Restaurants›Dragon Beaux›Roasted Duck Recipe

Roasted Duck Recipe

Inspired by Dragon Beaux
Time2h
Serves4

Make Roasted Duck Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Duck and basic seasoning

Method

Roasting the duck

1

Preheat oven

Place a rack in the middle of the oven and preheat to 425°F (220°C).

2

Prepare duck

Remove giblets and neck from the cavity. Rinse the duck inside and out. Pat completely dry with paper towels.

3

Score and season skin

Lightly score the skin in a crisscross pattern without cutting into the meat. Rub salt, pepper, thyme, and rosemary all over the outside, and rub the smashed garlic over the skin.

4

Stuff aromatics

Place orange slices and onion quarters in the duck cavity with the garlic pieces for aroma.

5

Truss and oil

Tie legs together at the ankles (truss) and brush the outside with olive oil.

6

Roasting setup

Set the duck breast-side up on a rack in a roasting pan. Pour 1/2 cup water or stock into the pan to keep the drippings from burning.

7

Roast and baste

Roast at 425°F for 15-20 minutes, then reduce heat to 350°F (175°C) and continue roasting for about 1 hour to 1 hour 15 minutes. Baste with pan juices every 20 minutes.

8

Finish and glaze

If using honey glaze, brush a thin layer of honey (and a splash of lemon juice or cider vinegar) on the skin during the last 10 minutes of roasting to deepen color.

9

Check doneness and rest

Duck is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear. Remove from oven and let rest for 15-20 minutes before carving.