Roasted Duck Recipe
Succulent roasted duck served with seasonal vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation and Cooking Instructions
- 1
Prepare the Duck
Preheat your oven to 350°F (175°C). Rinse the whole duck inside and out under cold running water, then pat it dry with paper towels.
- 2
Season the Duck
Rub the duck all over with salt and black pepper, including the cavity. Stuff the cavity with crushed garlic cloves and fresh thyme.
- 3
Add Oil
Drizzle the duck with olive oil, making sure to coat the skin evenly.
- 4
Roast the Duck
Place the duck breast side up on a rack in a roasting pan. Roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (75°C).
- 5
Prepare Seasonal Vegetables
While the duck is roasting, wash and chop the carrots, Brussels sprouts, and butternut squash into bite-sized pieces.
- 6
Season Vegetables
In a mixing bowl, combine the chopped vegetables with olive oil, salt, and black pepper. Toss until well coated.
- 7
Roast Vegetables
After the duck has been roasting for 1 hour, add the prepared vegetables to the roasting pan around the duck. Continue roasting for an additional 30-40 minutes until the vegetables are tender and the duck is golden brown.
- 8
Rest the Duck
Once cooked, remove the duck from the oven and let it rest for 10-15 minutes before carving.
- 9
Serve
Carve the duck and serve it alongside the roasted seasonal vegetables.