This is the main content.
Whole Roasted Duck
Recipes
Whole Roasted Duck
4 servings
2 hours, 20 minutes total (Active 30 minutes)

Ingredients

  • 1 whole duck (about 5 lb)
  • 1 orange, for wedges
  • 2 teaspoons kosher salt
  • 2-inch piece fresh ginger root
  • 4 sprigs fresh thyme

Steps

    1. Thaw duck following package instructions. Cut orange into 4 wedges.
    2. Preheat oven to 425°F. Bring large stockpot of water to a boil; remove all contents from duck's cavity (save for another use, if desired). Add duck to pot (wash hands) and boil 10 minutes. Drain and pat dry.
    3. Season duck with salt, then place orange wedges, ginger, and thyme inside cavity. Arrange duck breast-side up on rack set in roasting pan (wash hands); bake 30 minutes. Flip duck and bake 30 more minutes. Flip duck back breast-side up and bake 30 more minutes or until skin is golden and duck is 180°F. Let rest 10 minutes, then discard cavity contents, slice duck, and serve.
Other Preparation Methods

    • Sauce: Combine in small saucepan: orange sauce packet from duck, ¼ cup reduced-sodium soy sauce, 1 tablespoon ginger stir-in paste, and 1 tablespoon sriracha sauce. Bring to a simmer; serve with roasted duck.
    • Soup: Combine in large saucepan: 6 cups water, 2 chicken bouillon cubes, ⅓ cup soy sauce, 1 tablespoon ginger stir-in paste, and 2 tablespoons sesame oil. Bring to a simmer, then add 1 head sliced bok choy. Cook 8 oz Chinese noodles following package instructions, pour broth over noodles, and serve with roasted duck.

Amount per ¼ recipe serving: Calories 770, Total Fat 65g, Sat Fat 22g, Trans Fat 0g, Chol 190mg, Sodium 1090mg, Total Carb 0g, Fiber 0g, Sugars 0g, Protein 43g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 35%