Roast Duck Recipe

Prep the duck

Remove duck from refrigerator 30–60 minutes before cooking to come closer to room temperature. Pat the skin and cavity very dry with paper towels. Using a sharp knife or kitchen shears, trim any excess neck fat and loose skin; reserve trimmings for rendering or discard.

Using your fingers, loosen the skin over the breast gently without tearing, creating a small pocket for fat to render into during roasting (optional).

Generously season the cavity and the exterior of the duck with kosher salt and freshly ground black pepper (about 2 tbs salt and 1 tsp pepper total). Rub seasoning evenly.

Stuff the cavity with the quartered orange, quartered onion, crushed garlic cloves, and thyme sprigs. Do not pack too tightly; aromatic steam will flavor the meat.

Truss the legs with kitchen twine and tuck the wing tips under the body to prevent burning and promote even roasting.

Preheat oven to 475°F (245°C). Place the chopped carrots, celery and halved onion in a large roasting pan or ovenproof skillet to form a rack for the duck and to flavor pan juices.

Place the duck breast-side up on top of the vegetables. Pour 1 cup water or low-sodium chicken stock into the pan (not over the duck) to create steam and catch drippings.

Score the skin of the duck in a diamond pattern across the breast and legs with a sharp knife, cutting only through the skin and fat (not into the meat). This helps fat render and skin crisp.

Place the duck in the preheated 475°F (245°C) oven and roast for 15 minutes to begin rendering fat and crisping skin.

After 15 minutes, reduce oven temperature to 375°F (190°C). Continue roasting for 60–75 minutes more (total roasting time ~75–90 minutes) until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165–170°F (74–77°C). Baste once or twice with pan fat if desired.

If at any point the skin is browning too quickly, tent the bird loosely with foil.

While the duck roasts, whisk together the honey, soy sauce, rice vinegar, orange juice and five-spice powder in a small bowl until smooth.

During the last 10–15 minutes of roasting, brush the glaze all over the duck every 5 minutes (2–3 applications) to build a sticky, glossy coating. Return to oven between brushings.

Remove the duck from the oven when internal temperature reaches 165–170°F (74–77°C). Transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes to allow juices to redistribute and to finish cooking slightly.

While the duck rests, spoon off and reserve rendered duck fat from the roasting pan for other uses (roasting potatoes, sautéing). Strain pan juices and vegetables for gravy if desired.

Carve the duck: remove legs and thighs, then wings, then slice breast meat across the grain. Serve with pan juices or your preferred sauce.