Roast Duck Recipe

Prepare the duck

Remove the duck from the refrigerator 30–60 minutes before cooking to come closer to room temperature. Pat the duck thoroughly dry inside and out with paper towels. Remove any excess fat from the cavity and trim neck skin if present. Prick the skin all over the breast and thighs with a small sharp knife or skewer, taking care not to pierce the meat — this helps render fat and crisps skin.

Season the cavity and exterior

Rub 1 tablespoon kosher salt into the cavity and season the cavity with half the sliced ginger, half the smashed garlic, two thyme sprigs, and the quartered orange. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Apply marinade

In a small bowl combine remaining 1 tablespoon kosher salt, 1 teaspoon black pepper, 2 tablespoons soy sauce and 2 tablespoons honey. Brush this mixture evenly over the outside of the duck. Place any remaining ginger and garlic under the skin where possible (gently loosen skin over breasts with fingers) or inside the cavity. Let the duck rest uncovered in the refrigerator for at least 2 hours and up to overnight — this dries the skin and improves crisping.

Preheat the oven to 425°F (220°C). Meanwhile, arrange carrot chunks, quartered onion, celery pieces and optional apple in the bottom of a large roasting pan. Scatter remaining thyme sprigs over the vegetables. Pour 1 cup water or low-sodium chicken stock into the pan — this will collect drippings and keep aromatic steam without steaming the skin (keeps it crisp if level is low). Place a rack in the roasting pan and set the duck breast-side up on the rack.

Initial high-heat roast

Put the duck on the middle rack and roast at 425°F (220°C) for 20 minutes. This high heat helps start skin browning and initial fat rendering.

Lower heat and continue roasting

After 20 minutes lower oven temperature to 350°F (175°C). Continue roasting for approximately 60–80 minutes more (total roasting time roughly 80–100 minutes for a 5–6 lb duck), or until an instant-read thermometer inserted into the thickest part of the thigh reads 165–170°F (74–77°C) and the juices run clear. Every 20–25 minutes, use a spoon or baster to remove excess fat from the pan so the duck isn't sitting in fat. If desired, spoon some pan juices over the duck once or twice during the last 30 minutes to add flavor (do not over-baste; too much liquid on skin reduces crispiness).

Optional glaze for extra shine

In the last 10–15 minutes of roasting, whisk together 1 tablespoon maltose or light corn syrup (or honey), 1 teaspoon rice or apple cider vinegar and 1 teaspoon five-spice powder (if using). Brush lightly over the duck skin and return to oven until glaze is tacky and skin is deeply golden.

Resting

When the duck reaches temperature, remove it from the oven and transfer to a carving board. Tent loosely with foil and let rest 15–20 minutes — resting allows juices to redistribute.

While duck rests, skim fat from the roasting pan and reserve pan juices. Strain pan juices through a fine sieve into a small saucepan, skim off additional fat if desired and reduce over medium heat 3–5 minutes to concentrate flavor. Taste and season lightly with salt and pepper if needed.

Carve the duck: remove the legs by cutting through the joint, slice the breasts across the grain into thin slices. Arrange on a platter, drizzle a little of the reduced pan juices (to taste) and sprinkle chopped parsley or thyme for garnish. Serve immediately.