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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
I followed this recipe and was over the moon on this Thanksgiving Day with such a delicious duck! Thank-you for the tips on cooking time and rotation. It came out most and perfect! I roast a stuff chicken low a slow for three hours as well. If you do it right, it is the juiciest pic3 of poultry.
Wish I could share a photo!
Kathy
Kathleen, I am so pleased you found the cooking tips in this recipe helpful! Thank you for taking the time to share your wonderful feedback! I don't have the capability to attach photos to comments, but if you like you can share your photo on my Facebook page under any recent post. In fact, I posted this duck recipe on Facebook recently: https://www.facebook.com/photo?fbid=442565757221508&set=a.280091133468972
I made this today for thanksgiving for my husband and I. Let me just tell you it was delicious and it came out perfect. second time eating duck and first time cooking it. The only thing I changed was instead of balsamic I used soy sauce and no salt, and it came out delicious.
Mia, I am so glad you gave this recipe a try and enjoyed it! Thank you for sharing your positive comment, and it's good to know that the soy sauce worked well instead of the balsamic vinegar.
3 hours cooking time for a bird when a chicken the same size is cooked in around an hour at the same temperature? Thanks but no thanks. Duck should be served liked steak, browned & crispy on the outside & cooked to medium on the inside.
Thank you for the constructive feedback - very helpful! I think a meat thermometer should certainly be used to roast the duck to one's desired doneness.
Also, keep in mind that in this recipe we are creating a crispy skin - and that takes time for the duck (very different from the chicken). It takes time for the fat to render from a very fatty duck's skin, then it takes time for the skin to get crispy by brushing it with the mixture in this recipe. Also, when you're brushing the duck (frequently), you take it out of the oven to do it (frequently), which effectively reduces the overall roasting time. Also, it's important to score the duck's skin very carefully (without reaching the meat) - that will also keep the duck's meat moist.
But, yes, do absolutely use the meat thermometer to get a perfectly cooked duck!
Julia
I usually make my ducks on the rotisserie on my grill, but was out of propane. I had to roast in the oven. I found your recipe. By time I was on the 3rd flip (breast side up, start basting) I realized your times were way too long. I took it out - it was OVERDONE, rubbery and awful! A 5-6 lb duck does not need to be cooked for 3 hours at 350. Maybe at a lower temp, but not that. I should have known better after all the ducks I've cooked that came out perfect w/ a crispy skin and med rare meat. Advice to others: DO NOT Follow the times for this recipe unless you want an overcooked bird. Tonight we are having Duck Soup.
Michele, I am so sorry to hear about that! I will certainly be updating the recipe itself with some changes including that a meat thermometer should be used for best results! I am also planning a different recipe with a whole duck and will test the times for this one again. Thank you for the feedback!
Perfect glaze and a great change instead of the tired orange sauces.
Thanks
Stuffing: apple, diced onion, mashed garlic into a paste , diced celery, seeded tomato, herb mix. Exterior: herb mix, s-p, over night rest in refrigerator, your glaze and method.
I am so pleased you gave this recipe a try and enjoyed it! Thank you for sharing your feedback. Your stuffing sounds delicious - I love apples in the stuffing!
Does anyone know if you roast it covered or not??
Suzy, roast it uncovered the whole time!
This recipe is fantastic. I've tried it with a pekin duck and it was DIVINE.
Julia, Is there any difference if I'm using a barbary (muscovy) duck? Trying out my first barbary duck today. Thank you!
Hi Emily! I am glad you tried this recipe and enjoyed it - and thank you for letting me know!
Muscovy duck is delicious, with a stronger flavor - I love it - it's a great choice! I think it's got much leaner skin than Pekin duck, so I would definitely use a meat thermometer early on (after the first 1 hour and 30 minutes of roasting) to make sure it gets cooked to your liking.
The USDA recommends that the whole duck should reach a minimum internal temperature of 165 °F throughout the bird. Use the meat thermometer to measure the duck's internal temperature in the innermost part of the thigh and the thickest part of the breast.
Enjoy! Happy Thanksgiving!
The USDA is wrong wrong wrong about temperatures. If everyone followed their "recommendations" for temperature we'd all be eating charcoal & shoe leather. Anything in America cooked to over 70 Celcius (the only correct temperature standard) is completely unnecessary. My prime rib cooked to 54c last night was the perfect amount of cooked & more than safe to eat, as was my roasted pork loin with crackling last week that was cooked to 58c (and finished up at 68c after coming out of the oven) and my roasted chicken with crispy skin the week before that that was cooked to the same temperature. The thing about those who post these kinds of articles always ignore, to the constant detriment of cooking & home chefs everywhere, is refusing to acknowledge & warn people who read their opinions that large, roasted pieces of meat, like ducks, continue to cook outside of the oven to the point that you have to reduce your doneness temperature by at least 8c or you'll end up with an even worse & overdone piece of meat than the USDA wants you to eat. If people are going to offer incorrect cooking times the least they can do is calculate how much further the temperature of a piece of meat rises after being removed from the oven. Their readers deserve that much.
Wow, thank you so much. Takes the fear out of baking my first duck. I would not have expected it would be baked open. I'm really excited!
Thank you, Delphine, for your faith in this recipe! Yes, bake it open - do not cover it at any time.
And, if you use a smaller duck, please review my recent responses to comments that address how to change cooking times for a smaller duck, and do use a meat thermometer on a duck any size early on! Enjoy!
Have you ever made 2 ducks in the oven at 1 time? If you have, do you have suggestions for timing? Thank you
Hi Ricki! I usually cook 2 ducks for Thanksgiving of the same size as in this recipe. Just follow the recipe as is and cook 2 ducks at the same time without changing a thing about timing (double the sauce and the ingredients, of course).
If your 2 ducks are smaller than the duck listed here, and, in general, I 100% recommend using a meat thermometer and maybe even cooking it for a shorter amount of time (depending on the meat thermometer reading). The cooked duck should measure an internal temperature of 165 °F using a meat thermometer. Use the meat thermometer early on (after the first 1 hour and 40 minutes of roasting) to avoid overcooking the duck, especially if the duck is on a smaller side.
I used 2 medium-size roasting pans that fit my very regular size oven. Since even 6 lb duck is not that big, I would either use 2 roasting pans that fit your oven or one large one with two ducks on it. If using one large pan to roast 2 ducks, I would make sure to space out the ducks so that they have enough space between them - to make sure they roast well.
ENJOY! HAPPY HOLIDAYS!
This is going to be our 1st duck cooking experience ever. I have chosen your recipe along with the Brussels sprout squash side. It looks so dang good. Our duck is 4.44 lbs. so I am thinking from the new directions for a 5lb duck. I can use the same times or should I reduce a bit more than that? Really don’t want to call the pizza man if I screw this up .
Hi Kathy! Yes, just use the new directions for a 5 lb duck - it will work for 4.44 lb duck. Use a meat thermometer.
The Brussels sprouts and butternut squash side dish is a great choice and will look great with duck! About roasting butternut squash - make sure to not overcook it and maybe even undercook it a bit (depends on your oven) so that the butternut squash doesn't get mushy when you mix it with roasted Brussels sprouts!
ENJOY! Happy Holidays!
Chris, what’s your skin crispy and your meat moist? Because after trying it this way mine wasn’t either.Sorry Julia
I am sorry to hear that! Let me know if I can help in any way.
Best recipe I’ve ever used. My parents always had duck for holidays and made the mistake of poking the skin through the fat, hitting the skin ahead of cooking. Your method of cross hatching the skin with a sharp knife, without getting down to the meat part is great tender and not dry
Thank you so much for such helpful feedback! You explained it perfectly: scoring the skin carefully without getting to the meat part keeps the meat moist! And, I really appreciate that you took the time to share such a positive comment.
I’ve used this recipe a couple of times now and it’s by far the best one I’ve found! You have to pay attention to your kitchen timer and be precise with flipping the duck, braising, etc., but the results are well worth it. I’ll be doing this again this year for Thanksgiving.
Chris, your comment made my day - I am so pleased that you've made this a couple of times already! I agree - this duck requires your whole attention and timing skills. 🙂 Using a kitchen timer is a great tip!
How much would you adjust the cooking time for a 5 lb duck?
I would use the similar guidelines I gave to a previous reviewer.
If your duck is 5 lbs - that's very close weight-wise to the duck I cooked (6 lb). I would suggest the following changes:
In the recipe card under the Section where it says: Roast the duck for 3 hours I would follow steps 1 through Step 2 but reduce the total cooking time for these 2 steps from 1 hour and 40 minutes to only 1 hour. That means that in step 1 under the Section Roast the duck for 3 hours, you would roast the duck for 30 minutes, and then roast the duck for another 30 minutes in step 2. You will cook the duck for a total of 1 hour instead of 1 hour and 40 minutes during those first 2 steps. All of this is done in the preheated oven at 350 F.
Then follow steps 3 through 5. When you start following step 5 (where you are supposed to roast the duck while brushing it with the balsamic vinegar + lemon + honey mixture for 40 minutes) - make sure to check your duck for doneness every 20 minutes at this point. It’s best to use a meat thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer.
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.
Julia,
You look hot, do you have a man.
My first duck, it came out nice, thanks for the recipe!
I am so glad you tried this recipe and that it was a success! Thank you for taking the time to share your feedback!
Just wanted to check back in: This year I had a 5-pound duck, followed the standard timing and it turned out perfectly (as always). The skin was more charred than in your pics but it was delicious just the same. I made one change for the “stuffing”: I added lime and a small amount of diced onion to the lemon and garlic. Heavenly!
Chris, I am glad your duck turned out well! 🙂 Love the addition of diced onion to the "stuffing". Thank you for stopping by and taking the time to share your positive feedback - I appreciate it! 🙂
I bought a 4.5 lb whole duck today and just searching for great recipes, found yours. This sounds delicious. Just wishing I had 2 ovens since I am hosting family for Thanksgiving and have a 14 lb turkey too. Will figure it out. Maybe make the duck the day before. Looking forward to having the duck fat! Wish the recipe had the option to change duck lb to adjust the recipe automatically. Will just have to use my brain lol. Will use my meat thermometer as recommended, as I do love a perfect med rare duck!
Hi Shawn! Thank you so much for your faith in this recipe! 🙂 Yes, if you use the meat thermometer, you should be golden. I actually happen to have the recommended adjustments for the duck exactly your size (4.5 lb) - you can use the below as a guide, too:
If your duck is 4.5 lbs - that's very close weight-wise to the duck I cooked (6 lb). Since that weight is for a frozen duck with giblets inside, I would suggest the following changes:
In the recipe card under the Section where it says: Roast the duck for 3 hours: I would follow steps 1 through Step 2 but reduce the total cooking time for these 2 steps from 1 hour and 40 minutes to only 1 hour. That means that in step 1 under the Section Roast the duck for 3 hours, you would roast the duck for 30 minutes, and then roast the duck for another 30 minutes in step 2. You will cook the duck for a total of 1 hour instead of 1 hour and 40 minutes during those first 2 steps. All of this is done in the preheated oven at 350 F.
Then follow steps 3 through 5. When you start following step 5 (where you are supposed to roast the duck while brushing it with the balsamic vinegar + lemon + honey mixture for 40 minutes) - make sure to check your duck for doneness every 10 minutes at this point. It’s best to use a meat thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer.
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.
*****Use a meat thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer. Use the meat thermometer early on (after the first 1 hour and 40 minutes of roasting) to avoid overcooking the duck, especially if the duck is on a smaller side.
Love this recipe and the photo steps are amazing! I made it last year for thanksgiving and it was such a hit we are doing it again this year. 🙂
Rosie, thank you so much for stopping by and taking the time to share this positive feedback - I appreciate it!! 🙂
I had never roasted a duck before. Per my husbands request I gave it a try. It turned out perfect. I added orange marmalade to the last basting and did broil for less than 5 minutes. Wish I could post a picture. This recipe needs your attention, you can’t pop it in the oven and leave, but it is well worth it.
I am so pleased the recipe turned out well! I love that you added orange marmalade to the last basting - that sounds so delicious! And, yes, I couldn't agree more - roast this duck requires one's full attention!
Hello,
Your recipe looks delicious and I am going to try it this year for Thanksgiving. I will probably be making 2 ducks. Do you have any recommendations for cooking 2 ducks so that they are done at around the the same time and evenly? Thank you!
Hi Paige, I usually cook 2 ducks for Thanksgiving of the same size as in this recipe. Just follow the recipe as is and cook 2 ducks at the same time without changing a thing about timing (double the sauce and the ingredients, of course).
If your 2 ducks are smaller than the duck listed here, and, in general, I 100% recommend using a meat thermometer and maybe even cooking it for a shorter amount of time (depending on the meat thermometer reading).
*****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.
*****Use a meat thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer. Use the meat thermometer early on (after the first 1 hour and 40 minutes of roasting) to avoid overcooking the duck, especially if the duck is on a smaller side.
Thank you for the response Julia. Do you roast the ducks in the same roasting pan, or two separate pans? If you roast in one pan, how large is the roasting pan?
Hello Julia- Thank you for your response. What size pan do you use for roasting 2 ducks? Thank you!
I just used 2 medium-size roasting pans that fit my very regular size oven. Since even 6 lb duck is not that big, I would either use 2 roasting pans that fit your oven or one large one with two ducks on it. If using one large pan to roast 2 ducks, I would make sure to space out the ducks so that they have some space between them - to make sure they roast well.
Hey Julia! I’m excited to try this duck recipe for thanksgiving. Do you have any suggestions on carving? Same as turkey or chicken? Thanks!
It's pretty similar (and much easier) than carving a turkey since the duck is smaller.
The bake time is way too long. I cooked 2.25 hours and the duck was really dry. I think half the time would be better!
Colleen, thank you for the feedback! Everything depends on the type of oven you use and the size of the duck. I highly recommend using a meat thermometer!
*****Use a meat thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer. Use the meat thermometer early on (after the first 1 hour and 40 minutes of roasting) to avoid overcooking the duck, especially if the duck is on a smaller side.
Some interesting concepts, but the recipe itself needs work. I followed the instructions to the letter and wound up with a duck at 170 degrees after the second heat cycle when a rare duck should be only 125.6. Also, the two type of glazing is confusing; the second step mentions using some of the first, but the instructions never said to reserve any.
Thank you for the feedback - I will review those steps to make sure they are more clear.
I made this dish last night, with the oven roasted vegetables garnished around it. It was such a beautiful presentation that I think I'll do it again for Christmas. This was my first time eating duck and honestly I couldn't tell a difference from chicken. Of course the breast was much fattier than chicken breast, but fat = flavor, so I wasn't complaining. Thanks Julia! 🙂
Talia, I am so happy the recipe was a success!! I am glad you did the roasted vegetables around the duck - it creates a wonderful presentation. Thank you for stopping by and taking the time to share such a positive review!