Description
This Crispy Whole Roast Duck recipe delivers perfectly crispy skin with tender, moist meat infused with aromatic flavors. The duck is slowly roasted and glazed with a sweet and savory orange-honey mixture, complemented by a stuffing of garlic, shallots, fruit, and herbs. Ideal for holiday celebrations or special dinners, this dish offers a delightful balance of texture and rich taste that will impress your guests.
Ingredients
Scale
Main Ingredients
- 5-6 lb whole duck
- 2 tbsp salt
- 4 garlic cloves, halved
- 2 shallots, halved
- 1 orange, quartered
- 1 apple, quartered
- 1/4 cup prunes
- Fresh herbs (sage, rosemary, tarragon)
- Pomegranate, figs, grapes for garnish
Glaze Ingredients
- 1 cup honey
- 1 tbsp molasses
- 3 tbsp orange juice
- 1 tbsp hoisin sauce
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp salt
Instructions
- Defrost and dry the duck: If using a frozen duck, completely defrost it in the refrigerator for 1-2 days. Once thawed, rinse and pat dry thoroughly. For best results, leave the duck uncovered in the refrigerator overnight to dry the skin, which helps it crisp up during roasting.
- Score and prep the skin: Use a sharp knife to carefully score the duck’s breast skin in a diamond pattern, cutting only through the skin and fat, avoiding the meat. Trim excess fat and prick the skin all over with a knife to release fat during cooking without piercing the meat.
- Season and stuff the duck: Season the entire duck generously with salt, including the inside cavity. Stuff the cavity with garlic cloves, shallots, orange quarters, apple quarters, and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening to seal in the moisture. Cross the legs and tie them tightly with cooking twine, then fold the wings underneath the bird.
- Initial roasting (breast side up): Place the duck on a rack inside a roasting pan. Roast in a preheated oven at 350°F (175°C) breast side up for 1 hour.
- Poke and flip the duck: After 1 hour, remove the duck and prick the skin all over again to help render fat. Then flip the duck breast side down and roast for another hour at 350°F (175°C).
- Prepare the glaze: In a medium saucepan, combine honey, molasses, orange juice, hoisin sauce, black pepper, garlic powder, and salt. Simmer over medium heat, stirring occasionally, until the glaze thickens, about 10 minutes. Remove from heat and set aside.
- Final roasting and glazing: After 2 hours total roasting, remove the duck from the oven and prick the skin once more. Increase the oven temperature to 400°F (200°C) and return the duck breast side up. Roast for 15 minutes to crisp the skin further. Then brush generously with the prepared glaze and roast for an additional 5-7 minutes to caramelize the glaze.
- Rest and serve: Remove the duck from the oven and allow it to rest for 10-15 minutes before carving. Garnish with fresh herbs, pomegranate seeds, figs, and grapes as desired. Serve and enjoy!
Notes
- This roasting technique ensures a crispy, flavorful skin and moist meat inside.
- Overnight drying in the fridge is key for crispiness, so plan ahead.
- The combination of fruits and herbs inside the cavity adds subtle aromatic sweetness and complexity.
- Use a roasting rack to keep the duck elevated and allow fat to drip away, resulting in crisp skin.
- Glaze can be adjusted to taste—more honey for sweetness or extra hoisin sauce for savory depth.
- Letting the duck rest before carving helps juices redistribute for tender meat.
Nutrition
- Serving Size: 1/6 of duck with glaze
- Calories: 650 kcal
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 13 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
