Here are several whole duck recipes and methods to prepare and roast a whole duck with delicious results:
Classic Roast Duck with Honey-Balsamic Glaze
- Defrost and clean a 6 lb whole Pekin duck.
- Score the skin on the breast in a diamond pattern without cutting into the meat.
- Season generously with salt inside and out.
- Stuff the cavity with chopped garlic and lemon slices.
- Tie the legs and place the duck breast side up on a roasting rack.
- Roast at 350°F for about 30 minutes per pound (around 3 hours).
- After about 1 hour, remove the duck and pour off the fat.
- Prepare a glaze of ½ cup balsamic vinegar, juice of 1 lemon, and ¼ cup honey.
- Brush the duck with the glaze and roast for an additional 20 minutes, brushing every 10 minutes.
- Rest before carving
Crispy Whole Roast Duck with Fruit Stuffing and Honey Glaze
- Defrost a 5-6 lb duck and dry overnight in the fridge for crispier skin.
- Score the breast skin and prick the fatty parts to release fat.
- Season with salt and stuff the cavity with garlic cloves, shallots, orange, apple, and prunes.
- Sew the cavity closed with toothpicks, tie legs, and tuck wings under.
- Roast at 350°F breast side up for 1 hour, then flip breast side down and roast for another hour.
- Prepare a glaze with honey, molasses, orange juice, hoisin sauce, and spices.
- Increase oven to 400°F, roast for 15 minutes, then brush with glaze and roast 5-7 minutes more.
- Let rest before carving
Other Popular Whole Duck Recipes
- Peking Duck served with pancakes, spring onions, and hoisin sauce.
- Honey-mustard glazed duck for a festive meal.
- Roast spiced duck with plums balancing savory and sweet flavors.
- Duck à l'orange, a classic French preparation pairing duck with orange sauce
Tips for Roasting Whole Duck
- Always remove giblets and rinse the duck inside and out.
- Scoring the skin helps fat render out and crisps the skin.
- Use a roasting rack to allow fat to drip away.
- Cook to an internal temperature safe for poultry (usually around 165°F).
- Let the duck rest after roasting for juicy meat.
These recipes provide a range of flavors from sweet and tangy glazes to aromatic fruit stuffings, suitable for holidays or special occasions
