Roast Irish Duck (half) Recipe

Dry and season

Remove the half duck from the fridge. Pat dry thoroughly with paper towels, including the cavity and skin. Using your fingers, loosen the skin carefully around the breast and legs if possible (do not tear) to help render fat later. Rub the duck all over (skin and cavity) with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Rub the crushed garlic into the cavity and tuck the thyme sprigs and quartered orange into the cavity. Place the duck on a rack set over a tray, uncovered in the refrigerator for 2–6 hours (or up to overnight) to dry the skin — this improves crisping.

Preheat the oven to 220°C (425°F). While the oven heats, prepare a roasting pan by brushing 1 teaspoon olive oil over the pan and arranging the quartered onion, carrot chunks, celery, and bay leaf in a single layer. These vegetables will flavor pan juices and lift the duck from direct contact with the pan.

Scatter the softened duck fat or butter over the duck skin (or rub over skin) to encourage even browning. Place the half duck on the rack breast-side up, legs tucked under if possible, over the bed of vegetables. Pour 150 ml water or low-sodium chicken stock into the bottom of the pan — not touching the skin but providing steam and preventing drippings from burning.

Put the roasting pan on the middle rack and roast at 220°C (425°F) for 20 minutes to start crisping the skin. Keep an eye on the pan; if fat is spitting, position a rimmed sheet on a lower rack to catch splatter. After 20 minutes, reduce oven temperature to 180°C (350°F).

Continue roasting at 180°C (350°F) for an additional 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reaches 62–65°C (145–150°F) for medium-rare to medium, or 70°C (158°F) if you prefer well done. Every 10–12 minutes, carefully tilt the pan and baste the skin with rendered fat using a spoon to keep it glossy and promote even browning. If the skin is browning too fast, tent loosely with foil.

If using the optional glaze: In the last 6–8 minutes of roasting, brush a thin layer of the glaze (mix honey/maple syrup, soy sauce, and orange juice) over the skin, then return to the oven until sticky and caramelized but not burnt.

Remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10–12 minutes to allow juices to redistribute. Meanwhile, pour pan juices through a fine sieve into a small saucepan and skim off excess fat. Use the strained juices as a warm sauce or reduce over medium heat for 3–5 minutes to concentrate flavor. Adjust seasoning with a pinch of salt if necessary.

Carve the half duck: separate the leg/thigh from the breast using a sharp knife, then slice the breast across the grain. Serve skin-side up with pan jus spooned over or on the side.