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Roasted Whole Duck with Orange Glaze
Elevate your dinner game with this mouthwatering roasted whole duck recipe, perfectly glazed with a sweet and tangy orange sauce. This show-stopping dish is sure to impress your family and friends.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 tablespoons olive oil
– 1/4 cup orange marmalade
– 1/4 cup honey
– 2 tablespoons freshly squeezed orange juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, whisk together olive oil, orange marmalade, honey, orange juice, and Dijon mustard.
4. Rub the glaze all over the duck, making sure to get some under the skin as well.
5. Season the duck with salt and pepper to taste.
6. Place the duck in a roasting pan and roast for 30 minutes.
7. Reduce oven temperature to 375°F (190°C) and continue roasting for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the duck rest for 10 minutes before carving and serving.
Cooking Time: Approximately 50-55 minutes
Crispy Whole Duck with Five-Spice Rub
This recipe yields a perfectly crispy-skinned duck with a flavorful five-spice rub, perfect for special occasions or everyday meals.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 tbsp five-spice powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup vegetable oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together five-spice powder, salt, and black pepper.
3. Rub the spice mixture all over the duck, making sure to get some under the skin as well.
4. Place the duck in a roasting pan and drizzle with vegetable oil.
5. Roast the duck for 20 minutes, then reduce heat to 375°F (190°C) and continue cooking for an additional 40-45 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the duck rest for 10 minutes before carving and serving.
Cooking Time: 1 hour 5 minutes
Slow-Roasted Whole Duck with Herbs
Savor the rich flavors of a slow-roasted whole duck, infused with aromatic herbs and perfectly caramelized.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– 2 sprigs fresh thyme, chopped
– 1 lemon, quartered
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, mix together olive oil, rosemary, thyme, salt, and pepper.
4. Rub the mixture all over the duck, making sure to get some under the skin as well.
5. Stuff the cavity with lemon quarters.
6. Place the duck in a roasting pan and put it in the oven.
7. Roast for 2-3 hours or until the internal temperature reaches 165°F (74°C).
8. Remove from oven and let rest for 15 minutes before carving.
Cooking Time: Approximately 2-3 hours
Whole Duck Confit with Garlic and Thyme
A classic French dish that’s perfect for special occasions or cozy nights in. Slow-cooked to tender perfection, this whole duck confit is infused with the rich flavors of garlic and thyme.
Ingredients:
– 1 (3-4 lb) whole duck
– 2 tbsp kosher salt
– 1 tsp black pepper
– 6-8 cloves garlic, minced
– 2 sprigs fresh thyme
– 1 cup duck fat or vegetable oil
Instructions:
1. Preheat oven to 275°F (135°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, mix together kosher salt and black pepper. Rub all over the duck, making sure to get some under the skin as well.
4. Stuff the cavity with minced garlic and fresh thyme sprigs.
5. Place the duck in a large Dutch oven or oven-safe pot and pour in the duck fat or oil.
6. Cover the pot with a lid and bake for 2-1/2 to 3 hours, or until the meat is tender and falls off the bone.
7. Remove from the oven and let rest for 10 minutes before carving and serving.
Cooking Time: 2-1/2 to 3 hours
Peking-Style Whole Duck with Hoisin Sauce
Experience the authentic flavors of Peking duck with this classic recipe, featuring a crispy-skinned whole duck glazed with sweet and savory hoisin sauce. This dish is perfect for special occasions or dinner parties.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 tablespoons hoisin sauce
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 2 tablespoons vegetable oil
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, and cornstarch.
3. Score the duck’s skin in a diamond pattern, being careful not to cut too deeply.
4. Rub the duck with vegetable oil and season with garlic and ginger.
5. Place the duck on a roasting rack and roast for 30 minutes.
6. Brush the hoisin sauce mixture all over the duck and return to the oven for an additional 15-20 minutes, or until the skin is crispy and golden brown.
7. Garnish with chopped scallions, if desired.
Cooking Time: Approximately 45-50 minutes.
Whole Duck Stuffed with Apples and Sage
Transform a classic roasted duck into a sweet and savory masterpiece by filling it with tender apples and fragrant sage.
Ingredients:
– 1 whole duck (3-4 lbs)
– 2-3 apples, peeled and sliced
– 1/4 cup chopped fresh sage
– 2 tbsp butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. Stuff the duck cavity with apple slices and sprinkle with chopped sage.
4. Dot the breast with melted butter and season with salt and pepper.
5. Place the duck in a roasting pan, breast side up.
6. Roast for 30 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and continue cooking for an additional 20-25 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10-15 minutes before carving and serving.
Cooking Time: 50-60 minutes
Smoked Whole Duck with Cherry Glaze
Transform your dinner table with this show-stopping smoked whole duck recipe, perfectly glazed with a sweet and tangy cherry sauce.
Ingredients:
– 1 (3-4 lb) whole duck
– 1 cup cherry wood chips
– 1/4 cup brown sugar
– 2 tablespoons honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, honey, apple cider vinegar, Dijon mustard, and smoked paprika.
3. Rub the mixture all over the duck, making sure to get some under the skin as well.
4. Place the duck in the smoker, breast side up. Close the lid and smoke for 4 hours.
5. During the last hour of smoking, prepare the cherry glaze by mixing together 1/2 cup cherry preserves and 2 tablespoons honey in a small bowl.
6. Brush the glaze all over the duck during the final 30 minutes of cooking.
7. Remove from smoker and let rest for 15 minutes before carving.
Cooking Time: 4 hours, plus 15 minutes resting time
Whole Duck Braised in Red Wine
Elevate your dinner game with this show-stopping whole duck recipe, slow-cooked to perfection in a rich red wine sauce. Perfect for special occasions or cozy nights in.
Ingredients:
– 1 (4-5 lb) whole duck
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the duck inside and out with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the duck on all sides until browned, about 5 minutes per side.
4. Remove the duck from the pot and set aside. Reduce heat to medium, add onion and garlic, and cook until softened, about 5 minutes.
5. Add red wine and chicken broth to the pot, scraping up any browned bits.
6. Return the duck to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-3 hours, or until the meat is tender and falls off the bone.
Cooking Time: 2-3 hours
Whole Duck with Honey and Soy Glaze
Elevate your dinner game with this succulent whole duck recipe, glazed to perfection with a sweet and savory honey-soy mixture.
Ingredients:
– 1 (3-4 lb) whole duck
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck under cold water, pat dry with paper towels.
3. In a small bowl, whisk together honey, soy sauce, brown sugar, rice vinegar, ginger, garlic powder, salt, and pepper.
4. Place the duck on a roasting rack in a roasting pan, breast side up.
5. Brush the glaze all over the duck, making sure to get some under the skin as well.
6. Roast for 30 minutes, then reduce heat to 375°F (190°C) and continue cooking for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10 minutes before carving and serving.
Cooking Time: Approximately 1 hour and 15 minutes
Whole Duck Roasted with Potatoes and Rosemary
This classic recipe yields a succulent and aromatic duck, perfectly roasted alongside crispy potatoes and fragrant rosemary. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 whole duck (3-4 lbs)
– 2 large potatoes, peeled and cut into wedges
– 2 sprigs of fresh rosemary, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the duck under cold water, pat dry with paper towels.
3. Season the duck inside and out with salt and pepper.
4. Stuff the cavity with chopped rosemary.
5. Place the potatoes around the duck on a roasting pan, drizzle with olive oil, and sprinkle with salt and pepper.
6. Roast the duck for 30 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and roast for an additional 20-25 minutes or until golden brown.
7. Remove from the oven and let rest for 10 minutes before carving.
Cooking Time: approximately 55-60 minutes
Whole Duck with Spiced Plum Sauce
Savor the rich flavors of this Eastern-inspired dish as a whole duck is slow-cooked to perfection and served with a sweet and savory spiced plum sauce.
Ingredients:
– 1 (3-4 lbs) whole duck
– 2 cups mixed plums (such as Chinese, Japanese, or European)
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1/4 cup chicken broth
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse and pat dry the duck. Season with salt.
3. In a large saucepan, combine plums, soy sauce, honey, brown sugar, cinnamon, ginger, cloves, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes or until the plums are tender.
4. Roast the duck in the oven for 1 hour and 15 minutes, or until cooked through.
5. Serve the roasted duck with the spiced plum sauce spooned over the top.
Cooking Time: Approximately 2 hours and 15 minutes
Whole Duck Cooked in Beer and Mustard
A rich and savory recipe that pairs perfectly with roasted vegetables or mashed potatoes.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 cups beer, dark or amber
– 1/4 cup mustard (such as Dijon or whole-grain)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Sear the duck on all sides until browned, about 5 minutes per side.
4. Remove the duck and set aside. Reduce heat to medium.
5. Add garlic, thyme, salt, and pepper; cook for 1 minute.
6. Pour in beer and mustard; bring to a simmer.
7. Return the duck to the pot, cover with a lid or foil, and transfer to the preheated oven.
8. Braise for 2-3 hours, or until the meat is tender and falls off the bone.
9. Let the duck rest for 10 minutes before carving and serving.
Cooking Time: 2-3 hours
Whole Duck with Citrus and Star Anise
This recipe combines the richness of whole duck with the brightness of citrus and the warmth of star anise, creating a harmonious and flavorful dish perfect for special occasions or weeknight meals.
Ingredients:
– 1 (3-4 lb) whole duck
– 2 oranges, peeled and segmented
– 1 lemon, peeled and segmented
– 2 cloves star anise
– 2 tbsp honey
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, mix together honey, star anise, and orange and lemon segments.
4. Stuff the cavity of the duck with the citrus mixture, then truss the legs together.
5. Season the outside of the duck with salt and pepper to taste.
6. Place the duck in a roasting pan and drizzle with olive oil.
7. Roast for 45-50 minutes per pound, or until the internal temperature reaches 165°F (74°C).
8. Let rest for 10-15 minutes before carving and serving.
Cooking Time: approximately 2-3 hours
Whole Duck Stuffed with Wild Rice and Mushrooms
This recipe showcases the rich flavors of wild rice and earthy mushrooms stuffed inside a perfectly roasted whole duck. A perfect centerpiece for any special occasion or holiday dinner.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 cups cooked wild rice
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the duck and pat dry with paper towels.
3. In a mixing bowl, combine cooked wild rice, mushrooms, olive oil, garlic, and thyme. Season with salt and pepper to taste.
4. Stuff the mixture into the cavity of the duck.
5. Place the stuffed duck in a roasting pan and roast for 2-1/2 hours or until the internal temperature reaches 165°F (74°C).
6. Let the duck rest for 10 minutes before carving and serving.
Cooking Time: 2 hours 30 minutes
Whole Duck with Balsamic and Fig Reduction
A show-stopping centerpiece for any special occasion, this pan-seared whole duck is infused with the sweet and tangy flavors of balsamic glaze and caramelized figs.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup balsamic vinegar
– 1/2 cup chicken broth
– 1 tablespoon honey
– 1/4 cup chopped fresh figs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. Heat olive oil in a large skillet over medium-high heat. Sear the duck until browned on all sides, about 5-7 minutes per side.
4. Transfer the duck to a roasting pan and add chopped onion and minced garlic around it.
5. In a small saucepan, combine balsamic vinegar, chicken broth, and honey. Bring to a boil and simmer for 10-15 minutes or until reduced by half.
6. Stir in chopped figs and season with salt and pepper to taste.
7. Roast the duck in the preheated oven for about 2 hours, or until cooked through.
8. Brush the balsamic and fig reduction over the duck during the last 30 minutes of cooking.
Cooking Time: Approximately 2-3 hours
Whole Duck Roasted with Garlic and Lemon
This recipe yields a tender, juicy whole duck infused with the bold flavors of garlic and lemon. Perfect for special occasions or cozy nights at home.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 heads of garlic, separated into individual cloves
– 2 lemons, sliced
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck under cold water, pat dry with paper towels.
3. In a small bowl, mix together garlic cloves and lemon slices.
4. Stuff the cavity of the duck with the garlic-lemon mixture.
5. Season the outside of the duck with salt and pepper.
6. Drizzle olive oil over the duck, making sure it’s evenly coated.
7. Roast the duck in the preheated oven for 20 minutes per pound, or until the internal temperature reaches 165°F (74°C).
8. Let the duck rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 1 hour and 45 minutes to 2 hours.
Whole Duck with Ginger and Scallion Sauce
This classic Chinese dish is a staple of special occasions, with the sweetness of scallions and the warmth of ginger perfectly complementing the rich flavor of roasted duck.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 inches fresh ginger, peeled and sliced into thin strips
– 1/4 cup scallion greens, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together ginger, scallion greens, garlic, soy sauce, and honey.
3. Stuff the duck cavity with the ginger mixture, then tie the legs together with kitchen twine.
4. Place the duck in a roasting pan and drizzle with vegetable oil.
5. Roast the duck for 30 minutes, then reduce heat to 375°F (190°C) and continue cooking until the internal temperature reaches 165°F (74°C), about 1 hour and 15 minutes more.
6. Let the duck rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 2 hours and 45 minutes
Whole Duck with Cranberry and Orange Stuffing
Impress your holiday guests with this show-stopping roasted duck recipe, infused with the sweet and tangy flavors of cranberries and orange. This dish is perfect for a special occasion or a cozy family dinner.
Ingredients:
– 1 whole duck (3-4 lbs), rinsed and patted dry
– 1 cup fresh or frozen cranberries
– 1/2 cup orange marmalade
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together cranberries, orange marmalade, and parsley.
3. Stuff the duck cavity with the cranberry mixture, ensuring it’s evenly distributed.
4. Season the outside of the duck with salt and pepper.
5. Roast the duck in the preheated oven for 2 hours, or until golden brown and cooked through.
6. Let the duck rest for 15 minutes before carving and serving.
Cooking Time: 2 hours
Whole Duck Roasted with Honey and Lavender
Elevate your dinner game with this sweet and savory roasted whole duck recipe, infused with the floral notes of lavender.
Ingredients:
– 1 whole duck (3-4 lbs)
– 2 tbsp honey
– 1 tsp dried lavender buds
– 1 onion, quartered
– 2 cloves garlic, minced
– 1 lemon, quartered
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, mix together honey, lavender buds, salt, and pepper.
4. Stuff the duck cavity with quartered onion, minced garlic, and lemon quarters.
5. Rub the honey-lavender mixture all over the duck, making sure to get some under the skin as well.
6. Place the duck in a roasting pan and roast for 20 minutes per pound, or until golden brown and cooked through.
Cooking Time: approximately 1-2 hours (depending on duck size)
Whole Duck with Rosemary and Garlic Rub
A flavorful and aromatic whole duck recipe, perfect for a special occasion or a cozy dinner at home. This recipe combines the rich taste of duck with the savory flavors of rosemary and garlic.
Ingredients:
– 1 (3-4 lbs) whole duck
– 2 tbsp olive oil
– 4 sprigs fresh rosemary, chopped
– 6 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat it dry with paper towels.
3. In a small bowl, mix together olive oil, chopped rosemary, minced garlic, salt, and black pepper.
4. Rub the mixture all over the duck, making sure to get some under the skin as well.
5. Place the duck in a roasting pan and put it in the oven.
6. Roast for 20-25 minutes per pound, or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 45-60 minutes for a 3-4 lb duck.
Summary
Get ready to impress your guests with these 20 delectable whole duck recipes perfect for special occasions. From classic roasts to savory confits and sweet glazes, there’s something for everyone. Try the Roasted Whole Duck with Orange Glaze or the Crispy Whole Duck with Five-Spice Rub for a flavorful twist. Alternatively, opt for the comforting Slow-Roasted Whole Duck with Herbs or the show-stopping Peking-Style Whole Duck with Hoisin Sauce. Whatever you choose, these recipes are sure to delight your taste buds and leave a lasting impression.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
