Succulent Crispy Skin Duck (Printable)
A succulent duck enhanced with herbs and citrus, delivering crispy skin and rich flavors for any occasion.
# What You'll Need:
→ Duck
01 - 1 whole duck, approximately 4.4 lbs, giblets removed
02 - 1 tablespoon kosher salt
03 - 1 teaspoon freshly ground black pepper
→ Aromatics & Flavorings
04 - 1 large orange, quartered
05 - 1 small onion, quartered
06 - 4 garlic cloves, smashed
07 - 4 sprigs fresh thyme
08 - 2 sprigs fresh rosemary
→ Glaze
09 - 2 tablespoons honey
10 - 1 tablespoon balsamic vinegar
11 - 1 tablespoon orange juice
# Directions:
01 - Preheat oven to 425°F. Pat the duck dry thoroughly with paper towels.
02 - Score the duck skin in a criss-cross pattern without cutting into the meat.
03 - Rub salt and black pepper evenly over the duck, including inside the cavity.
04 - Fill the cavity with orange quarters, onion, garlic cloves, thyme, and rosemary.
05 - Place the duck breast side up on a rack inside a roasting pan.
06 - Roast the duck for 20 minutes to crisp the skin, then reduce oven temperature to 350°F.
07 - Combine honey, balsamic vinegar, and orange juice in a small bowl to create glaze.
08 - After 40 minutes of roasting, carefully drain excess fat from the pan and baste duck with glaze.
09 - Roast for an additional 45 minutes, basting every 15 minutes with glaze, until skin is golden and internal temperature reaches 165°F at thickest thigh.
10 - Transfer duck to a platter, loosely cover with foil, and rest for 15 minutes before carving.
# Expert Advice:
01 -
- That crispy, crackling skin is absolutely worth every baste—it's the kind of texture that makes people close their eyes and smile.
- The citrus and herbs inside perfume the whole duck as it cooks, filling your kitchen with the smell of something special happening.
- It's easier than you'd think, and honestly impressive enough to make any dinner feel like an occasion.
02 -
- Scoring the skin is non-negotiable—it's what separates a soggy duck from one with that restaurant-quality crispy exterior.
- Pat the duck dry multiple times before it goes in the oven; moisture is the enemy of crispy skin.
- Don't skip the resting period at the end; it's the difference between juicy meat and meat that bleeds onto the plate.
03 -
- The criss-cross scoring has to be shallow or you'll hit meat and lose those lovely juices; practice the angle on a cutting board first if you're nervous.
- Basting every 15 minutes in that final stretch is what builds the glossy, caramelized exterior that makes this dish sing.