Oven Roasted Duck
We eat a lot of chicken at home… it’s one of our favorite proteins. Of course, we like turkey too but reserve it for Thanksgiving or the Holidays 🎄. Another poultry that we enjoy maybe once or twice a year at the most is duck!
It’s not like I don’t love duck… au contraire, I do 💖! For some unknown reason, I don’t cook that often with it. I normally like serving it for special occasions. All together, I might have slightly over a dozen recipes in my repertoire with 5 of them already on the website.
Let’s add another one… my Oven Roasted Duck!
This straightforward recipe gives amazing results! Roasted in the oven until the internal temperature reaches 165ºF, you’ll end up with juicy and tender meat! It’s not complicated and perfect to serve at your next dinner party or for any special occasion 🥳…
After rinsing the bird under cold water 💦 and patting it dry, you might want to pluck any pinfeathers off using tweezers. Recently, I came across an article saying that there’s an easier way to remove them. The duck is quickly dipped in hot paraffin, left to dry for 15 minutes and then peel it off. I’m sure it works like a charm but I prefer keeping my paraffin for my personal use.
Another thing that also has to be done is to cut off the excess skin from the neck. It can be either discarded or make 👩🍳👨🍳 cracklings with it. If you opt for the second option, here’s how to do it…
– Cut the skin into equal pieces and drop them into a heavy-bottomed saucepan along with a splash of water so they don’t stick to the bottom.
– Slowly render the fat over medium-low heat for about 50 minutes to 1 hour ⏰ or until the skin pieces are crisp and have released all their fat, stirring occasionally.
– Strain the fat into a heatproof container such as a mason jar through a fine sieve lined with cheesecloth. After it’s cooled, transfer to the fridge for other recipes like Duck Fat Roasted Potatoes or make the best French fries ever 🍟!
– Season cracklings with salt and other spices such as dried rosemary, za’atar, etc., toss and put them on a plate lined with paper towels; allow to cool and crisp. They can be enjoyed as is or a topping for salads 🥗.
After stuffing the poultry, another step to do is to prick the skin with either a sharp pointy knife or a sausage pricker which makes this task go super-fast. Make sure not to pierce the meat. If you want to be fancy, you can make a diamond pattern with a sharp knife 🔪.
I like seasoning 🧂 my Oven Roasted Duck with a mix of Herbes de Provence and hot paprika. You get the earthiness from the first one and the heat from the second spice. Click on this link to make this French spice from scratch… Herbes de Provence • Make your own
To cook a whole duck 🦆, it’s about 30 minutes per pound or until the internal temperature reaches between 165ºF to 170ºF. I like placing a piece of foil on top for 45 minutes and remove it so the skin can crisp up.
As much as we enjoy chicken 🐓, it’s nice to switch it up to something else and step out from the routine. This easy Oven Roasted Duck is an amazing option! It can be served with mashed potatoes and veggies along with a sauce such as Raspberry Port Sauce. If there’s leftovers, I like making my Duck Ragù which is coming on November 13th…
Bon Appétit! 🍽
Check out these other delicious poultry recipes… 😀
– Canard aux Montmorency
– Chicken Biryani
– Turkey Croquettes
– Duck Breast with Blood Orange Sauce
– Chicken Valdostana
– Turkey à la King on Toast
– Roast Duck with Marmalade Glaze
– Huli-huli Chicken
– Turkey Tetrazzini
and for even more poultry recipes 🐓🦃🦆, click on this link… Recipe Category • Poultry
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Oven Roasted Duck
Hover to scale
Ingredients
- 1 whole duck (about 5 lbs.), rinsed under cold water and patted dry
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 small onion, quartered
- 1 small carrot, peeled and chopped roughly
- 4 large cloves garlic
- 1 tbsp. Herbes de Provence see Recipe
- 1/2 tsp. hot paprika
Directions
- Preheat oven to 350ºF
- Pluck any pinfeathers off duck using tweezers and cut off the excess skin from the neck.
- Season cavity with salt and pepper before stuffing it with onions, carrots and garlic. Tie the legs together using kitchen twine.
- Prick the skin, making sure not to pierce the meat, with either a sharp pointy knife or a sausage pricker.
- In a small bowl, combine Herbes de Provence and hot paprika; whisk until well mixed. Rub on top of duck breast and legs; season with more salt and pepper.
- Place the bird, breast side up, in a roasting pan lined with foil with a rack sitting on top. Cover loosely with foil and transfer to the preheated oven.
- Roast 30 minutes per pound or until the internal temperature reaches 165ºF; remove the foil 45 minutes after the duck is in the oven.
- Remove from the heat, cover loosely again with foil and let it sit 10 minutes before serving.
Don't forget to rate and comment on this recipe!
Boyfriend loves duck and this recipe looks pretty easy. Thanks chef for all your recipes
It’s my pleasure 😀! There are a few more duck recipes on the website so have a look! Enjoy the rest of your day Bee 🌞
Roasted duck is delicious and a change of pace
That’s right plus it’s so easy to make! Enjoy your day Jesse 🌞