Roasted Whole Duck - Basic Recipe for Crispy Skin
Ingredients
- 1 Maple Leaf Farms Whole Duck
defrosted, 5-6 lbs.
- Boiling Water
- 1 Tbsp. Kosher Salt
- 1 1/2 tsp. Freshly Ground Black Pepper
- 1 tsp. Paprika
- 1 Orange
cut in quarters
- 1 head Garlic
paper removed and top trimmed
- 2 Celery Stalks
cut into 2" pieces
Directions
- 1
Make sure duck is thoroughly defrosted, if frozen. (Defrost in refrigerator for 2-3 days.) Start a large pot of water (deep enough to submerge a whole duck) on the stove, bringing to a rolling boil. Preheat oven to 425F.
- 2
Remove duck from bag. Remove orange sauce packet (if included), giblets and neck from interior. Save giblets and neck for making stock. Remove excess fat from body cavity and neck. Pat duck dry. With a large sharp fork, prick the skin all over (approach at an angle) being careful not to pierce the meat (if meat is pierced, it will dry out). Carefully put the duck in the pot of boiling water; boil for 10 minutes. This will help render out some of the fat. Remove duck and let cool. Pat duck dry.
- 3
Mix the salt, pepper and paprika. Rub the duck inside and out with the spice mixture. Place the duck on a rack in a roasting pan breast-side up. Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer.
- 4
Place the roasting pan in the oven. After 15 minutes, lower the oven temperature to 350F. After 45 minutes, remove duck from oven. Remove any fat that may have collected in the bottom of the roasting pan. Carefully turn duck over, place back on rack in roasting pan, and return to oven for 35 minutes. At the end of the 35 minutes, remove duck from oven, remove any fat that may have accumulated, and carefully turn duck back over so breast side faces up. Return to oven. If you have a 5-pound duck, cook for another 15 minutes; for a 6-pound duck, cook for another 20 minutes (total cooking time should add up to about 22 minutes per pound). Be careful not to overcook. The internal temperature should be 180F at the thickest part of the leg and thigh joint. Remove duck from oven.
- 5
Transfer duck to a cutting board and let stand 15 minutes. Remove oranges and celery from cavity and throw away. Remove head of garlic; roasted head of garlic can be used as a great spread for bread.
- 6
Carve duck and serve.
Roasted Whole Duck - Basic Recipe for Crispy Skin
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About this Recipe
Dreaming of a show-stopping meal with golden, crispy skin and succulent, moist meat? This basic roasted whole duck recipe is your answer, making an impressive dish surprisingly accessible for home cooks. It’s a foundational approach that brings restaurant-quality results right to your table.
The beauty of this recipe lies in its simplicity, focusing on core elements that render the fat and achieve that coveted crispiness without overcomplicating the process. By emphasizing simple, high-quality ingredients like a Maple Leaf Farms whole duck and classic aromatics, this recipe ensures a flavorful, tender duck every time, proving that less can truly be more.
Prepare for an extraordinary culinary experience. You'll be rewarded with a rich, savory aroma filling your kitchen, leading to a duck with famously crackling skin that gives way to incredibly moist, tender meat. The combination of kosher salt, freshly ground black pepper, and paprika creates a classic, savory crust, while the orange, garlic, and celery subtly infuse the duck from within, creating a balanced and luxurious flavor profile. This is an approachable way to master roasting a whole duck, designed to build confidence in any home chef.
While this recipe shines in its simplicity, feel free to experiment with the aromatics. You could swap the orange for a lemon or lime, or introduce different herbs like rosemary or thyme alongside the garlic and celery. Adjusting the amount of paprika can also subtly change the flavor profile.
Perfect for holiday gatherings, special occasions, or simply elevating a weekend dinner, this roasted whole duck is a centerpiece dish that pairs beautifully with a variety of sides, from roasted root vegetables to a crisp green salad.