Crispy Whole Roast Duck
Directions
- 1Defrost the duck completely, and let it sit at room temperature for 30 minutes.
- 2Preheat oven to 350℉.
- 3Score the duck's breast skin in a diamond pattern. Poke other fatty parts.
- 4Season the duck with salt and pepper, stuff the cavity with aromatics, and secure the opening with toothpicks.
- 5Place the duck on a rack in a roasting pan, roast for 60 minutes breast side up.
- 6Prick the skin, flip the duck, and roast for another 40 minutes.
- 7Make the glaze by simmering honey, soy sauce, balsamic vinegar, lemon and orange juice, and sweet chili sauce.
- 8Flip the duck breast side up, baste with glaze, and cook for another 40-50 minutes at 400℉, basting every 20 minutes.
- 9Let the duck rest for 15 minutes, remove the lemon from the cavity, and carve.
Ingredients
- 1 5-6 pound duck, thawed
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 small onion, coarsely chopped
- 6 garlic cloves
- 0.5 lemon, sliced
- 0.5 orange, sliced
- 0.5 small onion, sliced
- 1 rosemary sprig
- 2 sage leaves
- 1 thyme sprig
- 0.25 cup honey
- 2 tablespoons soy sauce
- 0.25 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 tablespoon sweet chili sauce
- 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℉).
Related recipes
Sweet and Sour Sauce
Chinese · Drink
Orange Chicken
Chinese · Drink
Da Hong Pao Milk Tea
Chinese · Drink
Bourbon Chicken
Chinese · Drink
Classic Orange Chicken
Chinese · Drink
Bang Bang Chicken
Chinese · Drink
General Tso's Chicken
Chinese · Drink1h
Papa TeaPapa Tea's Orange Chicken
Chinese · Drink
Crispy Honey Lemon Chinese Chicken
Chinese · Drink
One Pan Meal with Ground Beef
Chinese · Drink
Sweet and Sour Chicken & Rice Bowl
Chinese · Drink50m
HOISIN MUSHROOM ‘DUCK’ SANDWICHES
Chinese · Drink21m