Crispy Whole Roast Duck

140 mins
Serves 6
https://www.africanbites.com/whole-roast-duck/#h-recipe-ingredients

Directions

  1. 1Defrost the duck completely, and let it sit at room temperature for 30 minutes.
  2. 2Defrost the duck completely, and let it sit at room temperature for 30 minutes.
  3. 3Defrost the duck completely, and let it sit at room temperature for 30 minutes.
  4. 4Preheat oven to 350℉.
  5. 5Preheat oven to 350℉.
  6. 6Preheat oven to 350℉.
  7. 7Score the duck's breast skin in a diamond pattern. Poke other fatty parts.
  8. 8Score the duck's breast skin in a diamond pattern. Poke other fatty parts.
  9. 9Score the duck's breast skin in a diamond pattern. Poke other fatty parts.
  10. 10Season the duck with salt and pepper, stuff the cavity with aromatics, and secure the opening with toothpicks.
  11. 11Season the duck with salt and pepper, stuff the cavity with aromatics, and secure the opening with toothpicks.
  12. 12Season the duck with salt and pepper, stuff the cavity with aromatics, and secure the opening with toothpicks.
  13. 13Place the duck on a rack in a roasting pan, roast for 60 minutes breast side up.
  14. 14Place the duck on a rack in a roasting pan, roast for 60 minutes breast side up.
  15. 15Place the duck on a rack in a roasting pan, roast for 60 minutes breast side up.
  16. 16Prick the skin, flip the duck, and roast for another 40 minutes.
  17. 17Prick the skin, flip the duck, and roast for another 40 minutes.
  18. 18Prick the skin, flip the duck, and roast for another 40 minutes.
  19. 19Make the glaze by simmering honey, soy sauce, balsamic vinegar, lemon and orange juice, and sweet chili sauce.
  20. 20Make the glaze by simmering honey, soy sauce, balsamic vinegar, lemon and orange juice, and sweet chili sauce.
  21. 21Make the glaze by simmering honey, soy sauce, balsamic vinegar, lemon and orange juice, and sweet chili sauce.
  22. 22Flip the duck breast side up, baste with glaze, and cook for another 40-50 minutes at 400℉, basting every 20 minutes.
  23. 23Flip the duck breast side up, baste with glaze, and cook for another 40-50 minutes at 400℉, basting every 20 minutes.
  24. 24Flip the duck breast side up, baste with glaze, and cook for another 40-50 minutes at 400℉, basting every 20 minutes.
  25. 25Let the duck rest for 15 minutes, remove the lemon from the cavity, and carve.
  26. 26Let the duck rest for 15 minutes, remove the lemon from the cavity, and carve.
  27. 27Let the duck rest for 15 minutes, remove the lemon from the cavity, and carve.

Ingredients

  • 1 5-6 pound duck, thawed
  • 1 5-6 pound duck, thawed
  • 1 5-6 pound duck, thawed
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon black pepper, freshly ground
  • 1 small onion, coarsely chopped
  • 1 small onion, coarsely chopped
  • 1 small onion, coarsely chopped
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 0.5 lemon, sliced
  • 0.5 lemon, sliced
  • 0.5 lemon, sliced
  • 0.5 orange, sliced
  • 0.5 orange, sliced
  • 0.5 orange, sliced
  • 0.5 small onion, sliced
  • 0.5 small onion, sliced
  • 0.5 small onion, sliced
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 2 sage leaves
  • 2 sage leaves
  • 2 sage leaves
  • 1 thyme sprig
  • 1 thyme sprig
  • 1 thyme sprig
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons orange juice
  • 2 tablespoons orange juice
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon sweet chili sauce
  • 1 salt
  • 1 salt
  • 1 salt

Equipment

roasting panracksharp knifetoothpickscooking twinemeat thermometer (optional)medium pan

Tips

  • If using frozen duck, thaw completely in the refrigerator for 1-2 days. Take it out 30 minutes before cooking.
  • Score the duck skin in a diamond pattern, cutting only the skin, to allow fat to escape.
  • Stuff the cavity with onion, garlic, lemon, orange, rosemary, sage, and thyme. Use toothpicks to close the opening.
  • Roast at 350℉ for 60 minutes, breast side up. Prick the skin again, flip, and roast for 40 minutes more.
  • Make a glaze with honey, soy sauce, balsamic vinegar, lemon juice, orange juice, and sweet chili sauce. Simmer until thickened.
  • Brush the duck with the glaze and cook at 400℉ for another 40-50 minutes, brushing every 20 minutes.
  • Let the duck rest for 15 minutes before carving.
  • Use a meat thermometer to check for doneness (165℉).