Roast Duck Recipe
Roast Duck is marinated, sewn closed and barbecued to achieve a moist, flavorful cavity that permeates to its delicious exterior
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Ingredients
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Duck & Basic Seasoning
Marinade / Basting Sauce
Aromatics & Cavity Stuffing
Fat Rendering & Glaze
For Sewing & Barbecue Finish
Method
Prep the Duck
- 1
Clean and dry
Remove giblets and excess fat from the cavity. Pat the duck thoroughly dry inside and out with paper towels. Dry skin helps achieve better browning and crisper exterior.
- 2
Trim and score
Trim any long wing tips and excess skin. Using a sharp knife, lightly score the skin in a diamond pattern on the breast and legs, cutting through the skin and fat but not into the meat. This helps fat render. Season the cavity generously with 1 tablespoon kosher salt and 1/2 teaspoon black pepper.
Marinade & Cavity Aromatics
- 3
Make the marinade
In a bowl, whisk together soy sauce, hoisin, honey, rice wine vinegar, sesame oil, grated ginger, minced garlic, Chinese five-spice and chili flakes (if using). This will be used to marinate and baste.
- 4
Marinate the duck
Rub 1 tablespoon kosher salt and remaining 1/2 teaspoon black pepper over the outside of the duck. Pour or brush about half of the marinade over the duck, rubbing it into the scored skin and inside the cavity. Place the halved scallions, quartered orange and thyme/rosemary sprigs and star anise into the cavity. For best flavor, refrigerate uncovered on a rack for 4–12 hours (overnight preferred) to let flavors penetrate and the skin dry slightly. If short on time, let sit at room temperature for 30–60 minutes before cooking.
- 5
Bring to room temperature
Remove duck from refrigerator 30–60 minutes before cooking so it comes closer to room temperature for even cooking. Reserve remaining marinade for basting.
Sewing / Trussing
- 6
Sew the cavity closed
Tuck the wing tips under the body. Use kitchen twine to sew or truss the cavity closed: thread twine through the skin or around the legs and pull tight so the stuffing and aromatics stay inside. Alternatively, use skewers or trussing needles to close the cavity. Sewing helps keep the cavity moist and concentrates aroma into the meat as described.
Barbecue / Roast
- 7
Preheat and set up grill or oven
For barbecue: set up a two-zone fire (coals or burners) so you have a medium indirect heat zone about 325–350°F (160–175°C) and a direct searing zone. For oven roasting: preheat to 350°F (175°C) and set a roasting rack over a shallow pan to catch drippings.
- 8
Initial roast over indirect heat
Place the duck breast-side up on the rack over indirect heat. Roast/barbecue for 60–75 minutes, skin side up, with the lid closed. Every 20 minutes begin basting the skin with the reserved marinade (brush lightly) and occasionally brush the melted duck fat over the skin to encourage even browning and flavor. Monitor temperature and adjust vents or burners to maintain 325–350°F (160–175°C).
- 9
Finish on direct heat for crisping
After the internal breast temperature reaches about 140–145°F (60–63°C) (approximately 60–75 minutes depending on size), move the duck briefly to direct heat (or increase oven temperature to 425°F / 220°C). Sear 5–10 minutes per side or rotate to crisp and caramelize the skin, watching carefully to avoid burning. If using maple syrup for glaze, brush a thin layer during the final 5 minutes to build a glossy finish.
- 10
Check doneness
Remove duck when thickest part of the thigh reaches 165°F (74°C) and breast is around 150–155°F (65–68°C) — carryover will bring the breast up a few degrees while resting. Note: Duck is often served medium-well; adjust target temps slightly to preference. Avoid overcooking to keep meat moist.
Resting & Carving
- 11
Rest
Transfer the duck to a cutting board and tent loosely with foil. Let rest 15–20 minutes; this redistributes juices so the meat remains moist and allows temperature equilibration.
- 12
Carve
Cut the twine and remove cavity aromatics. Carve by removing legs and thighs first, then separate legs from thighs. Slice the breast meat against the grain into even slices. Serve slices with pan juices or any remaining glaze.
Sauce & Serving Suggestions
- 13
Optional pan sauce
While resting, pour drippings from the roasting pan into a small saucepan, skim most fat leaving 2 tablespoons, add a splash (about 1/4 cup) of chicken or duck stock and a teaspoon of soy or vinegar, simmer to reduce 3–4 minutes, finish with a pat of butter or a teaspoon of honey to balance, taste and season as needed. Strain if desired and serve alongside the carved duck.
- 14
Serve
Serve the carved duck with sides such as steamed greens, roasted root vegetables, or rice. Leftovers can be cooled, shredded and used in fried rice or sandwiches.