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
John Coates
Overall, this recipe is pretty good. But I found the cooking times way too long. Comparing to another book, this recipe's cooking time should be reduced to a third. It likely depends on the duck, so it would be great if there was temperature checks along the way which would really help.
Also, the ad loading means the recipe jumps around in the browser making it difficult to double-check the recipe.
Athanasios Protopapas
Thank you so much for posting this recipe. It was my first time ever trying homemade duck and I was quite apprehensive about the whole ordeal. I really appreciated the pictures -- very illuminating! -- and detailed guidance. I also appreciated your statement that you don't like your duck sweet.
The result was very good and I will do it again. I think there may be a difference in how North American ovens hols their temperature (or not) because the bird ended up borderline dry even though I cut the last phase a bit short due to obvious charring, especially on the legs, which I covered with tin foil for that reason. And I do have (and used) a decent oven thermometer. When I first read your recipe I was incredulous about the 3 hours at this temperature but then I realized that if you take the bird out every 10 minutes then you are not really roasting at 350F as the temperature will fall greatly every time you open the oven door. So maybe my European electrical oven is faster to reach the target temperature and that led to overcooking. I probably shouldn't have used convection either. Next time I'll use a lower temperature and go by sight more. I wonder what the target temperature for the meat itself would be for the intended doneness though.
Vhar
Happy New Year! Today I will attempt to make duck for my very first time. So many good compliments on your recipe. Wish me luck!
Peter
Julia,
Your duck recipe is outstanding!! I’ve made it a few months ago, it turned out perfectly!! I have one in the oven now for New Years Eve. We can’t wait to devour it !! Happy & Healthy 2021!!
Julia
Peter, I am so happy to hear that! Thank you for such an uplifting and enthusiastic comment! Happy New Year 2021 and Goodbye 2020!
Rob
Had loads of fun doing this, great recipe and seeing it turn out just like your pictures is super reassuring. Thank you and Happy New Year!
Julia
Rob, you are very welcome! Enjoy the duck! Happy New Year!
Dirk
Fantastic! I made this recipe for Christmas and it was so good that I'm making it again tonight! Definitely a keeper. 🙂
Wendy June
This was a sublime addition to our Christmas dinner. We all loved it! The next day we took this recipe and another of sticky rice with squash...since they were our leftovers and we stuffed the mixture into mandu dumpling wrappers and cooked them up. YUM!
Instagram - Fernwehwm
Julia
Wendy, I am so glad you enjoyed this recipe! Love what you did with the leftovers the next day - those dumplings must've been delicious!
Andy Rebd
I just tried this recipe for the first time, and it was my first time cooking any duck so it was fun and challenging to cook a whole one. Following the recipe was easy and I had so much fun in the process. I might recommend as a few others said that a cook time a tad bit shorter will lend to a more medium rare meat, perhaps 2 hours and 40 minutes. The tip on watching the broiling is also a well-appreciated reminder.
Julia
Andy, I am so glad you found this recipe useful! Thank you so much for your thoughtful feedback - I really appreciate it.
Rachel Crane
We had a late Christmas dinner on Boxing Day. We followed your recipe exactly and the duck was cooked perfectly. Thank you for a great recipe! We had duck pancakes yesterday with the leftovers. Delicious! Merry Christmas!
Julia
Rachel, I am so glad you enjoyed this recipe! Love your idea of duck pancakes - that's new for me and it sounds delicious as I really like cooked duck with eggs for breakfast.
Jon Bassett
I'm 66 and never roasted a duck, though I love duck. Stumbled on this recipe and WHOA!! This is definitely a new favorite! It is fantastic!! The 6lb 10oz duck came out looking like the photos here and tasting out of this world delish!! Can't recommend this recipe highly enough!!Q
Julia
Jon, your comment made my day! 🙂 Thank you so much for stopping by and sharing such a positive and enthusiastic comment - I really appreciate it!
Rebecca
I've never had duck before and some of my friends and family warned me of how greasy and "strong" it would taste. We bought our duck from Aldi and served it for dinner on Christmas day. I have to say that I was SO IMPRESSED with how DELICIOUS this duck tasted! My three young boys ate every bite and we are going to have it again for New Year's Eve.
Julia
Rebecca, I am so happy you made this recipe and enjoyed it! Duck is amazing meat, and easily one of my favorites. Glad you are going to make the duck AGAIN for New Year's Eve - that's a huge compliment to me! 🙂
Clark
My girlfriend loved it! She said it tasted like it came from a fancy french restaurant. It turned out really well so thank you for the recipe!
Julia
Clark, you are very welcome! Glad you enjoyed this recipe and thank you for stopping by and sharing your feedback!
Dean Armond
We made this on Boxing Day in England (the day after Christmas Day) and it was a great success!
Clear, simple instructing with lovely photographs made the preparation and cooking an absolute pleasure and the result was delicious.
Thank you, Julia!
Julia
Dean, your comment made my day! So glad you found this recipe along with the photos and instructions useful. Thank you so much for sharing this wonderful feedback! 🙂
Muriel Marston
Is 350 in an ordinary oven - what temp in a fan oven please?
Julia
Muriel, by a fan oven, do you mean a convection oven? If so, I do not own a convection oven, so I am not sure how that would change the temperatures. However, one of the commentators below did leave a very detailed comment about making this duck in the convection oven. I will copy and paste our exchange here:
Commentator:
“So the basics of the recipe are great. But the cooking time? Let’s talk about that. I had a 5.2 pound duck that I was roasting in a convection toaster oven. To account for the smaller duck, I reduced the first cooking time to 50 minutes. And to account for the convection oven, I reduced the temperature to 325. I actually wound up pulling out the duck after 48 minutes. And the temperature on the breast was already 141 to 159. Yikes! I went ahead and flipped the duck, setting the timer for only 25 minutes. Halfway through, I reduced the oven temperature from 325 to 310. I then checked the back and thigh temperatures. They were in the 170s to 180s. Bottom line, the recipe is excellent, but the cooking time needs serious reduction.”
My response:
“Thank you for the feedback! The convection oven does cook the duck (and the turkey for that matter) much faster than the regular oven. The convection oven is definitely a more efficient way to cook food in terms of time. So, yes, that would change the cooking times. I am curious about the fat rendering from the duck in the convection oven. Did it render a lot of fat? Did the duck’s skin get crispy in this amount of time?”
Commentator:
“I didn’t want to miss out on the glazes, so I wound up flipping the duck breast-side up, basting with the vinegar mixture, and cooking that way for 10 minutes. I then basted on the honey mixture and broiled it for 3 minutes. The breast wound up medium-well (but still tasty!). There were a couple of places where the fat was 3 to 4 millimeters, and then there was a very thin layer elsewhere. So IMHO, it rendered out pretty well, but I’m no expert. The skin was crispy where the broiler hit it well, otherwise okay but not super-crisp. I think next time I will try drying the duck in the fridge for a day and then roasting at 300 instead of 325. But I will still be using your recipe because it’s awesome! And just so you know, the duck carcass will become stock this weekend. Thank you for sharing your recipe!”
Based on the comments from the person who made the duck in the convection oven, it seems like the roasting times should be drastically reduced for each step, just to be on the safe side. And, if the duck is not cooked through at that point, just continue roasting it longer.
Also, seems it’s key to use the meat thermometer early on (after the first 1 hour and 10 minutes of roasting) to avoid overcooking the duck. The cooked duck will measure an internal temperature of 165 °F using a meat thermometer.
Tomasz
Overly fussy recipe involves way too much fiddling and WAY too much cooking time. Results in burned skin, meat totally dry and tasteless. Terrible. Dinner is literally ruined.
Suzie
Great recipe but the cook time is way too long. 180 degrees comes up quick under these instructions.