Roast Duck (half) Recipe

Prepare the half duck

Preheat oven to 375°F (190°C). If you have a whole duck, use a sharp knife or poultry shears to cut it in half through the backbone (or ask your butcher to halve it). Pat the half duck thoroughly dry inside and out with paper towels; moisture prevents crisping.

Score the skin

Using a small sharp knife, lightly score the skin in a crosshatch pattern over the breast and thigh areas, cutting only through the skin and fat, not into the meat. This helps render fat and crisp the skin.

Season

Rub the outside and inside cavity of the half duck with olive oil (1 tbs). Season generously with kosher salt (about 2 tbs total for half—use less if skin already salted) and freshly ground black pepper (1 tsp).

Stuff the cavity with the smashed garlic cloves, thyme sprigs, halved shallot, and the half orange (cut side down). These aromatics flavor the meat while roasting.

Place the half duck breast-side up on a rack set in a roasting pan. Pour 1 cup water or low-sodium chicken stock into the bottom of the pan (not over the duck) to keep drippings from burning and to create a moist environment.

Roast in the preheated oven for 45 minutes to 1 hour. The goal is to render fat slowly; timing varies with size. Every 20–25 minutes, spoon or baste a little of the rendered fat over the skin to encourage even browning. If fat accumulates in the pan, carefully pour off excess (reserve for cooking).

About 15 minutes before the duck is done, whisk together the glaze: honey (2 tbs), soy sauce (1 tbs), rice or apple cider vinegar (1 tsp), and grated ginger (1 tsp). Brush a thin layer of glaze over the skin and return to the oven.

Increase oven temperature to 425°F (220°C) for the last 10–15 minutes to crisp the skin and caramelize the glaze. Watch closely to avoid burning; rotate pan if needed so browning is even.

Cook until internal temperature reaches 165–170°F (74–77°C) in the thickest part of the thigh (measured without touching bone). Skin should be well-browned and crisp.

Remove the duck from the oven and tent loosely with foil. Let rest for 10–15 minutes to allow juices to redistribute. Resting also firms the fat and makes carving easier.

Carve the half duck into portions: separate legs and thighs, slice breast meat across the grain. Serve with pan juices spooned over or strained into a spoon for drizzling.

Reserved duck fat can be cooled and stored in the refrigerator for roasting potatoes or sautéing. Serve the roast duck with roasted vegetables, steamed greens, or an orange or plum sauce if desired.