Thanksgiving Feast: Roast Duck
Roast duck is an excellent choice for any special occasion and is perfect for a smaller crowd during the holidays. While roasting a duck takes a few hours, it's surprisingly easy to do!
Remember that certain ducks have different flavor profiles. If you try this, don’t stop there, try other types and see if you like those! I know duck isn’t “mainstream” but it’s seriously good!! I’m hoping to eventually do a food nutrition segment to educate those who may not know the healing powers of REAL food. This will likely happen when I finish my brain dump on other subjects😅
If you don’t have access to fresh farmer John ducks, the last photo includes one you can pick up at Walmart to try.
How to Make Duck Skin Crispy
First, if you're using a frozen duck, make sure to defrost it completely in the refrigerator for 1-2 days. Then, leave the duck uncovered in the refrigerator overnight to ensure the skin dries out, which helps achieve crispiness.
Next, score the skin on the breast in a diamond pattern using a sharp knife, being careful not to cut into the meat. This will allow the fat to render out during cooking. Poke the skin all over with a knife, again avoiding the meat.
Start by roasting the duck slowly for a few hours, then finish at a higher temperature to get that beautiful, crispy, golden skin. Follow the step-by-step instructions in the recipe for a delicious result!
Crispy Whole Roast Duck
Make your holidays extra special with Crispy Whole Roast Duck! This method guarantees crispy skin with a finger-licking glaze and super moist meat inside.
Crispy Whole Roast Duck
Prep Time
10 minutes mins
Cook Time
2 hours hrs 15 minutes mins
Ingredients
5-6 lb duck
2 tbsp salt
Cavity Stuffing:
4 garlic cloves halved
2 shallots halved
1 orange quartered
1 apple quartered
1/4 cup prunes
Glaze:
1 cup honey
1 tbsp molasses
3 tbsp orange juice
1 tbsp hoisin sause
1 tsp black pepper
1 tbsp garlic powder
1 tsp salt
Presentation:
fresh herbs (sage, rosemary, tarragon), pomegranate, figs, grapes
Instructions
Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.
Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don't hit the meat.
Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, orange, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.
Place the bird on the rack inside the roasting pan and cook at 350 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour.
Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.
After 2 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.
Rest. Carve. Enjoy!
Notes
Save the duck fat (just before blasting) from roasting as it has a lot of flavor and it's great for roasting potatoes.
Be sure to remove the neck, giblets and such from inside the duck, if necessary, and reserve them for another use.
Okay, so we all know a delicious crispy roast duck is a showstopper, especially for holidays! But let me tell you, my journey with duck didn't stop there. After mastering the perfect roast, I started wondering what else this amazing poultry could do. And trust me, there's a whole world of duck beyond the oven! One thing I kept hearing about was 'grilled duck.' Initially, I pictured a whole duck on the grill, which felt a bit daunting. But I learned that grilling duck can be incredibly flavorful and offer a different texture profile. For me, grilling duck breasts or legs works wonderfully. My secret to juicy grilled duck? I still score the skin, just like for roasting, to help render that beautiful fat. Then, I start skin-side down on medium heat to get it crispy, before flipping and finishing it on indirect heat. This prevents charring while ensuring it cooks through. I’ve found that a good marinade with herbs and a touch of citrus really elevates the flavor when grilling. It’s a fantastic alternative when you want that smoky char that roasting just can’t provide, and it really frees up oven space during big family gatherings! Beyond grilling, I've also experimented with pan-searing duck breasts – another quick way to get that coveted crispy skin if you're short on time or only cooking for one or two. The key, again, is rendering that fat slowly. I often use a cast-iron skillet, starting cold and letting the fat melt out gradually. The patience here really pays off with that golden, crunchy skin. Speaking of fat, a huge game-changer for me was realizing the gold mine that is duck fat. Seriously, don't throw it away! I always save mine after roasting or rendering. It's liquid gold for roasting potatoes—they come out incredibly crispy and flavorful. I've even used it to sauté root vegetables like carrots and parsnips, or to make amazing confit. It adds such a rich, savory depth to anything you cook with it. It’s one of those things that once you start, you can’t go back to regular cooking oils for certain dishes! When I first started cooking duck, I was a bit intimidated by selecting the right one. My local market sometimes has fresh options, but honestly, I've had great success with commercially available ducks too. I remember picking up a Maple Leaf Farms Duck once, and it came out fantastic, even with its solution of water and sea salt. The important thing is just to get your hands on a good quality duck, whether it's fresh or frozen. Just make sure to defrost it completely and give the skin plenty of time to dry out in the fridge—that's a non-negotiable step for crispy skin, no matter how you cook it! This initial preparation is crucial, whether you're planning to roast it on a rack or prepare it for a different method. And for those who might be curious about different preparations, I've even tried a simple slow-cooker duck leg confit, which yields incredibly tender meat perfect for shredding into tacos or salads. Another simple trick for maximizing flavor is to use the giblets (if you get them) to make a rich stock or gravy. The beauty of duck is its versatility. Don't be afraid to experiment beyond the traditional roast. Each method brings out different characteristics, and exploring them has made me a much more confident and adventurous cook. So, whether you're roasting, grilling, or pan-searing, embrace the duck adventure!
