This roast duck recipe glazed and baked in the oven is so good. Tender meat with crispy skin that’s a perfect main dish for Christmas or any holiday. We will show you how to cook a whole duck right here fresh, defrosted or frozen duck to fork tender.
Jump To
- How to Cook Duck in the Oven
- Ingredient Notes
- Duck Glaze Recipe
- Tips for Success
- Do you need to cover duck with foil when baking in the oven?
- How Long to Roast Duck in the Oven at 400
- How do you get crispy duck skin?
- Should you let a duck rest before slicing?
- Roast Duck Recipe
- How do you store leftover duck?
- How to reheat leftovers
Ever wondered how hard roasted duck would be to make on your own? It really isn’t. Yes it took me quite a while to think I could tackle it too but at the end of the day it didn’t take long. Now it is a family friendly holiday meal we love.
How to Cook Duck in the Oven
Ok so you’re new to this bird. You are totally comfortable cooking a whole chicken in the oven but would this work the same way? Kinda’. There isn’t a huge difference other than the seasonings and glaze at the end. Now you could skip the brown sugar sauce all together but OMG is it good!
If you just wanted it purely savory you can just follow the first few steps and not make the glaze, it is still incredibly delicious as is without it. You can find sugar free substitutes as well if needed. You’re going to want a casserole dish and some foil to get going on this. There will be juices so something rimmed is needed.
How do you cook a crispy roasted duck?
This is typically what you’re whole duck is going to look like. You do need to ensure that it is fresh or defrosted. With a roasted frozen duck you wouldn’t be able to crisp so keep that in mind, you’d have to wait until the end. The question of whether or not to rinse your bird varies. I typically do just a tad before drying the outside skin well with paper towels.
Ingredient Notes
- 1 duck whole
- A pinch of salt and pepper if you like
- 1/2 tsp granulated garlic or garlic powder
- Oregano and thyme
- Butter softened
Duck Glaze Recipe
- Soy sauce
- 1 tbsp Worcestershire sauce
- Brown sugar, or Splenda sugar free alternative
- Cornstarch used as a thickener
- Some apple cider vinegar
- Chicken broth
Tips for Success
There are two steps to get the protein inside super moist AND golden browned to perfection. You will need to cover the top so it can steam after it’s crispy. You could do it the opposite way too if you’d rather. Basically you need 60 minutes covered and 30 minutes uncovered to get the perfect result overall.
The reason why you really want to absorb all that moisture from the outside first is so you can get really crispy duck skin! I mean nobody wants rubbery yuck in your bite. Typically I don’t eat the outside myself but even looking at it isn’t appetizing unless you get some type of crunch out of it.
Do you need to cover duck with foil when baking in the oven?
Yes you do want to for the first hour or so in order to cook it properly into the center. Use a roasting pan or casserole dish works too just fine if that is all you have. Don’t worry if you are a new home cook and trying this for the first time, we’ll walk you thru this. 😉
How Long to Roast Duck in the Oven at 400
You are going to need about 1.5 hours. This will vary slightly depending on the size of the bird of course and if you want super crispy skin at the end you may need closer to 2 hours total to achieve a juicy moist center with crunchy skin.
How do you get crispy duck skin?
There are a few ways to do this. Peking gets it this way by deep frying it for a few minutes after baking in the oven to temp. You can set to broil for a few min. to crisp outside more, or sear outside before baking in a skillet with a bit of olive oil. Always make sure the bird is defrosted and skin is dried well in any of these cases for best results.
Should you let a duck rest before slicing?
Yes, you should allow it to rest for 15 minutes before slicing to keep the juices within. If you don’t the meat won’t be as juicy as the drippings will quickly release as soon as the knife is inserted {if doing so right out of the oven}. Then you can pour glaze over the top and serve. With the liquid duck fat on the bottom you could create your own gravy too.
Roast Duck Recipe
Equipment
- 1 Bowl
- 1 roasting pan or large casserole dish
Ingredients
- 1 duck
- 1.5 tsp salt
- 1/2 tsp granulated garlic, or garlic powder
- 1/2 tsp oregano
- 1/2 tsp thyme
- 4 tbsp butter, softened
- Duck Glaze
- 4 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1.5 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp apple cider vinegar
- 1/2 c chicken broth
Instructions
- In a bowl, mix soft butter, salt, spices, herbs. Make a butter paste. Rinse and dry the duck with paper towels, put on foil. With a sharp knife score the skin on top 3 times on each breast. Spread butter on all sides salt and spices. If you want to put fresh rosemary and thyme on top do so now.
- Cover with foil and leave for an hour. Preheat the oven to 400 F. Unwrap duck and place in a casserole dish (breast side up). For the first half hour, bake the duck without foil, then cover dish with foil and bake for another hour at 360 F.
- While this is baking, make the glaze. Mix everything except cornstarch in a saucepan. Bring to a boil. Whisk starch in 2 tbsp of cold water until smooth and pour into a saucepan. Once the glaze has thickened, remove the saucepan from the heat.
- The readiness of the duck can be checked like this – pierce the breast with a wooden skewer. If transparent fat flows, and temp reaches 165 in middle of thigh and breast, the duck is ready.
- Remove the fresh herbs from the top of the breast. Brush duck with glaze and serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you store leftover duck?
Only slice what you are going to eat, leave the rest whole to maintain moisture. Allow to cool and store in a freezer bag sealed shut without air inside. Store in fridge for up to 3 days.
How to reheat leftovers
When you are ready to reheat it, slice what you want, pour saved leftover glaze over the top and microwave for 30 seconds. Flip pieces over and heat again for 30 seconds. It should be warm enough now for you. It is important to add something to the top so keep your leftover sauce. You could spoon some broth or saved excess fat saved from the bottom of the pan over it instead too.
If you want to throw all the things together so dinner is ready at the same time you could prep some side dishes too. Our bake brussel sprouts and cauliflower are always a hit.
