Easy, Crispy Roasted Duck

“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!"

- Vicki

READER REVIEW

5 pound peking duck 2 tbsp. kosher salt ½ tsp. smoked Spanish Paprika ½ orange – sliced in half 8 garlic cloves – sliced in half rosemary – a few sprigs 2 tbsp. balsamic vinegar 1 tbsp. orange juice

INGREDIENTS

FULL RECIPE

Easy, Crispy Roasted Duck

SERVES

4 people

COURSE

entree

TIME

2 hr. 40. min.

LEVEL

intermediate 

Preheat oven to 350 F. (176 C.) . Remove duck from packaging and remove the neck and giblets that are tucked inside the cavity. Either discard or use in another recipe.

1.

Use a sharp knife to score the duck fat, making a criss-cross pattern across the breast. You’ll also want to slice and poke the fatty flapping skin around the cavity to allow for better fat draining.

2.

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 underside and inside the cavity.

3.

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.

4.

Tuck the flapping skin in a bit to hold everything in, and tie the legs together with bakers string.

5.

Place the duck breast-side up on 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.

6.

After an hour, remove the pan and carefully flip the duck over. Place back in the oven for 40 minutes.

7.

Flip the duck back to breast-side up. In a small bowl, mix 1 tbsp. of balsamic vinegar and 1 tbsp. of orange juice. Brush the duck with the mixture. Place duck back in the oven for 20 minutes.

8.

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.

9.

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.

9.