Oven Roasted Crispy Duck

Oven Roasted Crispy Duck is a delectable dish featuring tender duck meat with perfectly crispy skin, achieved through slow roasting and simple seasonings.

Prep Time 20

Cook Time 2 30

Drying Time 3

Total Time 5 50

Servings People

Ingredients

4 lb duck
1 tbsp kosher salt
1 tsp black pepper
2 tsp Chinese five-spice powder
3 cloves garlic crushed
1 knob ginger sliced
1 bunch scallions spring onions / chopped
1 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar

Instructions

Prepare the Duck:

Remove the giblets from the duck's cavity and rinse the duck thoroughly under cold water. Pat the duck dry with paper towels.
4 lb duck
Using a sharp knife, score the skin in a diamond pattern without cutting into the meat.

Season the Duck:

In a small bowl, combine the salt, pepper and five-spice powder. Rub the mixture all over the duck, including inside the cavity.
1 tbsp kosher salt, 1 tsp black pepper, 2 tsp Chinese five-spice powder
Stuff the cavity with the crushed garlic, sliced ginger, and chopped scallions.
3 cloves garlic, 1 knob ginger, 1 bunch scallions
Place the duck on a rack in a roasting pan, breast side up, and refrigerate uncovered for several hours or overnight to allow the skin to dry out.

Roast the Duck:

Preheat your oven to 425°F (220°C).
Take the duck out of the refrigerator and let it come to room temperature for about 30 minutes.
Roast the duck at 425°F (220°C) for 20-30 minutes until the skin starts to brown and some fat begins to render.
Reduce the oven temperature to 350°F (175°C). Roast for an additional 1 hour and 30 minutes, basting the duck with its own rendered fat every 30 minutes.

Crisp the Skin:

In a small bowl, mix the honey, soy sauce, and rice vinegar. Brush this mixture all over the duck.
1 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar
Increase the oven temperature back to 425°F (220°C) and roast for another 10-15 minutes, watching carefully to prevent burning, until the skin is crispy and golden brown.

Rest and Serve:

Remove the duck from the oven and let it rest for 10-15 minutes before carving.
Carve the duck and serve with your favorite accompaniments such as steamed pancakes, hoisin sauce, and sliced scallions for a Peking duck experience, or with roasted vegetables and a rich sauce for a more Western presentation.

Equipment

Nutrition