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+ servings
A cooked duck on a baking grate.
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4.45 from 18 votes

Roasted Duck with Blackberry & Balsamic Reduction Sauce

This crispy roasted duck with blackberry & balsamic reduction sauce is such an easy (and fancy) roasted duck recipe!
Prep Time5 mins
Cook Time2 hrs 20 mins
Resting Time15 mins
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: International
Servings: 4 people
Calories: 663kcal


  • 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)


For the Duck

  • 5 pound peking duck - thawed
  • 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

For the Blackberry Balsamic Reduction Sauce

  • 6 oz. blackberries
  • ¼ 

    cup orange juice
  • 2 tbsp. sugar
  • tbsp. balsamic vinegar


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. 


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 your duck.
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. Use a roasting pan that's deep enough to hold 16-24 oz. of fat.
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. 
4. Save the fat for other recipes or throw it away.
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! 


Serving: 275grams | Calories: 663kcal | Carbohydrates: 42g | Protein: 30g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 925mg | Potassium: 527mg | Fiber: 2.6g | Sugar: 29g | Vitamin A: 19IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 14mg