Description
This Crispy Whole Roast Duck recipe delivers a perfect balance of crispy skin and tender, juicy meat, flavored with a fragrant stuffing and a sticky, sweet glaze. The duck is seasoned and slow-roasted, then finished at a high temperature to crisp the skin beautifully. The honey and hoisin glaze adds a rich, tangy layer, making it an ideal festive or weekend centerpiece.
Ingredients
Scale
Duck and Seasoning
- 5-6 lb whole duck
- 2 tbsp salt (for initial seasoning)
- 1 tsp salt (additional)
- 1 tbsp garlic powder
- 1 tsp black pepper
Stuffing
- 4 garlic cloves, halved
- 2 shallots, halved
- 1 orange, quartered
- 1 apple, quartered
- 1/4 cup prunes
Glaze
- 1 cup honey
- 1 tbsp molasses
- 3 tbsp orange juice
- 1 tbsp hoisin sauce
Garnish and Extras
- Fresh herbs (sage, rosemary, tarragon)
- Pomegranate
- Figs
- Grapes
Instructions
- Defrost and Dry: Completely defrost the duck in the refrigerator for 1-2 days if frozen. Once defrosted, rinse and pat the duck dry thoroughly. For the crispiest skin, leave the duck uncovered in the refrigerator overnight to air-dry the skin.
- Score and Prepare Skin: Using a sharp knife, score the duck’s breast skin in a diamond pattern, being careful to cut only the skin without piercing the meat. Trim excess fat from the duck and prick the skin all over with a knife, avoiding the meat, to help fat render out during cooking.
- Season and Stuff the Duck: Rub the duck all over with 2 tablespoons of salt, including inside the cavity. Stuff the cavity with halved garlic cloves, shallots, orange quarters, apple quarters, and prunes. Use toothpicks to sew the skin around the cavity opening tightly to keep the stuffing inside and maintain moisture. Cross and tie the legs with cooking twine and fold the wings under the body for even cooking.
- Initial Roast: Place the duck breast side up on a rack inside a roasting pan and roast at 350°F (175°C) for 1 hour. This slow roasting allows the fat to render and the meat to cook gently.
- Turn and Continue Roasting: After the first hour, remove the duck and prick the skin all over again. Flip the duck breast side down and roast for another hour at 350°F. This helps cook the back and further renders fat.
- Prepare Glaze: Meanwhile, combine the honey, molasses, orange juice, and hoisin sauce in a medium saucepan. Simmer gently, stirring occasionally, until the mixture thickens to a syrupy consistency, about 10 minutes. Remove from heat and set aside.
- Final High-Heat Blast: After 2 hours of roasting, remove the duck from the oven and prick the skin once more. Increase oven temperature to 400°F (205°C). Place the duck breast side up and roast for 15 minutes to crisp the skin.
- Glaze and Finish Roasting: Brush the duck generously with the prepared glaze and roast for an additional 5-7 minutes. This final step adds a sticky, flavorful coating to the crispy skin.
- Rest and Serve: Remove the duck from the oven and let it rest for 10-15 minutes to allow juices to redistribute. Carve and garnish with fresh herbs, pomegranate seeds, figs, and grapes before serving. Enjoy your perfectly crispy, flavorful whole roast duck!
Notes
- For best results, dry the duck in the refrigerator overnight uncovered to help achieve crispy skin.
- Sewing the cavity skin closed helps retain moisture and flavors inside the duck.
- Pricking the skin throughout cooking allows fat to render out for a crisp texture.
- Use a meat thermometer to ensure the internal temperature reaches at least 165°F (74°C) for safe consumption.
- Leftover duck meat can be used in salads, sandwiches, or stir-fries.
Nutrition
- Serving Size: 1/6 of whole duck with glaze
- Calories: 620 kcal
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 45 g
- Saturated Fat: 13 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
