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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
This looks delicious. How long would you cook a 4.5pound duck?
If your duck is 4.5 lbs, I would suggest the following changes:
1)
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.
2)
Then follow the rest of the steps.
You will continue to cook the duck for 40 minutes while brushing it with the balsamic vinegar lemon mixture (without honey) as described in step 4.
3)
Then, you will continue to cook the duck for 40 more minutes, while brushing it with the balsamic vinegar + lemon + honey mixture as described in step 5. At this point, make sure to check your duck for doneness every 10 minutes. 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.
4)
Your total cooking time will be about 1 hour + 40 minutes + 40 minutes = 2 hours and 20 minutes or less since during the last 40 minutes you will be checking the duck for doneness every 10 minutes so that it's cooked to your liking.
ENJOY!
Hello, I am trying to make one tomorrow. I got my duck from super market and it says "contains up to 12% solution of water, sea salt and carrageenan" on the package. How much salt should I add before roasting? I appreciate your advice!
Keiko
Interesting - I've never seen that label on the duck before. I would definitely season the duck's skin generously with salt because that helps the skin get crispier, and most of that salt will drip together with the duck fat to the bottom of the roasting pan - and you can use that delicious salted duck fat for roasting the potatoes or other veggies, for example.
Thank you Julia!
The duck was so delicious! I used salt generously as you advised and my total cooking time was about 2 hours and 40 mins for 6.2 lbs. After Roasted breast side up (60 mins) and breast side down (40 mins), I monitored my temperature every 10 mins while brushing the duck with vinegar + lemon. When it reached about 155F, and I started brushing with vinegar + lemon + honey. I checked temperature every 10 mins with brushing until it reached 165F. It was very flavorful and this is one of our favorite holiday meals now. We also made Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries, it was a perfect match. Thank you so much again!
Keiko
Keiko, your comment TRULY made my day! Glad the duck turned out well, and your choice of a side dish was excellent! 🙂 I very much appreciate that you took the time to share this positive and detailed feedback - very helpful for me and other readers!
The first time I made this duck it came out crispy but the second time it did not. Why?? Does the age of the duck have something to do with it? Also is it maybe better to let the salt sit on the duck a couple hours before cooking it?
Yes, you can dry brine the duck - salt it generously on the outside, refrigerate it for several hours until you are ready to roast it. You can even dry brine the duck a day in advance. That will help to get crispy skin!
What do you do with the poured off juice/fat?
Use it to pan roast peeled and cubed sweet potatoes (so good!), carrots, regular potatoes, small potatoes, hash browns, etc. Obviously, don't use all rendered fat at once - use it in the same amounts as olive oil or butter (plus a little bit more since salted duck fat is so good!). And refrigerate the remaining fat in a mason jar to use for roasting or pan-frying other dishes. You can use it to sear meats (steak, chicken, pork) just like butter or olive oil.
Can I use alternative vinegar as to balsamic vinegar
The only alternatives that I would suggest would be pre-made glazes that you can buy in the store, such as, for example, pomegranate balsamic glaze.
I just have finished roasting it. Looks very good. Not very crispy but is nice and golden brown. Thank you for the concise recipe. Can't wait to eat that bird in the next 30 minutes.
Lawrence, thank you so much for such a nice comment! Glad you've found this recipe helpful. Enjoy and Happy Holidays! 🙂
I’m making this for dinner tonight. Do I put the roasting lid on while roasting the duck or should I leave it uncovered?
Leah, the duck should be roasted uncovered the whole time. Do not put the lid on the pan.
I have made this the last several years for Christmas and it's amazing. This year I managed to get a 7.55lb duck. Please advise how much time I should add to the steps.
Lana, I would follow the recipe as is, it should be just fine. You might have to cook the larger duck a bit longer but I don't think it would be even necessary. To be on the safe side, use an instant meat thermometer.
*****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.
Easy to do and tasty. Mine was waaaay darker, thinking it was too much basalmic too soon.
Do I keep the lid on while cooking or no lid at all?
Hi Jessica! You cook this duck uncovered all the way! No lid!
John, I am glad this recipe turned out well for you - thank you for the comment! 🙂
John, I am glad you liked this recipe! 🙂 Yes, if the duck was too dark to your liking - reduce the amount of time you brush it with the balsamic glaze.
This looks amazing, I am a novice at cooking duck. I would like to try this for Christmas using a 7lb duck. How long would i roast for each step?
I am wanting to try this recipe tomorrow for Christmas eve. I have a small duck, only 3#. I read the adjustment above for a 5# duck. How much more would I decrease my cooking time in these steps? I've never cooked duck before so am unsure of how to adjust a recipe.
Dana, if your duck is only 3 pounds, reduce the total cooking times in half. So, since I've roasted a 6-pound duck for 3 hours, you will roast your 3 pound duck for only 1.5 hours total.
Reduce the cooking time in each step by exactly half. And, do use the instant meat thermometer after the first 1 hour of roasting to make sure the duck is not overcooked.
*****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.
Susan, for a 7-pound duck, I would follow the recipe as is, without changing the times. All ovens are different, and you might have to cook the larger duck a bit longer but I don't think it would be even necessary. To be on the safe side, use an instant 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.
Is Pékin duck a special part of the recipe. My duck just says duck. Will it work for this recipe?
Thank you
It doesn't have to be a Pekin duck. Any store-bought duck of a similar size will work in this recipe. If the duck is smaller or bigger - the cooking times will have to be adjusted.
My frozen duck came with a rice stuffing already. How should I handle the garlic and lemon stuff part of your recipe?
Mary, it's up to you! You can cook the duck with the stuffing using this recipe (assuming the duck is the same size, if the duck is smaller, reduce the cooking times). A lot of people who commented previously added their own homemade stuffing to the duck and it came delicious!
Or, you can remove the stuffing, and just proceed with this recipe.
Either option is delicious!
Hi! I am making this today but only have a 5 pound duck. Can you suggest how much time to reduce off your instructions?
Chrissy, if your duck is 5 pounds, follow these guidelines:
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.
Enjoy!
Great receipe. The duck was beautiful and delicious.
Tamika, I am very happy to hear you've enjoyed this recipe! 🙂
The marinade was awful, the duck was dry and overcooked. This is a terrible recipe.
Made this for Thanksgiving in place of Turkey. It was an absolute hit! Absolutely delicious. I did not get the crispiest of skins because the balsamic honey glaze seemed to give it more of a sticky texture, but regardless it was delicious. I think next time I might try coating the duck with oil at the end to achieve a crispy skin… thoughts? I also made your butternut squash and Brussel sprout dish which was a delicious pairing and looked great!
I love duck, but it was my first time cooking it… it was better than most restaurants I’ve had it in!
Chris, I am so glad you gave this recipe a try and enjoyed it! Making the colorful butternut squash and brussels sprouts dish is a great accompaniment for the roasted duck!
Thanks for the detailed re open and photos. Did everything according to directions. Why was it not crispy? Also could you taste the lemon. No seasoning on the skin??help
Hi Julia,
Thank you for your wonderful recipe,
I tried it out today for Thanksgiving, it was a big hit. I subsidtuted apples for the lemon other then that I followed it exactly. Great recipe!!
Thank you
Coy
Coy, thank you so much for such a nice and positive comment - I appreciate it! Glad this recipe was a success!
The calorie count is WAAAAY off. That's the calorie count for the whole 6 lbs, I think!
Jodi, the calorie count includes the rendered duck fat which is very high in calories, as you can imagine, and there is a lot of duck fat rendered. I think I usually get a whole mason jar filled with duck fat after cooking 1 duck. But, obviously, you won't consume the rendered duck fat with duck. You can save it for roasting the potatoes, etc. - and you would still have too much of it left. So, yes, the calorie count is off in the sense that it includes the duck fat which you won't use in one sitting.