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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 was great. Will make again.
Deb, I am glad you found this recipe worth repeating!
This recipe was sooooo good. It takes awhile, but is super easy and well worth it.
Meg, I am so happy the recipe turned out well! Thank you so much for the comment and the 5-star review! 🙂
Hi Julia
Recipe sounds fanatstic
Will roasting vegetables in the oven at the same time have an effect on how the duck crisps up?
Roasting the veggies at the same time shouldn't affect the duck. I roasted 2 ducks at the same time in 2 different roasting pans on several occasions. I would say, make sure your baking dishes do not block the airflow and that there is enough space between 2 baking dishes and enough space between the roasting/baking dishes and the walls of the oven. Use smaller baking dishes or a bigger oven. 🙂
Hi Julia,
I made this recipe last fall and it was AMAZING! I'm looking to roast two ducks for Thanksgiving this year, so how should I alter the cook time? Thank you!
Ashley, I am so happy to hear this recipe was a success last year! If you roast 2 ducks of similar size as listed in the recipe - you don't need to make any changes - just roast them together at the same time in the same roasting pan (if the pan is large enough to fit 2 ducks). Or, roast them at the same time in 2 different roasting pans (if the roasting pans are small). ENJOY!
I am in the process of cooking this duck. Recipe is confusing with regard to the basting mixture.
In a nutshell, you start basting the duck with the honey-balsamic mixture during the last 1 hour of roasting (or 1 hour and 20 minutes - depending on the size of the duck). Please let me know if you have any questions.
Should pan be covered or uncovered
The duck is roasted uncovered.
So good and so easy! Not too sweet- just flavorful. I didn't need to cook for the full 3 hours- well done duck is done at 155°F. I had fully thawed it- cooked Easter Sunday dinner, put it in the fridge Friday morning and took it out a couple hours Saturday and Sunday. When I took the temperature less than the three hour cook time, it was past well done. I simply brushed on the honey. I'm one who doesn't put sugar in my slaw and it wasn't too sweet for me. Thanks Julia for a great, simple recipe! I'll be checking out more!
Sarah, you are very welcome! I am glad you found this recipe helpful and that it was a success! 🙂
I only had to bake for around 2 hours. Much less time.maybe 2 hours 15 and the internal temperature was 165 which is what I saw for a duck.
Nicely written. Cook time is way too much. Well Done well done in 2 hrs or less.
Thank you for the compliment and the feedback!
Katherine, thanks for your super helpful feedback about the baking times!
Made this recipe already, onto the next time. Duck was fantastic. Not too sweet or sour. Very tasty and flavourful. Wondering can I empty the grease out before basting?
Marnie, I am glad you tried this recipe and loved it! Thanks for the comment and the 5-star rating! 🙂 Yes, you can remove the accumulated grease at the bottom of the roasting dish as you go (removing it as it accumulates) before you start basting with the sauce. That way, you will have a more pure duck fat to use for cooking later.
Absolutely fantastic, detailed instructions. It cooked perfectly just as you said. My family loved it. Can’t wait to cook some of your other recipes. Thank you for your exactness.
Paula, thank you for such a wonderful comment - it made my day so much better! Glad you enjoyed this recipe! 🙂
Thank you for this simple recipe. Delicious! The sauce was great with it. Tried other recipes but this outdid them all. I made it in my convection rotisserie toaster oven. I had to cut the cooking short because it was a power oven. Next time I will cook it at 325˚F. My guests really enjoyed it. The house became very smoky from the fat. Did anyone have the same problem? Thanks again.
So glad you liked this recipe - thank you so much for the comment! 🙂 About the house getting smoky - sounds like the fat might've splashed in the oven. Did you use a deep enough roasting dish with a rack?
OMG, Julia my duck was amazing. I turned the balsamic into a orange cranberry glaze and my family went nuts. It was not only beautiful to look at but tasty and tender. Thanks so much Julia.
Penny, thank you for such a wonderful comment and the 5-star rating. 🙂 I really appreciate it! Love that you made the duck with orange cranberry glaze - that sounds amazing!
Does the calorie per serving of 2800 make sense to you? Will be using this recipe for Easter!
Joseph, the calorie count includes the calories for the duck fat that this recipe produces/renders. However, you will not be consuming the duck fat - you can either reuse the duck fat to roast the potatoes or other veggies or discard it.
I have a 3 lb duck. Do you have any idea how much I should reduce the cooking time?
3 lb is a really small duck. I would reduce the cooking times in half.
And, use a meat thermometer for more precision. 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.
I am cooking my first duck ever and using your recipe. My rating may change to a five, but one thing not clear to me is whether the roasting pan should be covered or uncovered. Can you help me with this?
Walter
Walter, the duck should be roasted in a roasting pan with a rack, uncovered at all times! Enjoy!
I didn't have any balsamic vinegar so we used Black vinegar. The meat was tender and moist. The sweet and sour taste was wonderful. I thought it would be salty and it was not. Thank you very much.
Gary, you are very welcome! I am glad you gave this recipe a try and that it was a success!
Made it and loved it, left it a tad too long under the broiler
It still tasted perfect, was going to post a picture, but can't
I am glad you loved the taste - thank you for the comment!
Diana, glad you liked it! 🙂
This is a great recipe. The duck was so beautifully tender. The only way I will ever roast a whole duck.
Thanks for sharing Lisa.
I am so glad you gave this recipe a try and enjoyed it! Thank you for taking the time to share such a positive comment and the 5-star rating! 🙂
Should pan be covered or uncovered?
Roast the duck UNCOVERED in a deep roasting pan with a rack.
I made this recipe last night and the results were excellent. My guests were really impressed. I substituted maple syrup for honey and the combination with the soy was really delicious. We don't make whole duck often so it is a relief to have found such a good recipe. Thanks for your work!
Frederick, I am happy you found my recipe and liked it! 🙂 I am glad that maple syrup worked well with the soy sauce - that's very helpful feedback for me and other readers.
Thank you for stopping by and taking the time to share this positive comment! I so appreciate it!!
This was delicious! Duck was perfect. I did use thick sliced potatoes under the Duck which were amazing and made for really good hash the next day!!
Lisa, I am so happy you gave this recipe a try and enjoyed it! Love that you added sliced potatoes underneath the duck - I bet they were super flavorful! 🙂
This is my one-and-only duck recipe. Well written and illustrated and most importantly delicious.
I was a bit apprehensive the first time I cooked a duck but all went amazingly well. I've now used this recipe at least a half dozen times and it has never failed.
We always save the duck fat. It is as good as "store bought". We estimate that we get at least $15 worth of duck fat which makes the cost of the duck much more reasonable.
Thanks for a great recipe.
WOW, Jim, your comment really made my day better than it was - thank you for this! 🙂 I am glad you've made this recipe at least a half dozen times - that's a huge complement to any cook.
And, yes, always save the duck fat. It works so well for potatoes. I recently tried it with roasted sweet potatoes - and they were the best I ever had!