Oven-roasted whole duck is an impressive main dish perfect for the holidays or any special occasion! This roast duck recipe has tender and juicy meat with crispy skin. Served with crispy potatoes, onions, and your favorite side dish this is the perfect family dinner or holiday meal!
1.5 ounce package fresh poultry herbs(thyme, rosemary, and sage)
1large head of garlicpartially crushed
Optional
7medium baby red potatoessliced in half
Half red onionsliced
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Instructions
Preheat the oven to 350 degrees Fahrenheit. Rinse the duck then pat dry with paper towels. Trim away any excess fat with kitchen shears, then using a sharp knife cut the skin on the breast side into a diamond pattern. Be careful not to pierce the meat otherwise, it could dry out.
Rub the whole duck including the inside cavity with kosher salt. Then rub with the dried seasonings - dried rosemary, thyme, ground paprika, cayenne pepper, and black pepper. Stuff the duck cavity with the fresh poultry blend herbs and the whole head of garlic partially crushed with a cup or a heavy-bottomed pot.
Cross the duck legs tie them together with kitchen twine then place the duck into a large roasting pan or large cast iron skillet breast side up. Put a little oil on the matte side of a large piece of aluminum foil (so it doesn’t stick to the duck skin) then cover the duck with it.
Place the duck into the oven to roast for 2.5 hours. Check on it every 30 minutes or so.
Remove the duck from the roasting pan to a cutting board. Drain all of the fat from the pan then add the sliced red potatoes and the sliced red onions to the bottom of the roasting pan then finally place the duck on top of the vegetables, breast side up. Increase the heat to 425 degrees Fahrenheit then cook uncovered for another 30 minutes or until the potatoes are cooked through the duck has crispy skin.
Cut off the kitchen twine and remove the head of garlic and fresh herbs. Allow the duck to rest for at least 15 minutes before carving and serving. Enjoy!
Notes
*If your duck is frozen, thaw it in the refrigerator until it is no longer frozen solid (this may take several days). After that, you can finish the thawing process in a large bowl or pot of cold water until it's no longer icy. Just make sure to change out the water every 30 minutes or so. Store any left duck meat in an air-tight container or large gallon bag in the refrigerator for up to 5 days. Freeze in a freezer bag or freezer-safe container for several weeks. Reheat duck meat covered in the oven at 400 degrees Fahrenheit for 10 - 15 minutes or until heated through.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.