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.
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.
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!
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:
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:
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:
The duck breast should be scored 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):
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).
Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over.
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 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):
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).
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:
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:
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 40 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) Take the duck out of 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.
In the end, the duck should be nicely browned with crispy skin like this:
Untie the legs:
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:
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.
Roast Duck Recipe
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
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 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.
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
Drew
If I were to stuff the duck with cubed B.Nut squash that is tossed in maple, how would that work with the time/temp of the duck and also what else would you pair with the squash? Thanks!
Julia
I think that would work great! You can also stuff the duck with apples and prunes. Stuff the duck right before placing it in the oven.
Lois
Is there any reason to unwrap the duck, season and keep it in the fridge for a day or so before roasting? This is recommended for chicken to help produce crisp skin, but I'm guessing the duck doesn't need the same treatment because of the higher fat content.
Julia
I wouldn't do any advance prep work with this duck. Just prepare everything right before you are ready to place the duck in the oven. Enjoy the recipe and Happy Thanksgiving!
Stephanie L Janecek
Do you cover the duck for any part of the roasting? OR is it uncovered the whole time?
Julia
Hi Stephanie! The duck is roasted UNCOVERED the whole time.
Patricia Ann Farra
If my duck is only 4 1/4 pounds, do I still cook it that long?
Julia
Hi Patricia! I would adjust the cooking times if the duck is 4 1/4 pounds. Here is what I suggest:
In the recipe card where it says: Roast the duck for 3 hours in 4 distinctive steps: I would follow step 1 through Step 3 (cooking the duck for 1 hour and 40 minutes total). Then skip step 4 and move to step 5 where you cook the duck while brushing it with the balsamic vinegar + lemon + honey mixture for 40 minutes. After that time, check your duck for doneness. If the duck is not cooked to your preference, continue cooking the duck and brushing it with the honey-balsamic mixture, checking it for doneness every 10 minutes.
How to know when the duck is done? The duck is done to medium rare if the juices are pinkish when you carefully cut the duck in the fattest part. The duck is well done when juices run yellow-ish color.
You can also use a food thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer.
George
Can you do this recipe in a dutch oven?
Julia
I wouldn't recommend it. To roast the duck you need a large roasting pan with a rack. And, 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.
Ann
This sounds great, but I need advice for how to cook a smaller duck. Mine is only 4.5 pounds -- how do I figure out how long to cook it? Thanks.
Julia
Hi Ann! In the recipe card where it says: Roast the duck for 3 hours in 4 distinctive steps: I would follow step 1 through Step 3 (cooking the duck for 1 hour and 40 minutes total). Then skip step 4 and move to step 5 where you cook the duck while brushing it with the balsamic vinegar + lemon + honey mixture for 40 minutes. After that time, check your duck for doneness. If the duck is not cooked to your preference, continue cooking the duck and brushing it with the honey-balsamic mixture, checking it for doneness every 10 minutes.
The duck is done to medium rare if the juices are pinkish when you carefully cut the duck in the fattest part. The duck is well done when juices run yellow-ish color.
You can also use a food thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer.
Monica
Any tips for cooking the duck at home and then transporting it to another household? How to reheat it?
Julia
Hi Monica. I would cook the duck at home and use the appropriate container to transport it, such as a slow cooker. The duck is small enough that it should fit in a slow cooker. Take a large roasting pan with a rack with you to the other household (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). Basically, take the same pan in which you cooked your duck (without all the fat rendered from the duck - remove that).
Then, I would move the duck from the slow cooker to the roasting pan and reheat for about 30 minutes in the oven preheated to 350 F.
Daria
We always stuff the duck with apples and prunes, do you think I can still do it or will it alter the recipe, besides the cooking time. Thank you.
Julia
Daria, that sounds amazing - stuffing the duck with apples and prunes. It will not alter the recipe. Go ahead and stuff the duck with that yummy stuff.
Sally
Hi,
This looks great! Can’t wait to try instead of turkey this thanksgiving. I actually have a 7lb duck and am wondering how I should adjust the cooking time based off the extra lb.
Thanks!
Julia
Hello Sally, just follow the recipe as is. In the end, check the duck for doneness and cook it a bit longer, checking it for doneness every 10 minutes. You just might have to roast the duck for a short bit longer, that's it.
The duck is done to medium rare if the juices are pinkish when you carefully cut the duck in the fattest part. The duck is well done when juices run yellow-ish color.
You can also use a food thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer.
lowell barkan
What about an orange sauce recipe?
Julia
Someday I hope to post the recipe for it because the orange sauce will be amazing with this duck! Just added this to my TO-DO list.
cana
1/2 C Red Wine Vinegar and 2 oz Sugar in saucepan: boil to dissolve sugar and turns light tan. Remove from heat, add 2 C Chicken Stock (homemade is best). Simmer 45 mins (or whatever) on low. Deglaze duck roasting pan and get some brown bits (optional) and add to simmering sauce. Simmer until reduced by half (or whatever). Season with S&P. Bring back to a boil while adding 2 T Butter, zest of 2 Oranges, juice of 1/2 orange, and a splash of lemon juice. It's my MUCH easier version of Anthony Bourdain's Duck L'orange but I have made it both ways and prefer the one that is easier both for time and taste. Even if I make turkey, I still make this EVERY year. Quick tip: if you aren't making your own chicken stock, get the gelatinous liquid from the store-bought whole roasted chicken and strain that out. The thickening helps, and the dogs like the "free" roast chicken.
Julia
Thank you so much for sharing how you make the orange sauce. It sounds so good!
Tom
As a follow up to my question. The label on the duck package says to cook a duck of this size for 2 1/4 hours.
Tom
I just bought a frozen duck at grocers that weighs 6 1/4 pounds. Your recipe recommends cooking the duck for three hours but you don’t mention the weight of duck. How long should I cook my duck using your recipe?
Julia
Hi Tom, the duck I cooked in this recipe was a 6 lb duck (the weight is mentioned under the ingredients list). So it's very similar to your duck. I would say follow the recipe as is and check the duck for the desired doneness every 10 minutes in the last 30 minutes of roasting.
Mercury
Hi Julia. Thank you for posting this. Im going tobtry it tonight. We just harvested a small handful of our own ducks, fornthebforst time, and I was looking for an easy yet delicious recipe. My wife isn't excited about it, haha so hopefully this will be just what she needs to change her mind.
Julia
Enjoy the recipe! Hope you like it! Depending on how big or small your ducks are, watch the cooking times carefully, especially in the end, checking for doneness every 10 minutes in the last 40 minutes of roasting.
Michael
How much fat renders out? How salty are the juices? Have you used the pan drippings for gravy or saved the fat for confit? Cheers. Looks great!
Julia
Thank you, Michael. I haven't measured the fat in cups, but it's quite a lot. Several cups. I have used the drippings for gravy. Actually, when the fat drips down it sort of separates into fat and yummy more textured and more colorful drippings - you'll see. I use the yummy textured drippings for the gravy or for smothering the leftover duck meat with it. Or even for cooking potatoes. I've saved the fat and just used it as cooking oil. They actually sell duck fat in some stores to use instead of vegetable oils or butter in cooking, frying, sauteeing, etc.
Larry C Hess
I'm going to try your recipe this year except. I will be using two wild Mallards I begged during last hunting season. I plucked the ducks. Is the recipe still the same? Thank you in advance.
Larry C. HESS
PS: the C. Stsnfs for coon ass, you can take the man out of Louisiana, but you can't take Louisiana out of the man
Julia
Hi, Larry! Just looked up Mallard ducks briefly - and those are considered wild ducks and it seems like they are much less fatty than the duck in this recipe. That will definitely call for a few adjustments not to overcook the duck.
Quick research also showed that mallard ducks burn about 12 times more energy (read: fat) in flight vs rest, so it really depends on what kind of activity your mallards were engaged in before you got them. If the mallard has just been resting for a while before you got it, it would be more fat. 🙂 If it's been flying around too much - it would be way leaner. 🙂
Also, it's recommended to brine wild duck and geese before cooking. Here is a nice article: https://www.ducks.org/hunting/waterfowl-recipes-wild-game-cooking/waterfowl-cooking-basics