Whole Duck Recipe

Roasting a whole duck is a show-stopping way to bring rich, flavorful meat to your table. With its crispy skin and tender meat, this recipe pairs beautifully with a sweet honey glaze and aromatic herbs.

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This dish is both indulgent and satisfying, perfect for special occasions or when you want to elevate your dinner menu.

I love cooking whole chicken and turkeys in both my air fryer and oven and thought to give the duck a try!

PRO TIPS for the Best Whole Duck Recipe

  • Crispy Skin: Pat the duck completely dry before seasoning to ensure the skin crisps up beautifully.
  • Even Cooking: Use a rack in the roasting pan to allow the heat to circulate evenly around the duck.
  • Reserve the Fat: Duck fat is incredibly versatile and can be used for roasting potatoes or vegetables later.

Personalising the Recipe

  • Add a sprinkle of Chinese five-spice or smoked paprika to the seasoning for a unique twist.
  • Replace the honey glaze with a pomegranate or maple syrup glaze for a different flavor profile.
  • Experiment with stuffing ingredients, such as apples or shallots, for a seasonal variation.

Ingredients

For the Duck:

  • A Whole Duck, Giblets Removed: The star of the dish, with tender meat and rich flavor.
  • Orange, Halved: Adds a hint of sweetness and moisture to the cavity.
  • Lemon, Halved: Enhances the flavor with a bright, citrusy note.
  • Garlic Cloves, Smashed: Infuses the duck with a subtle savory aroma.
  • Fresh Rosemary: Provides an earthy and pine-like flavor.
  • Sprigs Fresh Thyme: Complements the other herbs with a gentle, floral note.
  • Salt and Pepper: Essential for seasoning and bringing out the natural flavors.
  • Olive Oil: Helps crisp the skin and keeps the seasoning in place.

For the Glaze:

  • Honey: Adds sweetness and creates a beautiful caramelized finish.
  • Ground Cinnamon: Adds warmth and depth to the glaze.

Whole Duck Recipe

Prepare the Duck:

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the duck under cold water and pat it dry thoroughly with paper towels. Trim any excess fat from the cavity.
  3. Rub the duck with olive oil, then generously season inside and out with salt and pepper.
  4. Stuff the cavity with the orange, lemon, garlic, rosemary, and thyme.

Roast the Duck

Place the duck on a rack in a roasting pan, breast-side up, to ensure even cooking and crispy skin.

Roast the duck in the preheated oven for 1 hour.

Carefully remove the pan from the oven and drain the rendered fat into a heatproof container.

Reserve the fat for later use. Flip the duck breast-side down and return it to the oven for 30 minutes.

Make the Glaze

Combine the honey and ground cinnamon in a small bowl.

Finish Roasting

Flip the duck breast-side up again and brush generously with the glaze.

Increase the oven temperature to 425°F (220°C) and roast for another 20-30 minutes until the skin is deep golden brown and the internal temperature in the thickest part of the thigh reads 165°F (74°C).

Rest and Carve

Let the duck rest for 15 minutes to allow the juices to redistribute.

Carve the duck using a sharp knife, portioning into desired pieces.

Serve with your favorite sides.

Methods of Preparation

  • Slow Cooker: Place seasoned duck in a slow cooker, breast-side down, and cook on low for 6-8 hours. Finish under the broiler for crispy skin.
  • Grill: Roast the duck on indirect heat at 350°F, turning occasionally for even cooking.
  • Air Fryer: Roast smaller ducks at 350°F for 60-70 minutes, flipping halfway through.

Different Methods of Serving

  • Pair with roasted vegetables and mashed potatoes for a hearty meal.
  • Serve with a fresh salad and crusty bread for a lighter option.
  • Use the shredded meat in tacos, wraps, or stir-fries for a creative twist.

How to Store Leftovers

  • Store leftover duck in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F until warmed through to maintain crispiness.
  • Freeze shredded duck meat in a freezer-safe bag for up to 3 months.

Whole Duck FAQs

Can I use other glazes? Yes, try an orange marmalade or balsamic glaze for different flavor profiles.

What can I do with the duck fat? Use it to roast potatoes or vegetables for a rich, crispy finish.

How do I keep the duck moist? Resting the duck after roasting is essential to retain its juices.

Is duck healthier than other meats? Duck is rich in protein and healthy fats but should be enjoyed in moderation.

There you have the Whole Duck Recipe! Let me know when you try this and the cooking method you used.

Whole Duck Recipe

Whole Duck Recipe

Learn how to cook the perfect whole duck with this easy recipe! Crispy golden skin, tender juicy meat, and a flavorful honey glaze make this dish ideal for special occasions or holiday feasts. Includes pro tips, seasoning ideas, and serving suggestions to make your roasted duck unforgettable.
Prep Time 10 minutes
Cook Time 2 hours
Course Main Course

Ingredients
  

For the Duck:

  • 1 whole duck
  • 1 orange
  • 1 lemon
  • 3 garlic cloves
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Salt and pepper
  • Olive oil

For the Glaze:

  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 375°F (190°C). Rinse and pat the duck dry, trimming any excess fat.
  • Rub with olive oil, season with salt and pepper, and stuff the cavity with orange, lemon, garlic, rosemary, and thyme.
  • Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour.
  • Drain the rendered fat, flip the duck breast-side down, and roast for 30 minutes.
  • Mix honey and cinnamon for the glaze. Flip the duck breast-side up, brush with glaze, and increase the oven to 425°F (220°C). Roast for 20-30 minutes until golden brown.
  • Check the internal temperature (165°F/74°C), rest for 15 minutes, and carve.

About the Author

Get to know me more.

I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!

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