Description
This Crispy Whole Roast Duck recipe delivers perfectly crispy skin and juicy, flavorful meat. The duck is seasoned, stuffed with aromatic fruits and herbs, and roasted in a methodical process that dries the skin thoroughly and bastes it with a sweet and tangy glaze. Ideal for special occasions, this recipe balances savory, sweet, and herbal notes for a show-stopping centerpiece.
Ingredients
Scale
Duck and Seasoning
- 5-6 lb duck
- 2 tbsp salt (for initial seasoning)
- 1 tsp salt (for skin seasoning)
- 1 tbsp garlic powder
- 1 tsp black pepper
Stuffing
- 4 garlic cloves, halved
- 2 shallots, halved
- 1 orange, quartered
- 1 apple, quartered
- 1/4 cup prunes
Glaze
- 1 cup honey
- 1 tbsp molasses
- 3 tbsp orange juice
- 1 tbsp hoisin sauce
Garnish
- Fresh herbs (sage, rosemary, tarragon)
- Pomegranate seeds
- Figs
- Grapes
Instructions
- Defrost and Dry: Completely defrost the duck in the refrigerator for 1-2 days if using frozen. Once defrosted, rinse and pat dry thoroughly. For best results, let the duck sit uncovered in the refrigerator overnight to dry and help crisp the skin during roasting.
- Score and Prep the Skin: Use a sharp knife to score the duck’s breast skin in a diamond pattern, being careful to cut only the skin without piercing the meat. Trim off any excess fat. Prick the skin all over lightly with a knife without piercing the meat to help render fat during cooking.
- Season and Stuff: Season the entire duck generously with salt, including inside the cavity. Stuff the cavity with halved garlic, shallots, orange quarters, apple quarters, and prunes. Use 2-3 toothpicks to tightly sew the skin around the cavity opening to retain moisture. Cross the legs and tie with kitchen twine, then tuck wings underneath for even cooking.
- Initial Roasting: Position the duck breast side up on a rack inside a roasting pan. Roast in a preheated oven at 350°F for 1 hour. After this hour, remove the duck from the oven and prick the skin again all over to further release fat.
- Flip and Continue Roasting: Carefully flip the duck breast side down and roast for another hour at 350°F to cook evenly and continue rendering fat.
- Prepare the Glaze: While the duck roasts, combine honey, molasses, orange juice, and hoisin sauce in a medium saucepan. Simmer over medium heat, stirring occasionally, until thickened, about 10 minutes. Remove from heat and set aside.
- Final Blast and Glaze: After 2 hours of roasting, remove the duck and prick the skin once more. Increase oven temperature to 400°F, place duck breast side up, and roast for 15 minutes to crisp the skin thoroughly. Brush the duck with the prepared glaze and roast for an additional 5-7 minutes until beautifully caramelized.
- Rest and Serve: Remove the duck from the oven, let it rest for 10-15 minutes to allow juices to redistribute. Carve and garnish with fresh herbs, pomegranate seeds, figs, and grapes before serving. Enjoy the crispy, flavorful whole roast duck!
Notes
- For extra crispy skin, ensure the duck is thoroughly dried overnight in the fridge uncovered.
- Sewing the skin around the cavity helps keep the stuffing moist and adds flavor.
- Pricking the skin throughout cooking helps render excess fat and crisps the skin.
- The glaze creates a luscious, finger-licking exterior that balances sweet and savory flavors.
- Resting the duck before carving ensures juicy slices.
- Perfect for holiday feasts and special occasions.
Nutrition
- Serving Size: 1/6 of roasted duck with glaze
- Calories: 620
- Sugar: 18g
- Sodium: 750mg
- Fat: 48g
- Saturated Fat: 14g
- Unsaturated Fat: 28g
- Trans Fat: 0.5g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
