If you’re on this page, it’s probably the holiday season and you’re looking for an impressive roasted bird recipe for your guests! I’ve got you covered with an incredibly easy and delicious duck recipe! A slow, oven-roasted duck is a great alternative to the traditional turkey for your Thanksgiving or Christmas dinner. You’ll love this simple recipe for duck stuffed with garlic, thyme and shallots yields a flavorful and juicy bird! Enjoy this slow-roasted duck with my ‘Kale Pomegranate Salad’ and delicious ‘Mashed Sweet Potatoes’!
My Roasted Duck Video Tutorial!
Preparing an oven-roasted duck or turkey for the first time can be nerve-wrecking. Overcome the intimidation of preparing a whole bird by watching my video tutorial on this recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Ingredients for Roasted Duck
Here are the ingredients you’ll need for this slow-roasted duck recipe:
- Whole Duck: this recipe will work with any size duck, just adjust the cooking time accordingly. Larger ducks will take longer to roast, smaller ducks will take less time.
- Salt & Pepper: for seasoning the duck.
- Smoked Paprika: this aromatic and smoky spice adds tons of great flavor!
- Fresh Thyme
- Garlic: for stuffing the duck. Garlic adds lots of great flavor!
- Orange: for the duck stuffing.
- Carrots & Shallots: for the duck stuffing.
Preparing the Duck for Roasting
This first step is crucial!! If you purchased your duck frozen, make sure to thaw it out in advance! Take it out of the freezer and place it into the refrigerator at least 3 to 4 days in advance to make sure you don’t have a frozen bird the day of! Larger ducks will take longer to thaw so plan accordingly. Once the bird is thawed, take it out of its packaging, rinse it under cold water and then pat it dry with paper towels.
How to Make Slow-Roasted Duck
This juicy and delicious duck is easy to make! Here’s how:
- First prepare the duck, then prepare your roasting pan. I recommend using one with a rack to keep the bird cooking evenly. And if you don’t have a roasting pan, don’t worry! This recipe will also work well in a regular casserole pan.
- Once you have the bird ready, it’s time to stuff and season the duck! I season mine with a combination of salt, pepper and paprika. These simple spices let the flavor of the duck really shine through! Season both the inside and the outside of the duck for maximum flavor! Next, add all the stuffings: garlic, thyme, shallots, carrots and orange! I’ve added the orange for even more moisture and flavor!
- Transfer the duck to a roasting pan and place it upside down first. Roast the duck at 350F for 1 hour. Then, using tongs or turkey lifters, flip the bird over. Continue baking the duck until internal temperature reaches 160F. I recommend basting the bird every 15 to 20 minutes with the fat the collects at the bottom of the pan.
Serving the Duck
Once the duck is rested, carve it into sections using a carving knife. Check out my ‘How to Carve a Turkey’ to see how it’s done. This tutorial works well for turkeys, ducks and chickens! Serve the bird on a plate with festive garnishes like pomegranate arils, fresh herbs, orange slices, persimmon slices or even small apples.
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This stainless steel roasting pan with a rack is perfect for this recipe!
- Use these lifting forks to transfer your duck from the pan onto a serving tray.
- A baster is a great way to pour the duck juices back over the bird for extra moisture!
Enjoyed this oven-roasted duck recipe? Check out some of my other recipes you’re sure to enjoy!
- Garlic Butter Turkey – hundreds of 5-star reviews for this juicy and flavorful turkey recipe!
- Smoked Garlic Turkey – using my turkey recipe in the smoker is an awesome idea!
- Apple Cider Brine – if you want an even juicier and more flavorful duck, try marinating it using this easy brine.
Easy, Slow-Roasted Duck Recipe (video)
- 1 whole duck, thawed
- 2 tablespoons kosher salt
- ground black pepper
- 1 1/2 tablespoons smoked paprika
- small bunch fresh thyme
- 6 to 8 garlic cloves, chopped
- 3 shallots, chopped
- 2 cups chopped carrots
- 1 to 2 large oranges, chopped
- Preheat oven to 350F; prepare a roasting pan with shelf; a regular casserole pan will also work in a pinch. Remove the thawed duck from packaging and remove neck from body cavity. Rinse under cold water and pat dry with paper towels. If desired, trim off excess fat from tail end.
- In a small bowl, combine the seasonings: salt, black pepper and paprika. Season inside the body cavity, then stuff the cavity with thyme, garlic, shallots, carrots and chopped orange pieces. Season the outside skin generously with the prepared seasonings, rubbing the salt into the skin. Use butcher’s twine to tie the drumsticks together.
- Transfer the duck to a roasting pan and place it upside down first. Roast the duck in preheated oven for 1 hour. Then, using tongs or turkey lifters, flip the bird over. Continue baking the duck until internal temperature reaches 160F. I recommend basting the bird every 15 to 20 minutes with the fat the collects at the bottom of the pan.
- Remove duck from oven and let it rest for 15 minutes before serving. Garnish a serving platter with rosemary, sage leaves, pomegranate, cranberries and persimmons. Serve with kale pomegranate salad and/or oven-roasted sweet potatoes (video recipes for both sides dishes on my channel).