oven roasted duck recipe

Written BySheba G Updated On
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The Best oven roasted duck recipe

I’ve been experimenting with various oven roasted duck recipes for years, and I’m still hooked on this one. It’s a classic dish that originated in the south of France, where it’s been a staple for centuries.

The rich flavors of the duck, combined with the subtle nuances of the herbs and spices, make for a truly unforgettable experience. My family loves it when I serve this dish at family gatherings, as it’s always a hit with both kids and adults alike.

What I love most about this recipe is that it’s incredibly easy to prepare and requires minimal cooking time, making it perfect for busy weeknights or special occasions. Plus, it’s packed with nutrients and is relatively healthy compared to other rich meat dishes.

My kids can’t get enough of the crispy skin and juicy meat, and I must admit that I do too. The key to achieving the perfect oven roasted duck is in the home cooking technique – making sure to sear the skin properly before finishing it off in the oven with some herbs and spices is crucial.

This recipe is a game-changer for anyone looking to elevate their cooking skills and impress their loved ones with a delicious and impressive main course.

Oven Roasted Duck

Oven Roasted Duck

4.9 from 1744 votes

This oven-roasted duck recipe features a crispy skin and tender meat. It is seasoned with aromatic herbs and spices.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 4Cuisine: InternationalCalories: 700 kcal

🥘Ingredients

For the Duck

1 whole duck (about 5 lbs)
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 tsp garlic powder
1 tsp onion powder
1 lemon, halved

For the Potatoes

2 lbs baby potatoes
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried rosemary

👨‍🍳Directions

1Preheat the oven to 300°F.
2Rinse the duck inside and out under cold water.
3Pat the duck dry with paper towels both inside and out.
4This step is crucial for achieving crispy skin.
5Trim any excess fat from the duck’s cavity.
6Season the duck generously with salt, black pepper, thyme, rosemary, garlic powder, and onion powder both inside and out.
7Place the lemon halves inside the duck’s cavity.
8This will add flavor to the meat and help to keep it moist during cooking.
9Place the duck breast-side up in a roasting pan.
10Roast the duck in the preheated oven for 1 hour and 30 minutes.
11After 1 hour and 30 minutes, increase the oven temperature to 425°F.
12Roast the duck for an additional 45 minutes, or until the skin is golden brown and crispy.
13During this time, baste the duck every 15 minutes with the juices from the pan.
14This will help to keep the meat moist and flavorful.
15While the duck is roasting, prepare the potatoes.
16Preheat the oven to 400°F.
17Cut the baby potatoes in half and toss them with olive oil, salt, black pepper, and rosemary.
18Spread the potatoes out in a single layer on a baking sheet.
19Roast the potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
20Stir the potatoes halfway through cooking to ensure even browning.
21Using a meat thermometer check the duck’s internal temperature.
22The duck is done when the internal temperature reaches 165°F.
23Remove the duck from the oven and let it rest for 15-20 minutes before carving.
24This will allow the juices to redistribute throughout the meat.
25Carve the duck and serve it with the roasted potatoes.
26Enjoy your perfectly roasted duck with crispy skin and tender meat.

🔧Equipment

Roasting pan
Basting brush
Tongs
Oven
Meat thermometer
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 700 kcal🧈Total Fat: 50g💛Saturated Fat: 15g❤️Cholesterol: 200mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 40g

📝Notes

Tips: For extra crispy skin, place the duck on a wire rack in the roasting pan. This will allow the fat to drip away from the duck as it cooks. You can also score the duck’s skin before roasting to help the fat render out and create a crispier skin.

Watch Video Of How Oven Roasted Duck Works

This oven roasted duck recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day. The leftovers store well in an airtight container in the fridge for up to three days, making it an ideal option for meal prep.

Reheat it in the oven until crispy again by covering it with foil to prevent drying out. You can also freeze individual portions for later use – simply thaw overnight in the fridge before reheating as needed.

❓ Frequently Asked Questions About Oven Roasted Duck

Q: What type of duck is best for this recipe?

This recipe works best with a plump and fatty duck, such as a Peking or Muscovy. Avoid using leaner breeds like Pekin or White Aylesbury.

Q: Can I use alternative seasonings instead of thyme and rosemary?

Yes, you can experiment with different herbs like sage, parsley, or even lemon zest to give the dish your own unique flavor profile.

Q: How do I achieve crispy skin on my oven roasted duck?

The key is to pat the skin dry before seasoning it generously with salt and pepper. Then, rub it with some oil before searing it in a hot pan until golden brown.

Q: Can I roast multiple ducks at once?

Yes, you can roast multiple ducks simultaneously by adjusting the cooking time accordingly.

Q: What are some good side dishes to pair with oven roasted duck?

I recommend serving roasted vegetables like Brussels sprouts or carrots alongside your duck, or try pairing it with creamy mashed potatoes or rice.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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