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    Roast Duck Recipe

    By Julia | Updated: Dec 13, 2024 | Published: Oct 24, 2015 | 1,433 Comments

    133.1K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    Ever wondered how to cook duck? It's much simpler than most people think. This Roast Duck has tender and juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look.  Perfect holiday main dish recipe or something you can make any time for a special occasion.

    whole roasted duck with honey-balsamic glaze

     

    It's a great-looking dish - perfect for any special occasion, and with the holidays coming up, this roast duck will look great on any Thanksgiving menu (my 50 best Thanksgiving recipes), or as a Christmas and New Year's Eve dinner idea.  By the way, the honey-balsamic glaze in this recipe DOES NOT MAKE THE DUCK SWEET - I did not want a sweet duck.  It only gives a nice crispiness and beautiful look to the duck skin.  Your duck will have a very savory and juicy flavor from the garlic and lemon that you'll stuff inside the duck cavity. SO GOOD!   Cooking this duck does take some time and effort, which makes it a perfect holiday main dish or a special occasion dinner. 

    close-up of whole roast duck with honey-balsamic glaze

    This recipe has very detailed instructions (with step-by-step photos) on how to prepare and cook the duck - which could be very helpful if you've never cooked the duck before.  The duck will be roasted in the oven at 350 F for about 3 hours, and in addition to the beautiful duck, you'll end up with a lot of duck fat which I highly recommend you save and use for roasting vegetables, potatoes, and even cooking your breakfast eggs with it!

    whole roast duck with honey-balsamic glaze

    If you want a really beautiful and festive presentation for your holiday duck, use my recipe for Roasted Brussels Sprouts, Butternut Squash glazed with Cinnamon & Maple Syrup, with Pecans & Cranberries as garnish for the duck (this is what you see on the photo below).  You can garnish the duck and decorate the serving platter with these colorful veggies - they will have all the holiday colors and flavors and will look very pretty with duck:

    whole roast duck with honey-balsamic glaze

    How to prepare a whole duck for roasting

    Step-by-step photos and instructions start here (the complete recipe without photos is at the bottom of this post).  I recommend that you read and look through these photos and then scroll down to the recipe box itself for more condensed version of the recipe (without photos).

    If using frozen duck, make sure it's completely defrosted (defrosted in the refrigerator for a couple of days).   Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water.  Pat dry with paper towels:

    raw whole duck

    Set the duck on the working surface.  Score the duck's skin on the breast side in a diamond pattern, making sure you only cut the skin, without reaching the meat.  The 2 deep cuts to the right of the photos is the example of how NOT TO SCORE, but it's still OK, as I did not cut through the meat but did reach the meat in those 2 cuts on the right:

    scoring the duck's skin

    The duck breast should be scored in a diamond pattern:

    score the duck breast in a diamond pattern

    This is what the duck should look like, breast side up, scored (see 2 deep scores on the right - try not to do that but it's OK as long as you don't cut into the meat itself):

    score the duck skin in a diamond pattern

    Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts.  You don’t need to poke the duck legs as the skin is pretty thin there (except for where the duck legs connect to the duck body).

    poking the duck's skin with a knife

    Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over.

    generously salt the duck

    Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking).

    adding lemon slices and minced garlic into the duck cavity

    The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside.

    folding the duck's flapping skin on both ends inwards, to hold the minced garlic and lemon slices inside the duck's cavity

    Tie the duck legs with butcher’s twine or butcher's string (or, in my case, I just used folded aluminum foil to tie up the duck legs, because I forgot to get butcher's twine):

    Tie the duck legs with aluminum foil

    Place the bird breast side up on a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck).

    duck placed on a large roasting pan

    How to roast a duck in the oven

    THIS IS A RECIPE OVERVIEW WITH STEP-BY-STEP PHOTOS. SCROLL DOWN TO THE RECIPE CARD TO SEE THE COMPLETE RECIPE.

    Here is the recipe for a duck cooked to the final internal temperature of 165 F (well-done, not dry, not overcooked, just juicy and well-done). Use an internal meat thermometer at all times to guide you through the process. Adjust the cooking times proportionally if you prefer to cook your duck medium (140 F internal temperature) or medium-rare (130 F internal temperature).

    1) Roast the duck for about 40 minutes at 350 F, breast side up, then remove the duck from the oven, it should look like this after the first 40 minutes of roasting:

    roasted duck scored breast side up in a roasting pan

    close-up of roasted duck scored breast side up in a roasting pan

    2) Then, flip the duck breast side down, and roast for 20 or 40 minutes at 350 F breast side down. After 20 minutes of roasting, check the duck's internal temperature with an instant meat thermometer. If the temperature reaches 140 F, proceed to the next step. If the meat temperature is below 140 F, roast the duck for 10 or 20 more minutes or until the temperature reaches 140 F. The duck should look like this - it's breast side down on this picture:

    roasted duck with the breast side down in a large roasting pan

    3) Remove the roasting pan with the duck from the oven, careful not to spill the juices (fat) in the roasting pan. Carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.

    4) In a small bowl, combine ½ cup of balsamic vinegar with the freshly squeezed juice of 1 lemon and ¼ cup of honey.  Set the duck breast side up again on the roasting rack in the roasting pan.  Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 20 minutes at 350 F, brushing every 10 minutes with the mixture. Continue to measure the duck's internal temperature with the meat thermometer.

    5) Add more honey to the mixture if it's too thin; it should be relatively thick. Roast the duck for another 20 minutes, brushing the duck breast side every 5 minutes with honey balsamic mixture.

    6) Remove the duck from the oven once its internal temperature reaches 155 F (and after you've briefly broiled it if needed). Let it rest, uncovered, on the kitchen counter for about 15 minutes. During this time, the duck will continue cooking in residual heat until it reaches 165 F.

    In the end, the duck should be nicely browned with crispy skin like this:

    close-up of roasted duck

    Untie the legs:

    Whole roasted duck with honey-balsamic glaze

    If you want a really beautiful and festive presentation for your holiday duck, use my recipe for Roasted Brussels Sprouts, Butternut Squash glazed with Cinnamon & Maple Syrup, with Pecans & Cranberries.

    You can garnish the duck and decorate the serving platter with these colorful veggies - they will have all the holiday colors and flavors and will look very pretty with duck:

    Roast duck with honey-balsamic glaze

    Roast duck with honey-balsamic glaze

    Thanksgiving side dishes

    • Garlic and Bacon Green Beans - crispy and crunchy green beans sautéed with garlic and bacon in olive oil and butter on stove top.
    • Creamy and Crunchy Salad with Peas, Bacon, and Pecans - easy and beautiful side dish for Thanksgiving!
    • Dijon Mustard Brussels Sprouts with Bacon, Apples, and Gorgonzola cheese - Brussels sprouts smothered in heavy cream and mustard with bacon, apples, Gorgonzola cheese and nutmeg.  Cooked on stove top.
    4.75 from 592 votes

    Roast Duck Recipe

    Detailed recipe with step-by-step photos on how to roast a whole duck in the oven.  This Roast Duck has juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look.  Perfect main dish for any special occasion, especially holidays, such as Thanksgiving, Christmas, and New Year's Eve! 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 3 hours hrs
    Total Time 3 hours hrs 20 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 people
    Calories per serving 2862 kcal
    Author: Julia

    Ingredients

    Roast Duck

    • 6 lb whole Pekin duck
    • salt
    • 5 garlic cloves chopped
    • 1 lemon small or medium, chopped

    Glaze

    • ½ cup balsamic vinegar
    • 1 lemon , freshly squeezed juice
    • ¼ cup honey
    Prevent your screen from going dark

    Instructions 

    HOW TO THAW FROZEN DUCK

    • If you purchased frozen duck, make sure to defrost the frozen duck in the refrigerator for a couple of days. Once the duck is completely thawed (in the refrigerator), take the duck out of the refrigerator 30 minutes before cooking to bring it more or less to room temperature.

    PREHEAT THE OVEN TO 350 Fahrenheit

    • Preheat oven to 350 degrees Fahrenheit. Prepare a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck).

    PREPARE THE DUCK

    • Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.
    • Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, ensuring you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don’t need to poke the duck legs as the skin is pretty thin there (except where the duck legs connect to the duck body). Season the duck generously with salt both inside the duck's cavity and outside on the skin, legs, and all over. Place the duck breast side up.
      (refer to step-by-step photos on scoring duck's skin above this recipe card - please scroll up).
    • Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine.
      (again, refer to the step-by-step photos above).

    GENERAL GUIDELINES on roasting the whole duck safely in the oven

    • Before you go ahead with the recipe, please review these general guidelines.
    • According to USDA, to safely cook the duck in the oven at 350 Fahrenheit you have to cook it for 30 minutes per pound, which equals 3 hours for a 6-pound duck. Of course, one should use a meat thermometer and cook the duck to one's preference (medium-rear, for example), but at your own risk. 🙂 Here is the link for the USDA's safe cooking guidelines for whole ducks.
    • The duck is considered safe to eat (according to USDA) when an internal temperature reaches 165 °F using a meat thermometer. That's when it's well done. If you take the duck out of the oven once the internal temperature is 155 F and let it sit for 10-15 minutes on the counter until it reaches 165 F - the duck will be well-done, delicious, and safe to eat. Check the internal temperature in the thigh's and wing's innermost part and the breast's thickest part. 
    • If you prefer to cook your duck rare or medium-rare, the internal temperature (as measured by a meat thermometer) at which you take it out of the oven is 130 Fahrenheit. For medium, take it out at 140 Fahrenheit.  But it could be not safe to eat (according to USDA). Do so at your own risk. 🙂 The USDA recommends roasting the duck for 30 minutes per pound at 350 F to be safe.

    RECIPE OVERVIEW

    • With these considerations in mind, here is the recipe for a duck cooked to the final internal tempearture of 165 F (well-done, not dry, not overcooked, just juicy and well-done). Use an internal meat thermometer at all times to guide you through the process. Adjust the cooking times proportionally if you prefer to cook your duck medium (140 F internal temperature) or medium-rare (130 F internat temperature).

    HOW TO ROAST THE DUCK IN THE OVEN

    • Step 1. Roast for 40 minutes. Place the bird breast side up on a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, uncovered, breast side up, for 40 minutes at 350 F.
    • Step 2. Roast for 20 minutes (or up to 40 minutes). Flip the duck on its breast and roast it breast side down (roast the other side) for 20 more minutes, uncovered, at 350 F. After 20 minutes of roasting, check the duck's internal temperature with an instant meat thermometer. If the temperature reaches 140 F, proceed to the next step. If the meat temperature is below 140 F, roast the duck for 10 or 20 more minutes or until the temperature reaches 140 F.
      Keep in mind this recipe is for a well-done roasted duck. Please take a look at the 2 sections above GENERAL GUIDELINES and RECIPE OVERVIEW if you want your duck roasted medium or medium-rare. And always use a MEAT THERMOMETER.
    • Step 3. Remove duck fat. You now have roasted the duck for 1 hour (or 1 hour 20 minutes total).  Remove the roasting pan with the duck from the oven, careful not to spill the juices (fat) in the roasting pan. Carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.
    • Step 4. Make a honey-balsamic glaze and roast for 20 minutes, brushing the duck with the glaze. Flip the duck breast side up again on a rack in a roasting pan (the pan will have no fat juices now). In a small bowl, combine ½ cup of balsamic vinegar + the freshly squeezed juice of 1 lemon + ¼ cup honey. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 20 minutes at 350 F, brushing every 10 minutes with the mixture. Continue to measure the duck's internal temperature with the meat thermometer.
    • Step 5. Roast for 20 minutes and continue brushing the duck with the glaze. Add more honey to the mixture if it's too thin; it should be relatively thick. Roast the duck for another 20 minutes, brushing the duck breast side every 5 minutes with honey balsamic mixture.
    • Step 6. Broil the duck (optional and if needed). You can carefully broil the duck for about 5 or 10 minutes (check it regularly to ensure it doesn't char too much). Broiling the duck is a great option if the skin is not crispy enough. It will speed up the caramelization of the skin if your duck is already cooked to a desired internal temperature (as measured by a meat thermometer).
    • Step 7. Remove the duck from the oven. Remove the duck from the oven once the internal temperature reaches 155 F (and after you've briefly broiled it if needed). Let it rest, uncovered, on the kitchen counter for about 15 minutes. During this time the duck will continue cooking in residual heat until it reaches 165 F.
    • Step 8. Discard the lemon. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve!

    Notes

    Updated recipe

    I updated this recipe on October 28, 2023, to make it comprehensive. Let me know in the comments what you think (if the updates are helpful) or if you "miss" the old recipe (which I can repost).

    Why is the calorie amount in the Nutrition Section so huge?

    The huge calories (about 3,000 calories per serving) you see on the nutrition label (the nutrition info on my site is approximate anyway!) include a large amount of duck fat rendered when you roast the duck. You will not eat this fat with the duck (it's rendered and then removed from the roasting pan). But you can save it and use some of it to roast the potatoes or eggs for the next several days.

    Duck's weight matters!

    Ducks come in different sizes. The recipe, as written, is for a 6-pound duck. If your duck is half that size (3 pounds), adjust cooking times accordingly (in half). Use a meat thermometer as your guidance.

    Looking for Thanksgiving side dishes to serve with duck?

    I have created a comprehensive recipe collection of 60 Thanksgiving side dishes conveniently categorized by ingredient: Green Beans, Butternut Squash, Sweet Potatoes, Brussels Sprouts, Potatoes, Acorn Squash, Spaghetti Squash, Asparagus, Broccoli, etc. It's a great resource to browse through for a last moment holiday inspiration! This side dishes will also work great for Christmas and New Year's Eve.

    Looking for a complete Thanksgiving menu?

    Be sure to check out my 50 Best Thanksgiving Recipes (The Complete Holiday Menu) - it includes everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast. This holiday menu features proven, tried, and true Thanksgiving dishes that have been reader favorites for years (I've been publishing recipes since 2012).

    ⬇️⬇️ My most popular Thanksgiving side dishes, salads, and desserts are below. They will pair beautifully with the roast duck. I highly recommend you check them out. ⬇️⬇️

    Nutrition

    Nutrition Information
    Roast Duck Recipe
    Amount per Serving
    Calories
    2862
    % Daily Value*
    Fat
     
    267
    g
    411
    %
    Saturated Fat
     
    89
    g
    556
    %
    Cholesterol
     
    517
    mg
    172
    %
    Sodium
     
    438
    mg
    19
    %
    Potassium
     
    1558
    mg
    45
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    23
    g
    26
    %
    Protein
     
    79
    g
    158
    %
    Vitamin A
     
    1145
    IU
    23
    %
    Vitamin C
     
    48.8
    mg
    59
    %
    Calcium
     
    104
    mg
    10
    %
    Iron
     
    17
    mg
    94
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    My most popular Thanksgiving Side Dishes

    • Thanksgiving Side Dish with Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
    • Roasted Acorn Squash Stuffed with Apples (cooked with brown sugar, cinnamon, and lemon juice)
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
    • Roasted Brussels Sprouts with Bacon,  Pecans, Dried Cranberries, and Balsamic Glaze

    My most popular Thanksgiving Salads

    • Fall Pasta Salad with Spinach, Roasted Butternut Squash, Pumpkin Seeds, Cranberries, and Goat Cheese
    • Apple Spinach Salad with Pecans, Cranberries, Goat Cheese, and Maple-Lime Mustard Dressing
    • Christmas Salad with Baby Spinach, Mandarin Oranges, Pomegranate Seeds, Cranberries, Pecans, and Honey-Mustard Lime Vinaigrette

    My most popular Thanksgiving Desserts

    • Apple Pumpkin Cinnamon Vanilla Bundt Cake
    • Buttermilk Bundt Cake with Cranberries, Apples, and Pecans
    « Trout with Garlic Lemon Butter Herb Sauce
    Best Baked Chicken Thighs with Maple Dijon Sauce »
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      Recipe Rating




    1. Rob

      May 11, 2025 at 3:10 pm

      Given the ingredients for the glaze, I don't see how it can be "thick" as suggested by the recipe -- with that much balsamic and that much lemon juice, a 1/4 cup of honey is not going to make a thick glaze. I just made the glaze and it's quite watery.

      Reply
      • Julia

        May 12, 2025 at 9:58 am

        Hi Rob! The glaze is not supposed to be thick during the first 20 minutes of brushing the duck — it should be light. After 20 minutes, as the instructions mention, you’ll add more honey to thicken the glaze and continue brushing for another 20 minutes. That’s when the glaze will become thicker.

        Reply
    2. Rob

      May 11, 2025 at 3:10 pm

      Given the ingredients for the glaze, I don't see how it can be "thick" as suggested by the recipe -- with that much balsamic and that much lemon juice, a 1/4 cup of honey is not going to make a thick glaze. I just made the glaze and it's quite watery.

      Reply
    3. Sofya

      April 29, 2025 at 3:58 pm

      I have made this recipe multiple times as well as many other recipes and this recipe is our favorite by far. To constantly flip and glaze is not fun but totally worth the results.

      Reply
      • Julia

        May 08, 2025 at 4:50 pm

        Thank you, Sofya, for your 5-star review - I really appreciate it! 🙂 I totally agree, the flipping and glazing can be a bit of work, but it's worth it for that amazing flavor and crispy skin. 🙂

        Reply
    4. kayla

      April 17, 2025 at 10:16 pm

      this was the most disgusting thing ive ever eaten the duck was rubbery and bland, DO NOT TRY THIS RECIPE

      Reply
    5. Chris

      January 26, 2025 at 2:44 pm

      So many ads on this page that the site reloads continuously .

      Reply
    6. Alexander

      December 27, 2024 at 10:07 pm

      Every oven, every bird is different. I had a 5.5lbs duck that reached 174 after 90 min. Julia says o stall cooking time is 3 hours which idle definitely too long for most. Just keep an eye on the thermometer. Recipe is awesome otherwise, basting concoction real good, makes for excellent taste and color. Again… careful with the cooking times which definitely didn’t work for me.

      Reply
    7. Aaron Krahn

      December 26, 2024 at 1:46 pm

      followed this to the letter. even prolonged the 140-145 stage with all the basting. long rest after 158.

      It was still underdone. meat was cooked and very tasty, but one could NOT pull it apart and while the breast was tender and tasty, it waa holding fast. Next time im going to do what i do with Turkey. its gotta be 180 for an hour to disjoint a tougher bird. just gotta somehow keep the breast moist with that kind of heat.

      Reply
    8. Cheri

      December 25, 2024 at 11:12 pm

      I miss the old recipe. I found the other one easier to follow. Wish I would have saved it.

      Reply
    9. Pootie

      December 25, 2024 at 12:54 pm

      The math isn’t mathing for this recipe. How are you getting 240 mins (3 hours) from your written steps?

      Reply
      • LP

        January 14, 2025 at 2:33 pm

        ^this... the time does not add up to 3 hours.. where is the additional time in the process please? 🙂

        Reply
    10. Alisa Watts

      December 20, 2024 at 1:26 pm

      Hi! Where can I find the ‘original’ recipe? I used it and loved it so don’t want to risk now
      Xxx

      Reply
    11. Vanessa from Texas :)

      December 01, 2024 at 12:38 pm

      Julia, thank you for this recipe! very simple and easy to follow for a great result. I made 3 ducks for Thanksgiving following your steps and everyone enjoyed it! I did crank the oven up towards the end to give it a bit more color, but your recipe encouraged me to dare with the ducks! thanks again!

      Reply
      • Julia

        December 02, 2024 at 8:25 pm

        Thank you, Vanessa, you are so sweet! ❤️❤️❤️

        Reply
        • Joanne

          December 07, 2024 at 4:05 pm

          Hi
          Sorry for the stupid question but when you say to check the internal temperature do you put the thermometer in the cavity or do you pinch the meat in the tights for instance..?
          Thanks

          Reply
    12. Chris

      November 29, 2024 at 4:35 pm

      Cooking time or oven temp was was off. After following these directions my duck wasn't cooking. Definitely ruined it by these directions.

      Reply
      • Julia

        December 02, 2024 at 8:31 pm

        Chris, did you miss the instructions about using the meat thermometer to adjust cooking times? Also, my duck weighed 6 pounds. If your duck was a different weight, that would impact the results, and you would need to make adjustments accordingly.

        Reply
      • don’teatducks

        April 26, 2025 at 6:47 pm

        What a waste of a perfectly good duck life. Ducks do not deserve to be like this

        Reply
    « Older Comments

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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