How to Roast a Whole Duck

How to Roast a Whole Duck

Ingredients

• 1 whole duck (approx. 2.5kg)

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• 1 orange, cut into wedges

• 4 sprigs fresh thyme (or rosemary if preferred)

• 3 garlic cloves, crushed

• Optional: 1 tablespoon honey or orange marmalade for a glossy glaze

Method

1. Preheat the oven to 180°C fan-forced (200°C conventional).

2. Prepare the duck: Pat the skin dry with paper towels — dry skin = crisp skin.

3. Score the skin lightly in a criss-cross pattern (avoid cutting into the meat). This helps the fat render out during roasting.

4. Season generously inside and out with salt and pepper. Stuff the cavity with orange wedges, thyme and garlic.

5. Roast the duck on a rack in a deep roasting tray (to catch the fat) for 1 hour 45 minutes to 2 hours, or until the juices run clear and the legs feel loose when wiggled.

6. (Optional glaze): During the last 15 minutes, brush the skin with a little honey or orange marmalade for a rich, golden finish.

7. Rest for 15–20 minutes before carving — this allows the juices to settle and the meat to stay tender.

Chef’s Tips

• Save the fat! Duck fat is liquid gold — perfect for roasting potatoes.

• Serve with roasted vegetables, red wine jus or a tangy orange sauce.

Crisp skin, tender meat, and that unmistakable rich duck flavour — a true festive favourite.