Have you ever thought about cooking roast duck at home? It's not just for fancy restaurants! Imagine crispy skin and juicy meat that's bursting with flavor. From classic orange sauce to a spicy Asian twist, there's a roast duck recipe for everyone. You can impress your friends and family with these delicious dishes. So, are you ready to reveal the secrets of the best roast duck recipes and become the star chef in your kitchen?
Classic Roast Duck With Orange Sauce
Classic Roast Duck With Orange Sauce is a timeless dish that brings together the rich flavors of duck with the bright sweetness of orange. This recipe will guide you through the process of preparing a perfectly roasted duck, complemented by a luscious orange sauce that raises the dish to a whole new level.
Whether you're hosting a special dinner or celebrating a festive occasion, this roast duck will surely impress your guests and tantalize their taste buds.
Ingredients:
- 1 whole duck (about 5-6 pounds)
- Salt and pepper to taste
- 1 orange, quartered
- 1 onion, quartered
- 4 cloves of garlic, smashed
- 2 cups of chicken stock
- 1 cup of fresh orange juice
- 1/2 cup of sugar
- 1/4 cup of white wine vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water (for thickening)
Cooking Instructions:
Preheat your oven to 375°F (190°C). Clean the duck thoroughly, removing any excess fat, and pat it dry with paper towels.
Season the inside and outside of the duck generously with salt and pepper. Stuff the cavity with the quartered orange, onion, and smashed garlic.
Place the duck breast-side up on a roasting rack in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
Meanwhile, in a saucepan, combine the sugar, white wine vinegar, and orange juice; bring to a simmer and reduce until thickened. Add the soy sauce, and then mix in the cornstarch slurry to further thicken the sauce.
Once the duck is done cooking, let it rest for 10-15 minutes before carving, and serve it with the orange sauce drizzled on top.
Extra Tips:
To achieve an extra crispy skin, make sure to dry the duck thoroughly and let it sit uncovered in the refrigerator for a few hours or overnight before roasting. This will help the skin render more fat and become crispy.
Additionally, basting the duck with its own fat halfway through cooking can improve the flavor and color. When serving, consider garnishing with fresh orange slices or herbs for a pop of color and added visual appeal.
Enjoy your delicious classic roast duck with orange sauce!
Asian-Inspired Five-Spice Roast Duck

Asian-Inspired Five-Spice Roast Duck is a delightful dish that melds the rich flavors of duck with the aromatic spices typical of Asian cuisine. The five-spice powder, which includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, imparts a fragrant and slightly sweet flavor to the duck.
The crispy skin and tender meat make this roast a perfect centerpiece for any festive occasion or family meal. Pair it with steamed rice and sautéed greens for a complete feast.
Ingredients:
- 1 whole duck (about 4-5 pounds)
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 1 inch piece of ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 cup water
Cooking Instructions:
Preheat your oven to 375°F (190°C). Rinse the duck under cold water and pat it dry with paper towels.
In a small bowl, mix the five-spice powder, salt, sugar, garlic, and ginger to create a rub. Gently loosen the skin of the duck and rub the spice mixture all over the meat, including under the skin.
Combine the soy sauce, rice vinegar, and honey in another bowl, and brush this mixture over the duck. Place the duck on a rack in a roasting pan, breast side up, and pour the water into the bottom of the pan.
Roast the duck for about 1.5 to 2 hours, basting every 30 minutes, until the skin is crispy and the juices run clear when pierced.
Extra Tips:
To achieve an even crispier skin, consider air-drying the duck in the refrigerator for a few hours or overnight before cooking. This helps to render more fat and dry out the skin.
Additionally, if you prefer a more intense flavor, you can marinate the duck in the spice mixture and soy sauce overnight.
Don't forget to save the rendered duck fat for cooking; it's excellent for roasting vegetables or making crispy potatoes!
Herb and Garlic Roast Duck
Herb and Garlic Roast Duck is a sumptuous dish that will impress your family and friends with its rich flavors and succulent meat. The combination of fresh herbs and aromatic garlic infuses the duck with a delightful fragrance, while the crispy skin provides a satisfying crunch.
Perfect for special occasions or a cozy family dinner, this roast duck is sure to become a favorite in your culinary repertoire.
Ingredients:
- 1 whole duck (about 4-5 pounds)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, cut into quarters
- 1 onion, quartered
- 1 cup chicken broth
Instructions:
Preheat your oven to 375°F (190°C). Rinse the duck inside and out, and pat it dry with paper towels.
In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub this herb mixture all over the duck, including under the skin where possible.
Stuff the cavity of the duck with the lemon quarters and onion. Place the duck breast-side up on a roasting rack in a roasting pan. Pour the chicken broth into the bottom of the pan, then roast the duck in the preheated oven for about 1.5 to 2 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Occasionally baste the duck with the pan juices for added flavor and moisture.
Extra Tips:
To achieve an extra crispy skin, consider pricking the skin of the duck with a sharp knife or fork, being careful not to pierce the meat. This allows the fat to render out while roasting.
Additionally, letting the duck rest for at least 15 minutes after cooking will help the juices redistribute, ensuring a moist and tender result.
Serve with roasted vegetables or a savory sauce made from the pan drippings for an unforgettable meal.
Honey Glazed Roast Duck With Apples

Honey Glazed Roast Duck with Apples is a delightful dish that perfectly balances sweet and savory flavors, making it a standout option for special occasions or family gatherings. The crispy skin of the duck, combined with the rich honey glaze and the tartness of the apples, creates a mouthwatering experience that will impress your guests.
This recipe is straightforward and allows the natural flavors of the duck and the apples to shine through, resulting in a meal that's both satisfying and elegant.
Ingredients:
- 1 whole duck (about 4-5 pounds)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme leaves
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 large apples (such as Granny Smith), cored and quartered
- 1 onion, quartered
- 1 cup chicken broth
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a small bowl, mix together the honey, soy sauce, apple cider vinegar, thyme, garlic powder, salt, and pepper to create the glaze.
Pat the duck dry with paper towels and score the skin in a diamond pattern, being careful not to cut into the meat. Place the duck on a roasting rack in a roasting pan, and season the inside cavity with salt and pepper. Stuff the duck with the quartered apples and onion.
Brush the honey glaze over the duck, ensuring it's evenly coated. Roast the duck in the preheated oven for about 1 hour and 30 minutes, basting it every 30 minutes with the pan juices. For the last 10-15 minutes of cooking, increase the oven temperature to 400°F (200°C) to crisp the skin.
Once cooked, let the duck rest for 15 minutes before carving.
Extra Tips:
To achieve the best results, make sure to allow the duck to come to room temperature before cooking, as this helps it cook more evenly.
You can prepare the glaze a day in advance to let the flavors meld together. If you prefer a more intense apple flavor, consider adding apple cider to the roasting pan along with the chicken broth.
Additionally, serve the duck with the roasted apples and onions for an attractive presentation and an extra burst of flavor.
Peking Duck With Pancakes and Hoisin Sauce
Peking Duck is a celebrated dish known for its crispy skin and tender meat, often served with thin pancakes and hoisin sauce. This traditional recipe is a delightful way to impress your guests with an authentic taste of Chinese cuisine. While it may seem complex, the process is rewarding, and with careful preparation, you can recreate this iconic dish at home.
Ingredients:
- 1 whole duck (about 5-6 pounds)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 5 cups water
- 2 teaspoons five-spice powder
- 12-15 Chinese pancakes
- Hoisin sauce, for serving
- Sliced cucumber, for garnish
- Sliced green onions, for garnish
Cooking Instructions:
Begin by cleaning the duck thoroughly and removing any excess fat. Pat it dry with paper towels.
In a bowl, mix together salt, sugar, soy sauce, rice vinegar, honey, and five-spice powder. Rub this mixture all over the duck, including inside the cavity.
Next, bring the water to a boil in a large pot and carefully lower the duck into the boiling water for about 5 minutes. This will help render the fat and achieve a crispy skin.
Remove the duck and let it cool. Once cooled, hang the duck in a cool, dry place for at least 4 hours (or overnight in the refrigerator) to dry out the skin.
Preheat the oven to 375°F (190°C) and roast the duck for 1 to 1.5 hours, basting occasionally with the remaining marinade, until the skin is golden brown and crispy.
Allow the duck to rest for 15 minutes before carving.
Extra Tips:
For the crispiest skin, confirm that the duck is completely dry before roasting; you can use a fan to speed up the drying process.
If you don't have access to traditional Chinese pancakes, you can substitute with flour tortillas or make your own by mixing flour and water into a dough, rolling it out, and cooking it on a hot pan.
When serving, allow your guests to assemble their own pancakes with slices of duck, a drizzle of hoisin sauce, and garnishes of cucumber and green onions for a fresh crunch.