This roasted duck recipe is so delicious that it is rabble rousing. Â People will flock the streets just to taste it! Â It is slow roasted, which makes it extremely moist inside and crispy outside!
Have you roasted duck before? Â If not, you don’t know what you are missing!!
Before I started roasting duck, I used to think it was hard. Â But it isn’t! Â And I figured out that the best way to roast duck is to slow roast it because that keeps the meat so moist.
When I was growing up, we used to have a big meal on New Year’s day! Â What about you? Â Do you, or did you have a big meal to celebrate the ringing in of the New Year like we did?
Now, since it is only Christopher and myself, we don’t usually make big meals for just the two of us.
But this year, I wanted to do something different. Â And since we hadn’t had duck in a while, I decided to make this fabulous meal!
Yay for us!
How to make Roasted Duck
Get out a large roasting pan, a skewer and preheat the oven to 325 degrees Fahrenheit.
Process shots for the RD:
- Organic duck, cut oranges and kosher salt in the background
- Hubby cutting slits in the skin
- The duck with all the slits in the skin
- Oranges and head of garlic stuffed in the cavity of the duck with salt sprinkled on top
- Skewer holding the skin together
First steps for making this duck:
- Wash the duck inside and out and dry it thoroughly. Â Cut up an orange, cut the top off a head of garlic and gather the kosher salt
- Take a sharp small knife, lift the skin of the duck and cut slits in it without piercing the flesh of the duck. Â Cut slits on all sides of the duck about an inch apart, including the wings, legs and back. Â You do this because you want the fat to escape from the bird through these slits
- The fat layer is thick on the breast, but be careful not to pierce the flesh
- Salt the inside and stuff as many orange wedges into the cavity along with the head of garlic
- Salt the outside of the duck. Â It’s okay to be heavy handed, it won’t be too much
- Place the duck breast side up in the roasting pan
- Take a skewer and close up the skin around the cavity and truss the legs together
Place the pan into the oven and set the timer for an hour.
More Process shots:
- Duck after an hour of baking
- Flipped on the breast and baked more
- Duck flipped again on its back and baked more
- Sauce ingredients for basting the duck
More steps:
- Take two wooden spoons (so you don’t pierce the meat) and flip duck over so the breast is on the bottom and place back in oven for another hour
- Flip the bird again with wooden spoons and place back in the oven for one hour
- In a stainless steel mixing bowl, add soy sauce, maple syrup, garlic paste, and orange juice and whisk until combined
- After the hour is up, don’t flip the bird again, but do brush on some of the sauce you just made
- Place back in the oven for 30 minutes, baste the duck again and bake for another 30 minutes
- Baste the duck again and bake it for 30 more minutes
Once it’s done, I open the cavity and take out the orange wedges and garlic and throw them away.
Roasted Duck is in the House
Look at how crispy the roasted duck’s skin is!! Â And the steam coming off of it.
I let the roasted duck rest for 15 minutes before cutting it up. Â I gather the rest of our meal and plate the duck with some potatoes and roasted carrots.
I pour some sauce on the meat!
See how yummy that looks?! Mmmm.  It was so delicious!
Other Popular ideas for either Sunday family dinners or holiday dinners:
I hope you enjoyed this roasted duck recipe!
Please feel free to leave me a comment. Do you slow roast your duck or roast it faster?
And as always, may all your dishes be delish!
If you’ve tried this roasted duck or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!
- 5 pound organic duck giblets removed, fat trimmed, washed and dried inside and out
- Orange cut into wedges
- Head of garlic top cut off
- 2 - 3 tablespoons kosher salt
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 teaspoons garlic paste or 2 cloves garlic, crushed
- 3 tablespoons orange juice
- Preheat oven to 325
- Pinch the skin and stick a knife into it without cutting into the meat, making shallow cuts an inch or two apart from each other. Â Make sure to do around the thigh and back as well
- Salt the inside of the duck and stuff the cavity with the head of garlic and as many orange wedges you can fit
- Place duck in the pan breast side up and set timer to an hour
- Using wooden spoons, carefully flip the duck onto the breast and place in the oven for another hour
- Flip duck on its back again and set the timer for another hour
- Time to make the sauce. Place the soy sauce, maple syrup, orange juice and garlic paste in a mixing bowl and whisk the ingredients together
- After the third hour, don't flip the duck anymore, but brush some sauce over the breast and set the duck in the oven for 1/2 hour
- Brush more sauce over the breast and cook for another 1/2 hour
- Take the duck out of the pan, remove the orange wedges and garlic and throw them away
- Let the duck rest for 15 minutes before cutting into it
- Plate a piece of duck with a vegetable and some potatoes or rice
- Slice a piece of duck
- Eat
- Smile
- Enjoy
When you cut into the skin, be careful not to cut into the meat. Â Also use something like wooden spoons to flip the duck as you do not want to pierce the meat with metal implements because it would dry the meat out!
My uncle used to hunt ducks when I was a kid and that was the only time I ever tried them. I’m a vegetarian now, but you can bet that I will find something to put the sauce on to! It sounds amazing!
Hehe. Thanks Kate! It’s a great sauce! I make it quite a bit!
Thank you for the complete step by step on this. I’ve been wanting to try roasting a duck, but have been a little intimidated. Great post!
Thanks Teri, it’s surprisingly easy!
I love duck, and the flavours you have going on here are amazing! Slow roasting is the way to go for sure! Will be adding this to my Sunday dinner menu!
Yay Carrie!
Oooh that sauce has me swooning. I love the thought of adding a cheeky bit of Cointreau to it!
Hehe Katherine! I love the sauce!
I roast a whole chicken several times a month and I’ve always wanted to try duck, but I was so scared of screwing it up. This is the perfect tutorial – lots of little tricks I wouldn’t have known. Thank you!
Thanks so much Danielle! It is super easy!
Love the name of this recipe! It is perfect for the rustic presentation with the roasted carrots and potatoes.
Thanks Leslie! Hehe!
You know, whenever I go out to dinner, if duck is on the menu, that is what I order. I am finally getting hubby to try it….I know I will eventually get him to like it. This looks amazing and so tasty.
Thanks so much Gloria!! I appreciate it! It is so yummy and I bet if you slipped it in a dish, he would agree. 🙂
I am all for more duck recipes! This one looks amazing Elaine!
Thanks so much Matt!
I haven’t eaten duck meat in ages. I love all the citrus notes in this one. I completely agree with tossing the oranges, but I was thinking that those garlic cloves that were steaming inside of the duck would taste delicious squeezed onto some crusty bread. This recipe looks so good, and I really love the flavors in your glaze. I’m definitely picking up a duck the next time I go to the store.
Thanks Patti!! Long ago, I did taste the garlic from the cavity and found it absorbed the salt, which is why I toss it. But yes, garlic on crusty bread is the best!! I hope you enjoy it when you make it!
Oh my gosh! It’s been way too long since I’ve roasted a duck! That skin looks amazing! I also love keeping the fat for roasted potatoes later! Yum!
Me too Pam! Thank you for your comment!
This looks amazing Elaine! Thanks for sharing
Thanks Julie!
I no longer eat duck, but you did a MOST EXCELLENT job here! Kudos to you for getting it right! 😉
Thanks Catherine! I appreciate that!
This duck recipe looks absolutely juicy and yummy! A bit of inspiration to take a little more time to prepare that special family meal. Thanks!
Thanks so much! It seems to make a difference slow roasting it. I used to roast it in less time and I prefer it this way!
I’m drooling just looking at your pictures Lainey, we love duck and I always slow roast it too but your sauce looks so good, I absolutely must make it next time!
Thanks so much Patty! 🙂
Beautiful photos and styling, the lighting is exquisite, it fits the dish very well. What a great meal to severe at a fancy dinner with friends!
Thank you Tara! I appreciate everything you said!
Your slow roasted duck recipe has me drooling. The citrus and maple syrup glaze really makes this a unique and one of a kind dish.
Thanks so much Sharon!! I appreciate it!
You clever girl, Cointreau with duck! You couldn’t have found a more attractive combination than this. This is St Valentine fall in love again. You explained it so beautifully that I am now going to buy my duck and a bottle of Cointreau.
Yahoo Laura! Thank you!
I think duck is so undervalued here in our culture where is seems chicken is most prevalent. Where my daughter lives in Hanoi it is everywhere. Duck is roasted on the street and in most markets. I can’t wait to try this with that sauce!
Thanks so much Analida! I agree, I may actually prefer it over chicken, but it’s harder to find year round where I live.
I’ve never roasted duck at home before. Love that you used Cointreau with this – such a good flavor combo!
Thank you Kathryn! 🙂
You’ve convinced me — I have to make duck. It’s just the two of us, just like you, but I know we’d enjoy it. I remember we had it years and years ago and it was delicious. Every time I mention duck to Hubby he turns up his nose and says it’s too greasy. I don’t know where he got all the experience. The last time he had duck was at the same time I did and we both loved it. Men can be stubborn. I’ll just go shopping without him and get one. Yours looks delicious.
Haha Marisa, that’s so funny! It must be a memory for him because I think that’s what most people think when they think of duck! (I used think in that sentence 3 times.) That’s why you poke the skin to let all that fat dribble out!! I saved the breasts and made a curry which I’ll be blogging about real soon!
My mouth is watering! Our New Year’s tradition growing up was “cannibal sandwiches” (steak tartar). I loved them! I love duck, and this looks like a really nice way to cook it. Thanks for sharing!
Tamara! How fun! I love the name of the sandwiches. And I love steak tartar! Thank you for your comment!
Oh yes! My fiancee loooves roasted ducks and I promised him to make it for a long time) I guess the time came and I will definitely try your recipe!)
Thanks Veronika! I hope you enjoy it when you do!
This duck is SO succulent and flavorful. It also gives me a nostalgic feeling for the good times and meals we had at Wakefield’s Duck Walk restaurant when it was in business. I miss that place! You’re a champion for cooking duck.