the fat. Remove duck and let cool. Pat duck dry.


3. Mix the salt, pepper and paprika. Rub the duck inside and out with the spice mixture. Place the duck on a rack in a roasting pan breast-side up. Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer.


4. Place the roasting pan in the oven. After 15 minutes, lower the oven temperature to 350°F. After 45 minutes, remove duck from oven. Remove any fat that may have collected in the bottom of the roasting pan. Carefully turn duck over, place back on rack in roasting pan, and return to oven for 35 minutes. At the end of the 35 minutes, remove duck from oven, remove any fat that may have accumulated, and carefully turn duck back over so breast side faces up. Return to oven. If you have a 5-pound duck, cook for another 15 minutes; for a 6-pound duck, cook for another 20 minutes (total cooking time should add up to about 22 minutes per pound). Be careful not to overcook. The internal temperature should be 175°F at the thickest part of the leg and thigh joint. Remove duck from oven.


5. Transfer duck to a cutting board and let stand 15 minutes. Remove oranges and celery from cavity and throw away. Remove head of garlic; roasted head of garlic can be used as a great spread for bread.


6. Carve duck and serve.


Reviews  { write a review }

Mireya { 14 days ago }

My first time that I have cooked duck and it came out great. It was moist and delicious! I purchase a 6 pounds Maple Leaf Farms Duck at Walmart. I followed the instructions very carefully. Also, I learnt a couple of tips that I’ll use when I cook such as “being careful not to pierce the meat (if meat is pierced, it will dry out)”. I did not know this. The video was a great help too along with the written instructions. Great recipe!!! Thanks!

Keith S { 1 months ago }

Sorry. The skin did not turn out crispy and the cooking time took way longer than the recipe claims. Next time I do a duck I will completely dry out the skin, roast it at 350 and finish it off at 450.

Monica C { 1 months ago }

This recipe was to die for! This was the first time I have ever made or even had duck and this recipe was easy to follow. The duck came out succulent. The meat was so juicy. The only tweak I did was add garlic powder and a little more salt to the outside after the rub but not so much that it overpowered the duck itself. I also added thick sliced potates and carrots to the bottom of the pan under the rack along with the giblets and neck with onion and more garlic to roast in the drippings. I added a abt 1 1/2 of water at the final turn to simmer and pull the juices together...my family has a new favorite!!!

Jerry { 1 months ago }

Great recipe. One suggestion, dump the water out of the pot before removing duck. If it drops back into the pot, have a real mess.

Anonymous { 1 months ago }

Very good do it again

sah1109 { 1 months ago }

Excellent flavor and result. Succulent, moist and flavorful.

Lucille { 1 months ago }

Easy recipe,it turn out good and declious

Mary ERION El Paso TX { 1 months ago }

The duck came from Maple Leaf Farms.Tried this recipe,it was easy and duck turned out PERFECT.

Denise Bentley { 1 months ago }

have roasted most every type of meat, but this is my first duck. I followed the directions, and we have a delicious roasted duck.

Iain { 1 year, 1months ago }

Very good. Will do again.

chris { 1 year, 1months ago }

Supurb! Iloved every second of it. Best duck ever

Wendi { 1 year, 1months ago }

I've never roasted a whole duck before and this was an easy, terrific recipe to start. The cooking time was perfectly calibrated and the duck wasn't greasy at all.

Bill Moor { 1 year, 2months ago }

I have never even cooked a turkey. Let alone a duck But we will see

Kelli D { 1 year, 9months ago }

I make it this way every time and it's always perfect!

Belinda Bossom, Prairieville,La. { 1 year, 10months ago }

Easy to follow recipe! I'm cooking a Maple Farms Duck so was glad to find a Maple Farms recipe.I'm roasting Duck as a 1st timer for Easter.I feel confident.Recipe wasn't intimidating.

Anonymous { over 2 years ago }

So far, I like this better than all I have seen. It appears to be easy to prepare with a great taste.

Anonymous { over 2 years ago }

sounds really good--my parents always stuffed the bird with apples and prunes--not sure why--but it tasted great- and I'll be making it this ,Christmas too....Joy

Anonymous

This recipe is clearly written and easy to follow.....Thanks.

Anonymous

very easy

Anonymous

I LOOKED AT A LOT OF RECIPES AND I LIKE THIS ONE BEST AS A FIRST TIME "DUCK COOKER".

Anonymous

Duck came out perfect the receipe was so right down to the end I defentily bake this way again!!!

Anonymous

very good

Anonymous

basic method to a crisp skin

Anonymous

THIS RECIPE WAS PERFECT. MY DUCK LOOKED EXACTLY LIKE THIS PICTURE. THANKS

Anonymous

Best duck recipe so far

Anonymous

excellent

Anonymous

Very good lnstruction

Anonymous

This recipe is amazing! I cooked it for Thanksgiving and my family loved it so much we cooked it again for Christmas!!

Anonymous

Look delicious.....but the recipe is hard to follow

Anonymous

very good but to much work

Anonymous

yum

Anonymous

simple

Anonymous

Fairly easy to follow-mlf

Anonymous

great if you like duck which we do.Take time and enjoy the process of preparing the duch

Anonymous

Love your duck

Anonymous

great

Anonymous

I used this recipe for last Christmas and now I am using it for Thanksgiving.

Anonymous

perfectly simple recipe. Great output

Anonymous

Tonight dinner!

Anonymous

god bless u all to give me this recepie thanks

Anonymous

thanks for this video going to try my first duck

Anonymous

Amazing

Anonymous

this really helped never cooked a duck before

Anonymous

Amazingly good!!

Anonymous

easy to follow

Anonymous

i like

Anonymous

5 stars

Anonymous

I really loved it. "" GREAT "".

Anonymous

Easy and tastes great!

Anonymous

it is very good recipe!

Anonymous

Absolutely mouth Watering. :-)

Anonymous

Very good. The only change I made was that instead of adding only Paprika I used Smoked Paprika and 5 spice powder in the rub. It was wonderful

Anonymous

Very moist with crispy skin. Will definitely cook it this way again.

Anonymous

Good instructions and very helpful.

Anonymous

Wow sounds realy good

Anonymous

Excellent. Conveniently roast garlic for bread to accompany. Perfect for a holiday meal.

Anonymous

I prepared this dish as the main course for my families 2014 Thanksgiving meal. PHENOMENAL!!!

Anonymous

I never put duck in boiling water. Just be sure to pierce skin all over. I pierce before stuffing and again after stuffing

Anonymous

QUITE EASY TO COOK. WILL TRY WITHIN A WEEK.

Anonymous

good stuff

Anonymous

I'd give the recipe a 5 on seasonings (delicious, especially the garlic), but a 2 on cooking instructions/time. With a temperature of 425, then lowered to 350, my duck (5.75 lbs) took +/- 50 minutes longer than the cooking time in the recipe and possibly could have used 10-15 minutes longer. Yes, it was a Maple Leaf Farms duck. My oven is a late model electric oven.

Anonymous

Wow! this was my very first time ever roasting a duck or even eating one! it was delicious. my only negative comment is that although it was a smaller size, it could have roasted longer

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