This crispy roasted duck with blackberry balsamic reduction sauce is such an easy (and fancy) roasted duck recipe! If you’re a little intimidated about how to roast a perfect duck, you’ll be very pleasantly surprised to find it takes only a few simple steps and just a few flavorful ingredients.
No boiling, no complicated trussing, no tools you don’t already have in your kitchen. I’ll also show you how to cut it perfectly!
I made this roasted duck for my family Christmas dinner this year. I’ve never served duck before for a large crowd and wasn’t exactly sure how much I would need for 9 people. I decided to make 3 ducks and figured I’d make a few filling appetizers, and a thick butternut squash soup so folks wouldn’t be too ravenous for duck.
I had about half a duck left over in the end, which was perfect. I’ll have duck hash for breakfast until the new year! I served it with my favorite Anjou pear, mushroom and red onion stuffing and sesame ginger french beans!
And for dessert, oh my, I served my white chocolate cheesecake mousse with raspberry-rosemary compote. I definitely made sure to have my coffee station set up so folks wouldn’t get too sleepy driving home after such a rich dinner!
Why This Recipe is Special
It’s easier than you think to make – I was always a bit intimidated by cooking duck, so I made sure to make this recipe is VERY simple, whether your a seasoned duck expert (duckspert?) or a brand new to the process, you’ll have no trouble at all!
The blackberry reduction sauce is simply spectacular – The duck is quite impressive, but the sauce is really going to impress your guests!
How to Make Roasted Duck – Step by Step
1. Preheat oven to 350 F. (176 C.) . Remove your duck from its packaging and remove the neck and giblets that are tucked inside the cavity. The giblets are usually tucked pretty far back, so make sure you find and remove it. Either discard or use in another recipe.
2. Use a sharp knife to score the duck fat, making a criss-cross pattern across the breast. You don’t want to cut into the meat, just the fat, which will be about half an inch to an inch thick. You’ll also want to slice and poke the fatty flapping skin around the cavity to allow for better fat draining.
3. Mix 3 tbsp. kosher salt and ½ tsp. smoked Spanish paprika in a bowl, then give the entire duck a luxurious massage with it. Make sure to cover every inch, including the underside and inside the cavity.
4. Inside the cavity, stuff half an orange, sliced in 2 wedges, a few sprigs of rosemary, and 6-8 garlic cloves, also sliced in half. You don’t need to remove the skins, as these aromatics will be discarded with the bones.
5. Tuck the flapping skin in a bit to hold everything in, and tie the legs together with bakers string.
6. Place the duck breast-side up on the grate of your baking pan. For easy cleanup, you might want to line your baking pan with tin-foil first. Place duck on the lowest rack and set a timer for 1 hour.
7. After an hour, remove the pan and carefully flip the duck over. Place back in the oven for 40 minutes.
8. Flip the duck back to breast-side up. Check your duck’s internal temperature. If it is approaching (or has reached) 165 F. (73 C.) skip this step, and go to step 9. If it is still approaching cooked temperature, In a small bowl, mix 1 tbsp. of balsamic vinegar and 1 tbsp. of orange juice. Brush the duck all over with the mixture. Place duck back in the oven for 20 minutes.
9. Remove the duck and, in a small bowl, mix 1 tbsp. of honey, 1 tbsp. balsamic vinegar and 1 tbsp. orange juice. Brush the duck all over with the mixture. Place duck back in the oven for 20 minutes.
10. Remove your duck. Make sure it’s completely done by using a meat thermometer in the breast and thigh. It should read at least 165 F. (73 C.) degrees. Allow it to rest for at least 15 minutes before cutting it.
How to Cut Roasted Duck – Step by Step
Again, make sure to wait at least 15 minutes after your duck is roasted before cutting or it will simply be too hot. The skin will also become more firm as it cools and adhere to the meat better.
1. With a sharp knife, remove the wings. There won’t be a lot of meat on the wings, so I usually just snack on these while I work on the rest of the duck 😉
2. Remove the drum-stick legs by slicing them away, and cutting into the leg socket and twisting until it comes loose. You can remove the meat from the drum sticks or simply serve them whole.
3. Slice the breast meat. There is a breast bone and you want to slice down the center, then slip your knife down the side of the breast bone, slicing as close to the bone as possible on each side.
4. You’ll have 2 nice pieces just like this that can be sliced into about 6-7 pieces each.
There are a few other nooks and crannies where you’ll find meat, so simply turn it over and inspect around where the wings were. You’ll find some pockets there, as well as around where the legs were.
How to Make the Reduction Sauce – Step by Step
1. In a sauce pan, add 6 oz. blackberries, ¼ cup orange juice, 2 tbsp. of sugar and 2 tbsp. of balsamic vinegar. Use a potato masher to break apart the berries, and give it a little stir. Turn heat to low and simmer for 12-15 minutes, stirring occasionally, until nicely reduced.
2. You don’t have to remove the seeds, but if you want a perfectly smooth, seedless sauce, simply push it through a small mesh strainer. Place it in a container and refrigerate until your duck is ready to serve.
Common Questions
A 5 pound Peking duck will take 2 hours and 20 minutes to roast, total.
• 1 hour to roast breast-side up
• 40 minutes to roast breast-side down
• 20 minutes to roast breast-side up and brushed with a balsamic / orange juice mixture
• 20 minutes with a balsamic / honey mixture
It will serve about 3-4 people, provided it’s not the only thing for dinner. Duck is more rich than chicken or turkey, so a little goes a longer way than other poultry, but if you want to be sure no one leaves hungry, I’d serve it with a soup and a few sides.
You want to use a somewhat deep roasting pan with a grate or slatted baking sheet that will lift the duck away from its dripping fat. A roasting duck can produce about 16-24 oz. of fat! It’s a lot, so you want to be sure your pan can collect it all, and you have something to keep the duck lifted away from it.
For the duck:
• somewhat deep roasting pan with a grate or slatted baking sheet
• cutting board and large, sharp knife
• basting brush
• bakers string
• small bowl
For the blackberry & balsamic sauce:
• a sauce pan
• potato masher
• small mesh strainer (if you want to remove blackberry seeds)
A Few Tips
1. Make sure your duck is thawed and cooked within 3-4 days of thawing
If you buy your duck frozen, thaw it in the refrigerator for 3 days before roasting. Duck often comes in a vacuum-sealed package and I’ve read that it will be fine to cook for up to 14 days if kept in that package. This was not the case for me.
I ordered a duck that was completely frozen, then thawed, and I waited about 6 days to make it. It was already beginning to spoil when I opened it, so I’d err on the safe side and not thaw until 3-4 days before you intend to roast and serve it.
2. Do not wash the duck
Don’t listen to your grandma! Never wash poultry. It doesn’t clean it, it doesn’t remove any bacteria, but what it WILL do is spread that bacteria all over your sink and countertops. Roasting it will kill off any salmonella bacteria as long as it’s thoroughly cooked (a meat thermometer reading 165 F. (73 C.) or higher).
3. Save the fat for other recipes or throw it away
Never pour fat down your drain. Not only will it clog your drains, it’s terrible for your city’s waste management systems and in some places, it’s actually illegal. Pour the fat into a container and place it in the refrigerator.
If you want to properly discard it, wait about 5 hours for it to harden and then scoop it into the garbage. You can also save duck fat to use instead of butter in so many recipes! It has a low smoke point and adds an incredible, rich flavor to roasted vegetables!
4. Check your duck’s internal temperature after 1 hour and 40 minutes.
Although this recipe calls for allowing the duck to cook for 2 hours and 20 minutes, some ducks may have less fat than the one I used in this recipe, which may effect how quickly your duck cooks. If your duck is starting to reach (or has already reached) 165 F. (73 C.) after 1 hour and 40 minutes, speed up the brushing process, and only do 1 brush of balsamic, orange juice and honey and bake for 10-20 minutes, watching carefully to make sure it doesn’t over-cook.
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A Few Recipes to Pair with Duck
Roasted Duck with Blackberry & Balsamic Reduction Sauce
Equipment
- somewhat deep roasting pan with a grate or slatted baking sheet
- cutting board and large, sharp knife
- basting brush
- bakers string
- small bowl
- sauce pan
- potato masher
- small mesh strainer (if you want to remove blackberry seeds)
Ingredients
For the Duck
- 5 pound peking duck – thawed
2
tbsp. kosher salt½
tsp. smoked Spanish Paprika½
orange – sliced in half- 8 garlic cloves – sliced in half
- rosemary – a few sprigs
- 2 tbsp. balsamic vinegar
- 1 tbsp. orange juice
For the Blackberry Balsamic Reduction Sauce
- 6 oz. blackberries
¼
cup orange juice- 2 tbsp. sugar
- 1½ tbsp. balsamic vinegar
Instructions
Blackberry Balsamic Reduction Sauce
- In a sauce pan, add 6 oz. blackberries, ¼ cup orange juice, 2 tbsp. of sugar and 2 tbsp. of balsamic vinegar. Use a potato masher to break apart the berries, and give it a little stir. Turn heat to low and simmer for 12-15 minutes, stirring occasionally, until nicely reduced.
- You don’t have to remove the seeds, but if you want a perfectly smooth, seedless sauce, simply push it through a small mesh strainer. Place it in a container and refrigerate until your duck is ready to serve.
Roasted Duck
- Preheat oven to 350 F. (176 C.). Remove your duck from its packaging and remove the neck and giblets that are tucked inside the cavity. Either discard or use in another recipe.
- Use a sharp knife to score the duck fat, making a criss-cross pattern across the breast. You don’t want to cut into the meat, just the fat, which will be about half an inch to an inch thick. You’ll also want to slice and poke the fatty flapping skin around the cavity to allow for better fat draining.
- Mix 3 tbsp. kosher salt and ½ tsp. smoked Spanish paprika in a bowl, then give the entire duck a luxurious massage with it. Make sure to cover the every inch, including the underside and inside the cavity.
- Inside the cavity, stuff half an orange (sliced in 2 wedges), a few sprigs of rosemary and 6-8 garlic cloves also sliced in half. You don’t need to remove the skins, as these aromatics will be discarded with the bones.
- Tuck the flapping skin in a bit to hold everything in, and tie the legs together with bakers string.
- Place the duck breast-side up on your baking pan. Place duck on the lowest rack and set a timer for 1 hour.
- After an hour, remove the pan and carefully flip the duck over. Place back in the oven for 40 minutes.
- Flip the duck back to breast-side up. Check your duck's internal temperature. If it is approaching (or has reached) 165 F. (73 C.) skip this step, and go to the next. If it is still approaching cooked temperature, in a small bowl, mix 1 tbsp. of balsamic vinegar and 1 tbsp. of orange juice. Brush the duck all over with the mixture. Place duck back in the oven for 20 minutes.
- Remove the duck and, in a small bowl, mix 1 tbsp. of honey, 1 tbsp. balsamic vinegar and 1 tbsp. orange juice. Brush the duck all over with the mixture. Place duck back in the oven for 20 minutes
- Remove your duck. Make sure it’s completely done by using a meat thermometer in the breast and thigh. It should read at least 165 F. (73 C.) degrees. Allow it to rest for at least 15 minutes before cutting it.
Will Barks
I roasted my very first duck today for mother’s day. This recipe was absolutely perfect. It made me look like I had roasted duck for years. Everyone loved it. The remaining blackberry sauce was a perfect topping for vanilla bean ice cream. Thank you for sharing this!
Genevieve Morrison
What a lovely comment! So happy you enjoyed the recipe!
Dwain Morrison
Recommendations, advice to use the roasted duck carcasses for stock/broth please.
Genevieve Morrison
You’ll simply place the carcass in a slow cooker, every little scrap, add a sliced onion, maybe a few celery fronds, a whole head of garlic sliced in half (you can include the garlic skins), 1 tbsp. sea salt, 1 tbsp. apple cider vinegar and about 1-2 quarts of water. Allow it to simmer on LOW for 24 hours (or MEDIUM if using an Instant Pot). Once done, strain the broth and use for soups 🙂
Mary Harrison
That was absolutely delicious. Duck came out moist inside, crispy skin and the sauce really added to it. I didn’t change a thing and my whole family are very pleased with the results. Fantastic Christmas dinner! Thank you!
Genevieve Morrison
Awww, thank you so much! So happy you enjoyed the recipe!
Marianne
Excited to try the duck next week ! Can you make the blackberry reduction a few days ahead or does it go bad ?
Genevieve Morrison
You can make it at least 3 days ahead, and it will be just as delicious. Enjoy the recipe!
Marianne
Thank you !!
Ian
Hi there,
I’m looking forward to trying this for friends next week!
Can I substitute the honey with amber or robust maple syrup?
Thanks!
Genevieve Morrison
Absolutely. Maple syrup would work just as well. Have fun with the recipe! It’s one of my favorites to make for friends!
Ian
Awesome!! Cooking it tomorrow, will let you know how it goes!
Thank you!!
Claire
I made this recipe for my husband after finding whole duck for sale at Aldi. I had blackberries in the freezer, which I used for the sauce. I baked potatoes, sweet potato and pumpkin in some of the duck fat and boiled some broccolini. Absolutely delicious result – the duck was perfectly cooked, tender and well flavoured. Will definitely do again – thank you!
Genevieve Morrison
So happy it worked well for you! Thank you for the kind comment!
Becky
How is step 8 different from step 9?
Genevieve Morrison
In step 8, you’re just giving it an orange juice-balsamic wash. In step 9, you’re giving it a light honey glaze. It just makes the skin a bit crispier and flavorful.
Kathleen
Made this for Thanksgiving. I followed the directions perfectly. My duck was very much nearing temperature after the 1 hour and 40 minute mark. So I skipped to step 9 and only glazed once. Final product was rubbery to a point that I could barely remove the breast meat from the bone. The skin was unedible… also complete rubber, not crispy. Any thoughts on what might have gone wrong? Gave two stars because the glaze was good on vanilla bean ice cream per another’s comment.
Genevieve Morrison
So strange. Sadly I can’t imagine what went wrong, especially if the temperature of the duck was correct. The way you describe it, though, it sounds like it was overcooked. That would cause a “rubbery” texture. How much longer did it cook after you noticed it was reaching temperature, and did you read the temperature after you took it out? I’d like to help you get to the bottom of this.
Lisetta
good glaze. I’d like to point out that salmonella doesn’t live on duck, hence it can be cooked med rare.
Hema
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Vicki
I made this duck recipe for Christmas day dinner, 2020 it was so moist and delicious! Thank you for the detailed techniques. I will definitely make again. God bless you!
Genevieve Morrison
Thank you! So happy you enjoyed it! I made that duck for Thanksgiving this year since I only had 3 other folks to feed. It’s my favorite duck recipe!
Jennifer Serrano
This is a really great and detailed recipe. Made it for dinner tonight! Absolutely love the blackberry balsamic reduction sauce. The only problem I ran into was my 5lb duck (rohan) cooked too quickly (pretty much done at an hour and 40 minutes). I also noted that the fat didn’t render all the way while cooking. Not sure where I went wrong. Your insight would be helpful.
Overall, this will be my go to recipe for holiday duck dinners. 😋
Genevieve Morrison
Hummm… It’s tricky to know exactly why it cooked so quickly, but perhaps the fact that the duck had little fat might be the answer why it cooked so quickly. Perhaps it was just a very lean duck. I’m sure you did everything perfectly correct, though. I might make a note in the recipe, to check the duck‘s internal temperature after an hour and a half. It may be that the amount of fat your duck has will effect cook time. I’m glad to hear it turned out well, though! And so happy you liked the sauce, too!!
NANCY
IS ROASTING IN THE OVEN, MESSY?
Genevieve Morrison
Not at all. Unless you spill the fat as you’re taking the pan out of the oven, but that would be a highly unlikely thing to happen.