Roasted duck is the dinner party flex that nobody expects. The skin shatters like glass. The meat is dark, rich, and impossibly juicy. And the secret? It’s actually easier than roasting a chicken.
The magic is in the prep. Dry the skin. Poke it all over. Let it rest in the fridge overnight. Then roast hot and fast. That’s it. You’ve got restaurant duck at home.
Step-by-Step Instructions
Dry the Duck (Critical)
Remove giblets. Pat duck completely dry inside and out with paper towels.
Using a fork or skewer, prick the skin all over—especially the fatty areas (breast, thighs). Do not pierce the meat.
Season and Rest
Mix salt, five-spice, and pepper. Rub all over duck, inside and out.
Place duck on a rack over a baking sheet. Refrigerate UNCOVERED for at least 4 hours (overnight is best). This dries the skin for maximum crispiness.
Preheat and Stuff
Preheat oven to 425°F (220°C). Stuff duck cavity with orange quarters, garlic, and herbs.
Roast the Duck
Place duck breast-side up on a rack in a roasting pan. Add 1 cup water to the pan (prevents smoke).
Roast for 45 minutes. Flip duck breast-side down. Roast another 30 minutes.
Flip back to breast-side up. If using glaze, brush on now. Roast final 10-15 minutes until skin is deep brown and crispy. Internal temp should reach 165°F (74°C) in the thigh.
Rest and Serve
Let duck rest for 15 minutes before carving. Serve with roasted potatoes or rice.
Summary
Prep Time: 15 minutes (+ drying time) | Cook Time: 1.5 hours | Total Time: 1 hour 45 minutes (plus overnight drying)
Yield: 2-4 servings
Difficulty: Medium
Storage Notes
How to Store Leftovers:
Refrigerate for up to 4 days. Reheat in a 375°F oven for 10 minutes to re-crisp the skin. Save the fat! Duck fat is liquid gold for roasting potatoes.
Pro Tip:
Don’t skip the overnight drying step. That uncovered rest in the fridge is the difference between flabby skin and glass-crispy skin. Patience pays.
