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Infused with the flavor of fresh rosemary and orange during roasting, this roasted duck recipe is simple to prepare and makes an impressive centerpiece for any gathering. It’s served with a simple orange and rosemary sauce that’s not only delicious with duck but also works with other main dishes like chicken, pork, or even salmon.
Notes from the MGC Kitchen
In our search for the best way to roast duck, we found a lot of variance when it comes to time, technique, and temperature. After testing a number of roast duck recipes, we’ve settled on this slow-roasted version for four reasons:
- Slow-roasting is the easiest way to make a roast duck.
- It doesn’t produce smoke like higher roasting temperatures do.
- The skin turns out crispy and golden every time.
- The meat stays moist and tender – even near the ends of the drumsticks!
This slow-roasting method for cooking a whole duck will take you a few hours, but the hands-on time is minimal and you’ll have plenty of time to prepare side dishes and relax with guests while the duck is in the oven.
Key Ingredients & Shopping Tips
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- WHOLE DUCK: Fresh duck is not all that easy to find, so check your grocer’s freezer case. Pekin duck (aka Long Island duck) is the most common variety you’ll find in your local market and has the mildest flavor. Muscovy has a stronger taste, and Moulard is a variety generally used to make duck confit.
- ORANGES: We recommend using navel oranges so you don’t need to deal with any seeds and since you’ll be using the zest too, look for organic if possible.
- ROSEMARY: Fresh rosemary is a must for this recipe as dried will not impart the same quality of flavor.
Shopping for Whole Duck
How Much To Buy
A Pekin duck generally weighs 5-1/2 to 6 pounds and this weight likely includes the giblets, necks, liver, and heart. When you factor in how much fat is rendered from the skin during the cooking process, you’ll find that a duck this size yields only about 4 servings.
If you plan on serving a larger group you can use a large roasting pan and set two whole ducks on the rack end to end. The cooking instructions would remain the same, you’d just want to double the sauce recipe to accommodate the extra meat.
HAVING TROUBLE FINDING WHOLE DUCK LOCALLY? We get it – it’s not always available where we live either. We recommend ordering online from D’Artagnan. Their Pekin duck is humanely raised with no antibiotics or hormones and we’ve always found it to be positively delicious.
How To Make Roast Duck: An Overview
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU BEGIN: Coat a roasting pan and rack with nonstick spray. Slice a navel orange, saving four center slices for garnish, and cut the rest into wedges.
PREP THE DUCK: Remove the neck, giblets, and any excess skin. Rinse and pat the duck dry inside and out. Season the cavity with salt and pepper, then stuff it with orange wedges and rosemary. Tuck the wings under and tie the legs together and let stand, uncovered, at room temperature for an hour.
TIP: For the crispiest skin, let the duck air-dry uncovered in the fridge overnight.
ROAST THE DUCK: Preheat the oven. Prick the skin all over (without piercing the meat) and season with salt and pepper. Place the duck breast side up on the rack and roast for a half hour, then turn it breast side down for another half hour. Rotate the pan as well for even browning. Continue roasting, turning the duck every 30 minutes, until the thigh meat is fully cooked (about 2-1/2 hours total). Let it rest under foil before carving, draining any excess fat from the cavity.
MAKE THE ORANGE ROSEMARY SAUCE: While the duck rests, simmer orange juice, rosemary, and mustard until reduced. Stir in vinegar, butter, and orange zest, seasoning to taste.
GARNISH AND SERVE: Carve the duck, garnish with orange slices and rosemary, drizzle with sauce, and enjoy!
Expert Cooking Tips
Here are a few tips to ensure your roast duck will turn out tender and juicy with crispy, golden skin:
- KEEP AN EYE ON THE BROWNING: Most ovens have some hot spots, so if you find that you’re getting too much browning on some areas of the skin, shield those areas with foil.
- USE TONGS TO TURN THE DUCK: The easiest way to flip your duck over is to get a sturdy pair of tongs and insert them into the cavity to pick the duck up and transfer it to a plate. Flip it over on the plate, then use the tongs again to put it back on the roasting rack.
- ROTATE THE ROASTING PAN: Each time you flip the duck over, rotate the roasting pan in the oven. This is a good practice for all types of roasting as it helps for even browning.
- COAT THE ROASTING RACK TO PREVENT STICKING: Coat your racks very thoroughly with nonstick spray to make turning the duck over as easy as possible. If you can, get someone to help you when you flip the duck and have them re-coat the rack each time. You don’t want to leave any of that delicious, crispy skin on the rack!
What to Serve With Roast Duck
If you’re wondering what to serve with roasted duck, our dinner menu includes a perfectly paired appetizer, two side dishes, and a light dessert.
APPLE CRANBERRY CHUTNEY – This easy, make-ahead accompaniment for cheese and crackers pairs well with sharp cheddar or a soft ripe cheese like Brie.
SAVORY CORN BREAD STUFFING – Flavored with bits of bacon, sautéed onion, and thyme, this cornbread stuffing makes a nice contrast to the sweet and savory flavor of the duck.
GARLIC BRAISED GREEN BEANS – This side dish is flavorful but simple enough that it won’t distract from the star of your meal, the duck.
ORANGE SPICED POACHED PEARS – Wrap up the meal with a light dessert of pears poached in orange juice and flavored with ginger, nutmeg, and vanilla.
FLAVOR VARIATION: SPICED POMEGRANATE SAUCE
If you’re planning to serve duck as an alternative to roast turkey for Thanksgiving or Christmas, you might want to try our holiday-inspired spiced pomegranate sauce.
Related Recipes You’ll Love
All types of poultry taste great when roasted and we’ve got a couple of great alternatives to duck. Glazed Cornish hens are easy to prepare and they make great presentation for a special occasion. And, if you’ve never tried roast capon before, it could easily become your favorite alternative to that classic Thanksgiving turkey.
Slow Roasted Duck with Orange Sauce
Ingredients
- 1 Pekin, Long Island duck, 5 to 6 pounds
- Salt and freshly ground black pepper
- 1 large navel orange
- 2 sprigs fresh rosemary, plus more for garnish
For the Orange Rosemary Sauce:
- 1 cup orange juice, freshly squeezed if possible
- 1 tablespoon finely chopped fresh rosemary, (or less to taste – see notes)
- 2 teaspoons Dijon-style mustard
- 1 teaspoon balsamic vinegar
- 1 tablespoon butter
- Zest of 1 orange
Instructions
- Thoroughly coat a roasting pan and rack with nonstick spray.
- Cut 4 slices from the center of the orange for garnish and refrigerate until ready to serve. Cut the remainder of the orange into wedges and set aside.
Prepare the duck:
- Remove the neck, giblets, liver and heart from the cavity of the duck and reserve for another use or discard. Trim away any flaps of excess skin from around the cavity and tail area. Rinse the duck in cool water and pat dry with paper towels inside and out.
- Season the duck's cavity with kosher salt and freshly ground black pepper, then stuff with the orange wedges and rosemary sprigs. Bend the wing tips under the bird and tie the legs together with cotton twine. Place the duck, breast side up on the prepared roasting rack.TIP: If you're able, prep the duck ahead of time and refrigerate uncovered overnight. This will help to dry the skin, making for a crispier end result.
- Before roasting, set the duck aside for 1 hour to allow it to come to room temperature (do not cover).
Roast the duck:
- Preheat the oven to 350°F.
- Using the tip of a sharp knife, prick the skin of the duck all over (1/4-inch spacing), being careful not to pierce all the way through to the meat. Rub kosher salt and pepper all over the duck, top and bottom, then place it in the oven and roast for 30 minutes.
- Remove the duck from the oven, turn it breast side down on the rack (see notes), rotate the roasting pan and continue roasting.
- Repeat this process every 30 minutes until an instant-read thermometer inserted in the thickest part of the duck's thigh registers 165°F. Total cooking time should be about 2-1/2 hours.
- Once cooked, tilt the duck to drain the fat and juices that have accumulated in the cavity into the roasting pan. Tent loosely with foil and allow it to rest for 10 to 15 minutes before carving.
Make the orange sauce:
- While the duck rests, prepare the sauce. Combine the orange juice, rosemary and Dijon mustard in a small saucepan and bring to a rapid simmer over medium-high heat. Cook, uncovered, until reduced to about 1/2 cup, 6 to 8 minutes.
- Remove from the heat, add the vinegar, butter and orange zest and stir until the butter has melted. Season to taste with salt and pepper.
Carve and serve:
- To serve, transfer the carved duck to a serving platter and garnish with fresh orange slices and sprigs of rosemary. Drizzle with sauce and serve immediately.
Notes
Expert Cooking Tips
Here are a few tips to ensure your roast duck will turn out tender and juicy with crispy, golden skin: KEEP AN EYE ON THE BROWNING: Most ovens have some hot spots, so if you find that you’re getting too much browning on some areas of the skin, shield those areas with foil. USE TONGS TO TURN THE DUCK: The easiest way to flip your duck over is to get a sturdy pair of tongs and insert them into the cavity to pick the duck up and transfer it to a plate. Flip it over on the plate, then use the tongs again to put it back on the roasting rack. COAT THE ROASTING RACK TO PREVENT STICKING: Coat your racks very thoroughly with nonstick spray to make turning the duck over as easy as possible. If you can, get someone to help you when you flip the duck and have them re-coat the rack each time. You don’t want to leave any of that delicious, crispy skin on the rack! ROTATE THE ROASTING PAN: Each time you flip the duck over, rotate the roasting pan in the oven. This is a good practice for all types of roasting as it helps for even browning.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I looked online for an orange duck recipe that used simple ingredients. I don’t have 5 spice powder or grande marnier. This one was easy and the result was amazing! I was surprised how easy it was to prepare.
this was my third attempt at making roast duck for New Year’s. All previous times, duck was a bit tough and a bit on the dry side. Turning the duck every 40 minutes and stuffing it with oranges did the trick. the skin was crispy but the meat itself was succulent and lickin’ good!
I did make a small change: Instead of the butter, I added the duck fat (from the roast) and some ginger powder.
Hi there,
I’m so glad to hear that this method of cooking the duck worked out for you. Even though it’s a little awkward to do, turning it during cooking really does help keep the meat juices evenly distributed. I like that you added the duck’s pan drippings and a little ground ginger to the sauce too. Thanks for taking the time to share your tips!
This was the first time I’d ever made a roast duck and it came out perfect. I forgot to buy fresh rosemary for the sauce, but it was still delicious with the duck. Next time I’ll be sure to include it though.
Hi Celia,
So glad to hear the duck turned out well. Thanks for letting us know!