Roast Duck Recipe

Roast Duck Recipe:

History and Fun Facts:
Roast duck is a classic dish that has a rich and storied history. Ducks have been a popular food source since ancient times, and references to roasted duck can be found in various cultures around the world. The Chinese cuisine, for example, is famous for its Peking duck, which is traditionally served with pancakes, hoisin sauce, and sliced cucumbers and scallions.

In Western cuisine, roast duck has been a delicacy since the Middle Ages, often featured in feasts and banquets prepared for kings and nobles. It was considered a sign of wealth and sophistication. The method of roasting a duck is similar to that of roasting a chicken, but with some slight variations to enhance the unique flavors of duck meat.


- 1 whole duck, approximately 4-5 pounds
- Salt and pepper, to taste
- 1 onion, quartered
- 2 garlic cloves, crushed
- Fresh herbs (such as thyme, rosemary, and parsley)
- 1 cup giblet stock (or chicken stock)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Currant jelly, for serving


1. Preheat your oven to 375°F (190°C).

2. Start by preparing the duck. Remove any giblets or innards from the cavity and discard or reserve for making giblet stock. Rinse the duck thoroughly, inside and out, and pat it dry with paper towels.

3. Season the duck generously with salt and pepper, both inside and outside the cavity.

4. Stuff the cavity with quartered onion, crushed garlic cloves, and a handful of fresh herbs of your choice. This will infuse the duck with aromatic flavors while it roasts.

5. Truss the duck by tying the legs together with kitchen twine, which will help to keep the shape of the bird and ensure even cooking.

6. Place the duck on a roasting rack in a roasting pan, breast-side up. This will allow the fat to render while roasting, resulting in a crispy skin.

7. Roast the duck in the preheated oven for approximately 20 minutes per pound. For a 4-5 pound duck, this will take about 1.5 to 2 hours. Baste the duck with its own juices every 30 minutes to keep it moist and flavorful.

8. While the duck is roasting, prepare the giblet sauce. In a saucepan, melt butter over medium heat. Stir in the flour to create a roux, then slowly whisk in the giblet stock (or chicken stock). Continue cooking and stirring until the sauce thickens and reaches a smooth consistency. Season with salt and pepper to taste.

9. Once the duck is done roasting, remove it from the oven and allow it to rest for 10-15 minutes before carving. This resting period will allow the juices to redistribute and make the meat even more tender and juicy.

10. Carve the duck by removing the legs and thighs first, then slicing the breast meat. Serve the succulent slices of roast duck with the giblet sauce and a dollop of currant jelly on the side.

Similar Recipe Dishes:

1. Peking Duck: This famous Chinese dish involves air-drying the duck and then roasting it until the skin becomes thin and crispy. The duck is typically served with thin pancakes, hoisin sauce, sliced cucumbers, and scallions.

2. Duck à l'Orange: A popular French dish that combines roast duck with a citrusy orange sauce. The sauce is made using fresh orange juice, zest, some stock, and a touch of sweetness.

3. Duck Confit: This traditional French method involves curing the duck legs with salt and then slowly cooking them in duck fat until they become tender and flavorful. The result is tender, succulent meat with a delectably crispy skin.

Roast duck is a versatile and delicious dish that can be enjoyed on various occasions, from festive holidays to intimate family gatherings. Its rich flavors and crispy skin make it an instant favorite for anyone looking to elevate their dining experience. So, gather your ingredients, follow the instructions, and savor the delightful taste of a perfectly roasted duck.



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