Perfectly Crispy Skinned Roasted Duck Is Surprisingly Easy To Make! Recipe

I tried a How To Roast A Duck In The Oven method and ended up with ridiculously juicy meat and crackling skin that makes every other roast look boring.

I can’t stop thinking about Whole Roast Duck Recipes with that insane, crackly skin and the way the meat stays ridiculously juicy. I’m obsessed with the mix of honey and fresh orange juice brushing the skin, sticky and shiny and totally worth the fuss.

But it’s the contrast that gets me: salty, sweet, fatty, crisp. I love pulling a whole duck from the oven and watching everyone fight for the crispy skin first.

It’s loud, messy, joyful food. No pretension, just roast duck whole that makes any holiday feel way more serious about dinner.

I want it now so badly.

Ingredients

• Whole duck: the meaty star, it’s rich and satisfying when crisped up.
• Salt for cavity: tames the richness, draws out a bit of moisture.
• Salt for skin: makes the skin crunch; add more if you like.
• Black pepper: a sharp bite that cuts through the fattiness.
• Baking powder: basically magic for extra crispy skin without fuss.
• Vegetable oil: helps the skin brown evenly, it’s neutral and reliable.
• Honey: adds sticky sweet glaze and beautiful caramelized color.
• Soy sauce: brings umami and a subtle savory depth to the glaze.
• Brown sugar: rounds out sweetness and helps that sticky crust form.
• Orange juice: bright, citrusy tang that lifts all the richness.
• Orange for cavity: Plus it scents the meat from the inside.
• Garlic: smashed cloves give warmth and savory punch throughout.
• Onion: sweetens the roasting pan, great for carving juices.
• Carrots: add earthy sweetness and make a tasty bed.
• Celery: crisp aromatics that mellow and flavor the drippings.
• Thyme: herby lifts, keeps things bright and a little fragrant.
• Chinese five spice: optional warm notes, if you want an Asian twist.
• Finishing black pepper: a quick grind at the end for zip.

Ingredient Quantities

• 1 whole duck, about 5 to 6 lb, giblets removed
• 1 to 2 tsp kosher salt for cavity
• 1 to 2 tsp kosher salt for skin (more if you like it saltier)
• 1 tsp freshly ground black pepper
• 1 tsp baking powder (helps crisp the skin)
• 1 tbsp vegetable oil or neutral oil
• 2 tbsp honey
• 1 tbsp low sodium soy sauce
• 1 tbsp brown sugar
• 1/4 cup fresh orange juice (about 1 small orange)
• 1 orange, halved, for the cavity
• 4 garlic cloves, smashed
• 1 large onion, quartered
• 2 carrots, cut into large chunks
• 2 stalks celery, cut into large chunks
• 4 sprigs fresh thyme (or 2 tsp dried thyme)
• 1 tsp Chinese five spice powder, optional
• Freshly ground black pepper to finish, optional

How to Make this

1. Preheat oven to 325°F. Pat the duck very dry inside and out with paper towels, then sprinkle 1 to 2 tsp kosher salt into the cavity and stuff with the halved orange, smashed garlic, quartered onion, carrots, celery and thyme.

2. Mix 1 to 2 tsp kosher salt for the skin, 1 tsp baking powder, 1 tsp freshly ground black pepper and 1 tbsp vegetable oil into a paste; rub all over the duck skin, working to get under the wings and legs but try not to tear the skin. This baking powder trick helps the skin crisp up.

3. Truss the legs and tuck the wings under the bird so it cooks evenly, place the duck breast side up on a rack set inside a roasting pan. Scatter any leftover carrots, celery and onion around the rack so they roast in the drippings.

4. Roast at 325°F for about 1 hour 30 minutes to 2 hours, depending on size, until most of the fat has rendered out. Every 30 minutes carefully pour off excess fat from the pan into a heatproof container so the duck roasts and not stews.

5. While the duck roasts, make the glaze: whisk together 2 tbsp honey, 1 tbsp low sodium soy sauce, 1 tbsp brown sugar, 1/4 cup fresh orange juice and 1 tsp Chinese five spice powder if using. Taste and adjust sweetness or soy as you like.

6. After most fat is rendered and the skin is golden, increase oven to 425°F. Brush the duck all over with a thin layer of the glaze and return to the oven. Roast another 15 to 25 minutes until skin is deeply browned and very crispy. Watch it closely so the sugar in the glaze doesn’t burn.

7. Halfway through the high temp roasting, baste once more with glaze for an extra sticky finish. If any spots brown too fast, tent with foil for a few minutes.

8. Remove the duck from the oven when the thickest part of the thigh reads about 165 to 170°F with an instant read thermometer; it will carry over to the safe temp and stay juicy. Let it rest 15 to 20 minutes on a cutting board so the juices redistribute.

9. Meanwhile, skim the reserved duck fat from the pan and save it for roasting potatoes later, it is liquid gold. Strain the pan juices and reduce a little with the remaining glaze if you want a serving sauce.

10. Carve the duck, finish with freshly ground black pepper and serve with the roasted vegetables and reduced glaze. Enjoy the crispy skin and tender meat, and don’t forget that saved duck fat for your next roast.

Equipment Needed

1. Roasting pan with a rack
2. Instant read thermometer
3. Basting brush or silicone brush
4. Mixing bowls (one for glaze, one for seasoning)
5. Whisk or fork for mixing glaze
6. Sharp carving knife and cutting board
7. Heatproof container for pouring off fat
8. Fine mesh strainer or sieve for pan juices

FAQ

Perfectly Crispy Skinned Roasted Duck Is Surprisingly Easy To Make! Recipe Substitutions and Variations

• Honey: swap with equal parts pure maple syrup or agave nectar. Both give similar sweetness and help glaze the skin, though maple adds a deeper, earthier flavor.
• Low sodium soy sauce: use tamari for gluten free, or reduced-sodium regular soy sauce. If you want umami with less salt, a splash of Worcestershire works too.
• Baking powder: for crisping you can use a light dusting of cornstarch instead, or a tiny pinch of baking soda mixed into the salt (use much less baking soda than baking powder). Cornstarch gives a nice dry crisp, baking soda speeds browning so use sparingly.
• Fresh orange juice: swap with fresh apple juice, pineapple juice or a mix of lemon juice and a little sugar. They all add acidity and sweetness, but pineapple is more tropical, lemon is brighter.

Pro Tips

1) Dry and chill the duck ahead of time. Pat it super dry, then leave it uncovered in the fridge for a few hours or overnight if you can. That dries the skin and makes the baking powder actually work, so you get way crispier skin. Dont skip this step if crispness matters.

2) Use the baking powder sparingly and rub under the wings, but dont tear the skin. The baking powder helps break down proteins and pulls moisture out, but too much makes an odd taste. A thin paste with oil is all you need, and gently work it under loose spots so the whole bird browns evenly.

3) Render fat slowly and dump it often. Roast low at first so fat renders, and every 30 minutes carefully pour off the pooled fat into a heatproof container. If you let the bird sit in fat it stews and wont crisp. Save that fat, its amazing for potatoes or sautéing veggies.

4) Glaze at the high temp and watch it like a hawk. Sugar burns fast once you crank the oven, so brush thin coats, baste once halfway, and tent with foil over any spot that’s getting too dark. Pull the duck when the thigh reads 165 to 170°F, then rest 15 to 20 minutes so the juices settle.