This roasted duck recipe is so delicious that it is rabble rousing. People will flock the streets just to taste it! It is slow roasted, which makes it extremely moist inside and crispy outside!
Have you roasted duck before? If not, you don’t know what you are missing!!
Before I started roasting duck, I used to think it was hard. But it isn’t! 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! What about you? 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. And since we hadn’t had duck in a while, I decided to make this fabulous meal!
Yay for us!
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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. 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. Cut slits on all sides of the duck about an inch apart, including the wings, legs and back. 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. 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
- 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!! And the steam coming off of it.
I let the roasted duck rest for 15 minutes before cutting it up. 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
Tools and Pan
Some twine to bind the legs together
A skewer to attach the skin together at the cavity
Big roasting pan with a V shaped rack
- 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. 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