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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.
Why This Roast Duck Is Perfect for the Holidays
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. If you love duck, you've got to try these recipes next: Thai duck curry and festive duck breast with cranberry sauce. My other popular "big" holiday main courses are braised short ribs with polenta, rich Beef Bourguignon (French Red-Wine Beef Stew), and apple cider braised pork shoulder.
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!
The Best Festive Sides to Dress Up Your Roast Duck
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. You can also make these side dishes:
- Roasted Garlic Mashed Potatoes
- Green Beans with Pine Nuts
- Roasted Brussels Sprouts with Bacon
- Sausage Stuffed Butternut Squash
- Butternut Squash Pasta Salad with Pecans and Cranberries
- Roasted Asparagus with Bacon, Garlic, and Cheese
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.
- Add 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 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.
Note: this 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 make balsamic glaze: 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.
7) In the end, the duck should be nicely browned with crispy skin like this:
8) Untie the legs:
9) Serve: 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. or Hasselback Butternut Squash with Candied Pecans.
Serving Suggestions
You can garnish the duck and decorate the serving platter with colorful veggies - they will have all the holiday colors and flavors and will look very pretty with duck:
- Roasted Garlic Mashed Potatoes
- Green Beans with Pine Nuts
- Hasselback Squash with Candied Pecans
- Holiday Cheese Ball (with fresh herbs, pecans, pumpkin seeds, and cranberries)
- Apple Spinach Salad with Honey-Mustard Lemon Dressing
- Brussels Sprouts with Balsamic Glaze
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Apple Stuffed Acorn Squash
- Roasted Brussels Sprouts with Bacon
- Green Beans with Garlic, Lemon, and Parmesan
- Sausage Stuffed Butternut Squash
- Butternut Squash Pasta Salad with Pecans and Cranberries
- Roasted Asparagus with Bacon, Garlic, and Cheese
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 a frozen duck, make sure it's completely defrosted in the refrigerator for a couple of days. Then remove it from the refrigerator about 30 minutes before cooking to bring it closer to room temperature.
PREHEAT THE OVEN TO 350 °F (175 °C)
- Pre-heat the oven to 350 °F (175 °C). Prepare a large roasting pan with a rack so the duck is elevated and fat can drip beneath.
PREPARE THE DUCK
- Remove the giblets from the duck cavity (if present). Rinse the duck inside and out with cold water; pat thoroughly 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 generously with salt inside the cavity and all over the skin, legs and exterior. Place the duck breast side up. (refer to step-by-step photos on scoring duck's skin above this recipe card - please scroll up).
- Place the 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 (or aluminum foil if twine is unavailable).(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 a final internal temperature of 165°F (well-done, juicy, and not overcooked). Always use an internal thermometer to guide the process. As a general rule, whole ducks roast at about 30 minutes per pound at 350°F (175°C), and you can adjust all cooking times proportionally if you prefer your duck medium (140°F) or medium-rare (130°F).
HOW TO ROAST THE DUCK IN THE OVEN
- Step 1. Roast for 40 minutes. Place the duck breast-side up on the prepared rack in the roasting pan. Roast uncovered at 350 °F (175 °C) for 40 minutes.
- Step 2. Roast for 20 minutes (or up to 40 minutes). Flip the duck so it's breast-side down, and continue roasting uncovered at 350 °F (175 °C) for 20 minutes. 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.
- 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. Transfer the duck to a platter, and carefully pour off the rendered duck fat from the roasting pan into a heat-proof container (you can save this fat for roasting vegetables later). Make sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded.
- Step 4. Make a honey-balsamic glaze and roast for 20 minutes, brushing the duck with the glaze. In a small bowl, combine ½ cup balsamic vinegar + the juice of 1 lemon + ¼ cup honey. Place the duck breast-side up again on the rack in the roasting pan. Brush all over the duck (especially the scored breast) with the balsamic mixture. Return it to the oven at 350 °F (175 °C) and roast for 20 minutes, brushing every 10 minutes with the glaze.
- Step 5. Roast for 20 minutes and continue brushing the duck with the glaze. If the glaze seems thin, add more honey (it should be relatively thick). Then roast the duck another 20 minutes at 350 °F (175 °C), brushing every 5 minutes with the honey-balsamic glaze.
- 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 (68 °C) (for well-done finished to 165 °F). Let it rest, uncovered, on the kitchen counter for ~15 minutes - during this time the internal temperature will carry over to the final target of 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
- This recipe is written for a 6-lb duck; if your duck is significantly smaller or larger, adjust the time proportionally. As a general rule, a whole duck needs about 30 minutes of roasting time per pound when cooked at 350°F (175°C).
- Using a meat thermometer is essential - times are estimates; internal temperature is your reliable guide.
- If you prefer medium rather than well-done, adjust the cooking times - but be aware the USDA considers 165 °F (74 °C) the safe minimum for poultry.
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. ⬇️⬇️
Updated recipe
I originally posted this recipe on October 24, 2015. I updated this recipe on October 28, 2023, and again on November 16, 2025, to make it more complete and helpful. Let me know in the comments what you think of the updates - or if you miss the old version (which I can repost).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
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
- Roasted Brussels Sprouts with Bacon and Balsamic Glaze
My Most Popular Thanksgiving Salads
- Fall Pasta Salad with Roasted Butternut Squash
- Apple Spinach Salad
- Winter Pear Salad
- Christmas Salad with Mandarin Oranges and Honey-Mustard Lime Dressing
That recipe came out spectacular. Great flavor throughout.
Cynthia, I am so happy to hear that! Thank you for your comment!
I made this tonight me and my husband. It was absolutely delicious! Thank you for this recipe.
Laura, I am so glad you tried this duck recipe and enjoyed it! Thank you for your comment! 🙂
Loved this simple recipe--and very low sugar, allowing the sweetness of the balsamic work it's magic on the duck (with the salt) with the delicious lemon juice before adding the honey later. But, I was worried about the total cook time. You suggest 1 hour 40 minutes for the initial roast (1:40) then 40 minutes with the balsamic/lemon juice baste (2:20) then another 40 minutes for the honey/vinegar/lemon baste (3 hrs), THEN another 15 minutes under the broiler--That's 3:15 total cooking. That may be why some are finding the meat dry, especially with smaller ducks. My bird was 6.40lbs, so I started with the honey baste at 2:20 under the broiler to get that beautiful roasted color--for about 10 minutes (it burns easily, but that's the part we like!) and then using the honey glaze, we turned it back down to 350 for another 30 minutes--finishing at 3 hours--and the duck was perfect and the glazes delicious. Love this recipe! Thank you!
Christ, thank you so much for such detailed and helpful feedback! Glad you enjoyed the recipe! Your analysis of roasting times is very helpful.
Hi! I really like the recipe. I will be trying it out for the first time next week. I was wondering if the instructions change for roasting 2 ducks simultaneously?
No, the instructions would be the same. I roasted 2 ducks at the same time using this recipe. Enjoy and hope you like it!
I'd like to do this for my family of 10. Can I roast 2 6lb ducks at once? Would this double the time? Do i need to make any other adjustments? This recipe sounds amazing!
Hi Rose! Yes, you can double the recipe and roast 2 6lb ducks at the same time. No need to double roasting time. Just roast them at the same time. I've done it before, as well. Enjoy and hope you like it! 🙂
I tried this recipe a few days ago with a six pound duck. I followed the directions exactly, as I always do the first time making a recipe, even though I was sure it would overcook and dry out. It was perfect, delicious and juicy. My husband and I enjoyed it immensely, even one of the cats thought it was great. Also, because the oven temp was only 350 degrees, cleanup was minimal!!
Susan, so glad you tried this recipe and liked it! Thank you for stopping by and taking the time to share such positive feedback - I really appreciate it.
LOL about your cat! 🙂
A fun challenging recipe! Beautifully detailed instructions. But like some of other commentators, mine didn't need so much cooking time. Even though it was 7 lbs, the internal temp was 175 after the 3rd step. So I just brushed on the final glaze, gave it 10 mins more, and then another glaze and a quick broil. It came out perfect. Juicy and tasty.
Thank you, Gordy, for such detailed and helpful feedback! Glad you liked the recipe!
Followed the recipe to the letter. Duck came out perfectly done. However, I did not find it to be particularly exciting, flavor-wise. The meat was good, but the constant basting did not seem to add much at all. This was the first duck that I have cooked, so....
I was curious to find that there was almost no fat that melted out of it, nor was there much fat left on the bird.
Hi Dan! I am glad you tried this recipe! The basting is supposed to caramelize the skin of the duck to a nice deep brown or golden color as well as make the skin crispy. I am surprised that your roast duck did not generate much fat. What kind of duck did you use?
I just made this yesterday! I adjusted time for my smaller duck, and used golden syrup instead of honey to accommodate an allergy. It turned out GREAT! Thank you so much. I have shared this on Facebook for my friends who commented on how tasty the duck looked. Can't wait to try more of your dishes!
Christal, thank you so much for stopping by and sharing your feedback! Glad you liked the recipe! And thank you for sharing this on Facebook!
This was my first time making duck. I was alone for Thanksgiving and wanted to try doing a small enough bird to feed myself, and to enjoy leftovers for a few days. (Due to the border being close because of the pandemic, my vegan Canadian wife was not here to complain about cooking "dead stuff.") I made the mistake of not having a brush, so I used my baster instead. It worked fine. I had a 4.5 pound duck, so I adjusted the cooking times for the last two 40 minute sections to 30 and 20. I wondered whether it would have made sense to reduce the initial one hour cooking time? When I removed the duck fat, I put it in my wild rice. Delicious! If the border remains closed, I am thinking of trying this again, for Christmas.
Stan, thank you so much for stopping by and sharing such an entertaining comment! 🙂 I am glad you enjoyed this recipe! Thanks for the feedback about adjusting the cooking times for 4.5 pounds bird.
Curious. This was my first attempt to cook duck and so used your recipe. The duck tasted great and the duck fat was nice with preparen fried eggs. I also used the innards to prepare duck gravy. However, the duck itself came out black as tar and though it did not interfere with the taste or juiciness of the duck, it did not have the golden brown look from your images.
What did I do wrong to create what essentially looked like blackened duck? I did have some issues with scoring the duck at the start cutting a bit to deep until I got the hang of it.
Hi Tom! I am glad the duck tasted great and that you used duck fat with fried eggs - it's a delicious way to use it! The duck should not be black if you roast it at 350 F. I do mention to use broiling (OPTIONAL) at the end only if the duck's skin did not caramelize enough. However, if you roasted the duck at 350 F all the way (not higher temperature) it should not have blackened. What oven temperature did you use? And, did you broil the duck at the end?
Delicious! I made duck for the first time yesterday and wanted to share how great it was. Everyone kept wanting more! I will recommend it to others and would easily try it again. Thank you for your recipe, Julia.
Marilin, I am so happy you tried this recipe and enjoyed it! Thank you so much for stopping by and sharing such wonderful feedback!
The taste was very good. It was a little on the dry side. I will definitely make it again and adjust my oven temperature and time.
So glad you liked it! Depending on the size of the duck, the cooking times should be adjusted and/or a meat thermometer can be used as well.
I tried following this recipe for a 5.2 lb duck. I omitted the 4th step as you suggested for smaller ducks (I actually just did it for 10 mins) and then 20 mins later used a thermometer and the duck was overcooked. Bummer. Just an FYI, I'd encourage folks to take the temperature MUCH earlier just in case.
Lindsay, thank you so much for stopping by and sharing your feedback! So sorry your duck was overcooked. Yes, the meat thermometer should be used probably after the first 1 hour and 40 minutes of roasting for smaller ducks.
What can I use for a gravy?
Thanks
My wife is from a very large family and we frequently have 30+ people here for Thanksgiving (2 turkeys!). But with the Covid concerns it was just my wife and I for Thanksgiving this year, so I decided to try a duck.
This recipe is PERFECT and the duck was GREAT. I was a little surprised as I'd tried a goose once and it didn't go to well.
I added a generous amount of coarsely ground black pepper to the "stuffing" but otherwise followed directions exactly.
Next time I may flip the bird breast side down at the very end and use the broiler to give the underside a quick crisping.
John, thank you so much for sharing your feedback! Yes, this duck is a perfect recipe for a smaller Thanksgiving celebration. I am glad you liked the recipe! Actually, I also tried cooking the goose just once in the past and did not like it as much as duck either. But I want to try it again sometime.
Hi Julia,
I had to write to you (I never post) because you had to know how amazing your duck recipe is and how it made our Thanksgiving so special and happy during these very difficult Covid times. I’ve never cooked for Thanksgiving before but this year I had no choice. I’m so happy I found you and want you to know that you made this family’s celebration this year of thanks and gratitude so special, and for this we are so grateful! Stay safe and thank you!
Shir, your comment truly made my day! I am so thankful to YOU for such a thoughtful and heartfelt comment! I am so pleased you found this recipe useful and that it made your Thanksgiving celebration special. Thank you so much for taking the time to share such kind words with me! 🙂