Roast Duck Recipe
Make Roast Duck Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Duck & Marinade
Basting & Fat Rendering
Optional Serving & Vegetables
Method
Duck & Marinade
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Remove the duck from refrigerator 30 minutes before roasting to take the chill off. Pat the duck thoroughly dry inside and out with paper towels. Trim any large excess fat from the cavity and the neck area; reserve trimmings if you plan to render duck fat.
- 2
Season cavity and skin
Generously season the cavity with 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with the quartered orange, garlic cloves, and thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- 3
Score the skin
Using a sharp knife, gently score the skin in a crosshatch pattern over the breast and thighs without cutting into the meat—just through the skin and fat. This helps render the fat and crisps the skin.
- 4
Make external marinade/glaze
In a small bowl combine 2 tablespoons soy sauce, 2 tablespoons honey and 1 tablespoon rice vinegar. Brush about half of this mixture over the duck skin (do not apply to the cavity). Sprinkle the remaining 1.5 tablespoons kosher salt and 1/2 teaspoon black pepper evenly over the scored skin.
Basting & Fat Rendering
- 5
Initial roast to render fat
Place the duck breast-side up on a rack set inside a roasting pan (rack lifts duck so fat drains). Pour 1 cup water or low-sodium chicken broth into the roasting pan (not over the duck) to catch drippings and prevent smoking. Roast at 425°F (220°C) for 20–25 minutes to start rendering fat and set the skin.
- 6
Lower heat and continue roasting
After 20–25 minutes, reduce oven temperature to 350°F (175°C). Roast for an additional 60–75 minutes. Every 20 minutes, carefully spoon a few tablespoons of the fat that has collected in the pan over the duck (baste) to help crisp skin and keep meat moist. If the pan fat gets excessive, carefully pour off some into a heatproof container (leave enough liquid to keep the pan from burning).
- 7
Add vegetables (optional)
If roasting vegetables, toss potatoes, carrots and onion with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer around the duck in the last 45–50 minutes of roasting so they cook in the duck fat and pan juices. Turn vegetables once halfway through for even browning.
- 8
Glaze and finish
In the last 10–15 minutes of roasting, brush the reserved glaze (the remaining half from earlier) plus the additional 1 tablespoon honey and 1 teaspoon soy sauce mixed together over the duck in 1–2 applications. Increase oven to 425°F (220°C) for the final 10 minutes to caramelize the glaze and crisp the skin further. Roast until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165–170°F (74–77°C).
- 9
Rest and carve
Remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes to allow juices to redistribute. Meanwhile, carefully strain pan juices into a fat separator or skimming bowl; reserve the fat for cooking and use the juices to make a quick gravy if desired.
Optional Serving & Vegetables
- 10
Carve and serve
Carve the duck by removing the legs and thighs first, then slice the breast across the grain into even slices. Serve with the roasted vegetables. Spoon some pan juices (defatted or reduced into gravy) over the carved meat. Serve remaining rendered duck fat for those who want to roast potatoes or sauté greens with it.
