Easy, Slow-Roasted Duck Recipe (video)
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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Supplies/Tools
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!
More Recipes!
Enjoyed this oven-roasted duck recipe? Check out some of my other recipes you’re sure to enjoy!
- Pan-Seared Duck Breast with Plum Sauce – one of my favorite dishes! Crispy skinned duck with sauce and potatoes!
- Garlic Butter Turkey – hundreds of 5-star reviews for this juicy and flavorful turkey recipe!
- Maple Glazed Butter Turkey – you’ll love this delicious and juicy turkey glazed with maple butter and stuffed with aromatics, apples and herbs!
- 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)
Ingredients
- 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
Instructions
- 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).
Hi Tatyana love your recepies they are always look delicious. I have a question, where did you bought a rosting pan, or which brand you would recommend to buy ?? Thanks
Hi Diana! I bought mine at Marshalls; they had many different brands and for a great price! I would also recommend checking Home Goods or even TJ Maxx for pans 🙂
Hi, Tatyana, would i be able to make this in one of those foil pans? I dont have a roasting pan
Yes! An aluminum pan will also work great! 🙂
Hi, would i be able to use onion instead of shallots?
Yes, onion will also work well! 🙂
I am making this duck for the last 3 hours and it’s still not cooked. It looks delicious and easy to make but I am pretty frustrated.
I am sorry that your duck took longer to cook than mine. Cooking time is always based on size, mine was just 5.5 pounds.
I made this for Christmas and it came out PERFECT. I had a small duck, so 2 hours was the perfect amount of time. I found a poultry blend of fresh herbs made by Organics (Thyme, rosemary, basil) and man it really flavored the duck. I think I’ll use a little less salt on the rub because the skin was a touch too salty for me. Thanks for the recipe.??
That’s wonderful! 🙂 I’m so glad you enjoyed it and incorporated it into your Christmas dinner! Thanks for the feedback 🙂
Hi, do you think i can stuff and season the bird the night before and then roast it the next day?
Absolutely! 🙂 That would work very well and save you some time the day of!
How much longer do you cook the duck when you have a 6 lb bird? I don’t want to overcook but dont have an idea of how much time to add.
Hi! Roasting time is about 20 minutes per pound of duck. I recommend checking the temperature early so you don’t overcook it. I cook mine to 160F. Enjoy!
I bought orange glaze. Can I use that on my duck. It’s my first time making this for my family
Hi! If you want to use the orange glaze, I recommend brushing it onto the duck during the last 15-20 minutes. Don’t add it too early, otherwise the duck will brown too much. Enjoy and Happy New Years!
Do i cover the pan when baking it?
Hi Alena! No, I don’t cover the duck while roasting. This way, the skin will be more crispy and golden. Enjoy!