Roast Irish Duck Recipe

Dry and season

If time allows, pat the duck thoroughly dry with paper towels. Using a small spoon or fingers, loosen the skin over the breasts and thighs gently without tearing. Combine 1 tbs kosher salt (from Duck & Seasoning and To Crisp the Skin sections if using) and 1 tbs coarse salt; rub about 1 tbs of the coarse salt mixture under the skin where possible and the remaining on the outside of the skin. Place the duck on a rack set over a tray and refrigerate, uncovered, for 4–24 hours to dry the skin. If you skip overnight drying, pat very dry and proceed immediately.

If using vinegar: brush or wipe 1 tsp vinegar over the skin before roasting to help promote browning.

Preheat the oven to 425°F (220°C). Remove duck from refrigerator 30 minutes before roasting to come toward room temperature. Season the cavity generously with 1 tsp kosher salt and 1/2 tsp black pepper (from Duck & Seasoning). Stuff the cavity with the halved orange (juice some into the pan if desired), quartered onion, celery pieces, parsley sprigs, and 2 bay leaves.

Using kitchen twine, truss the legs toward the body and tuck wing tips under to prevent burning. Pat the skin once more; rub remaining minced garlic and dried thyme over the skin and into any exposed crevices. Sprinkle remaining 1 tbs kosher salt and 1/2 tsp pepper over the outside of the duck.

Initial high-heat roast

Set the duck breast-side up on a rack in a large roasting pan. Pour 1 cup dry white wine or chicken stock into the pan (from Pan & Basting) to provide moisture and catch drippings; add up to 1 cup water if needed to cover the pan bottom about 1/4 inch (it helps prevent smoking and burning). Roast at 425°F (220°C) for 20 minutes to start rendering fat and crisping skin.

Lower heat to finish

After 20 minutes, reduce oven temperature to 350°F (175°C). Continue roasting for 45–70 minutes more, depending on duck size (allow about 15–20 minutes per pound after the initial high heat). Baste once or twice during roasting with pan juices—tilt the pan slightly and spoon juices over the skin. If using melted butter and honey for a glaze, combine 2 tbs melted butter with 1 tbs honey and brush on during the last 10–15 minutes of cooking to avoid burning.

Rotate the pan halfway through the lower-temp roasting for even browning. If the skin browns too quickly, tent loosely with foil for the final 10–15 minutes.

Check doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone; target temperature is 165–170°F (74–77°C) for safe poultry and tender meat. The juices should run clear. If below temperature, return to oven and roast in 5–10 minute increments until reached.

Remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes. Resting allows the juices to redistribute and makes carving easier.

While the duck rests, skim fat from the roasting pan if you plan to make a sauce. Reserve fat for roasting vegetables or discard down a heat-proof container. Place the roasting pan over medium heat on the stovetop, add a splash of wine or stock, scrape up browned bits, and simmer 2–3 minutes to deglaze; strain for a simple jus. Taste and season with salt and pepper as needed.

Carve the duck: remove legs/thighs by cutting through the joints, then slice breast meat across the grain into thin slices. Serve with the jus, roasted orange segments, and your preferred sides.