Print

Perfect Savory Roasted Duck Recipe Easy Holiday Feast Ideas

savory roasted duck - featured image
Print Recipe

A simple and approachable roasted duck recipe featuring a slow roasting technique with a savory herb rub and honey glaze, perfect for holiday gatherings and special dinners.

Ingredients

Scale
  • 1 whole duck (about 5–6 pounds / 2.3–2.7 kg)
  • Sea salt and freshly ground black pepper, to taste
  • 4–5 fresh garlic cloves, minced
  • 2–3 sprigs fresh rosemary
  • 2–3 sprigs fresh thyme
  • Zest and juice of 1 large orange
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 medium onion, quartered
  • Chopped carrots and celery (optional, for roasting tray)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Remove the neck and giblets from the duck cavity if included. Pat the duck dry thoroughly with paper towels.
  3. Score the skin in a crisscross pattern, being careful not to cut into the meat.
  4. Season the inside and outside of the duck generously with sea salt and black pepper. Rub minced garlic, chopped rosemary, and thyme all over the bird, including inside the cavity.
  5. Stuff the cavity with the quartered onion and orange halves.
  6. In a small bowl, mix honey, orange juice, orange zest, and olive oil to prepare the glaze. Set aside.
  7. Arrange chopped carrots and celery on the bottom of a roasting pan to create a natural roasting rack (optional). Place the duck breast side up on the rack or vegetables.
  8. Roast the duck for about 1 hour 45 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C). Every 30 minutes, baste the duck with its own rendered fat and brush on some of the honey glaze.
  9. For the last 15 minutes, increase oven temperature to 400°F (204°C) and brush the duck generously with the glaze to caramelize the skin.
  10. Remove the duck from the oven and tent loosely with foil. Let it rest for 15-20 minutes before carving.
  11. Slice the duck breast thinly and serve.

Notes

Pat the duck dry thoroughly and let it sit uncovered in the fridge for an hour if possible to dry the skin for crispiness. Score the skin carefully to allow fat to render without cutting into the meat. Baste every 30 minutes with rendered fat and honey glaze. For extra crispiness, broil briefly at the end but watch closely to avoid burning. Save duck fat for roasting potatoes or sautéing vegetables.

Nutrition

Keywords: roasted duck, holiday recipe, savory duck, easy duck recipe, holiday feast, herb roasted duck, honey glaze duck, crispy duck skin, gluten-free duck

Find it online: https://bouncybowl.com/perfect-savory-roasted-duck-recipe-easy-holiday-feast-ideas/