Roasted Duck

Roasted Duck

168
Rhonda Brock Fuller 20

"I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes."

Ingredients 2 h 10 m {{adjustedServings}} servings 625 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 45.1 g
  • 69%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 51.8 g
  • 104%
  • Cholesterol:
  • 280 mg
  • 93%
  • Sodium:
  • 1538 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
  3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
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Reviews 168

  1. 218 Ratings

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PhantomMoon
11/5/2008

A decent, basic duck recipe that doesn't overpower the flavor of the duck with too many spices. The butter, however, is *extreme* overkill. Duck is already a very fatty meat. The last thing it needs is to have a half cup of butter dumped over it. Stuff the cavity with some onion, lemon wedges, and garlic cloves, skip the butter entirely, and it's perfect.

CELTICFAERIE
11/25/2004

Awesome recipe the duck was fabulous! I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking i glazed it with the orange sauce, and it was just so good. We have duck every year during the holidays and this was the best it has ever turned out. TY for the great recipe!

Ronnie
11/11/2006

Love, love love this recipe. I had always liked the inside of duck, but was not fond at all of the sweet sauce that was always on top. Noone else seemed to know how to do a savory skin. thanks so much...It was delicious. I will now make duck often, and not just for special occassions.