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Crisp Roasted Duck

Labels: { , , } | © 2019 | | © 2019 |

A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin. Serve it with pan juice roasted Brussels sprouts or some seasonal salad for a festive occasion or Sunday dinner.

The Chinese New Year, or Spring Festival officially begins on February 5th, 2019 and I would like to take this opportunity to wish you and your family peace, joy and love this holiday!

  • 1 x 2-2.2 kg Duck
  • Sea salt
  • Freshly milled peppers
  • 1 bunch Thyme
  • 1 Organic lemon, quartered
  • 750 g Brussels sprouts, trimmed, washed and dried
  • 2 tbsp Spelt flour
  • 150 ml Chicken broth or water
  • 50 ml Port or Marsala
  1. Preheat oven to 220C/430F. Wash the duck inside and out with cold running water. Pat dry all over with paper towel.
  2. Rub the duck all over with the sea salt and freshly milled pepper. Fill the duck cavity with thyme and quartered lemon. Prick skin all over with a sharp fork and tie legs together -- be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin.
  3. Place a wire rack in a roasting pan. Fill the roasting pan with 1 cup of water. Place the duck on the wire rack, breast-side down. Roast in preheated oven for 30 minutes.
  4. Lower the temperature to 190C/375F. Turn the duck breast-side up and fill the roasting pan with another cup of water. Continue cooking for a further 60-70 minutes until golden brown and crisp.
  5. Brush the duck occasionally with dripping from the roasting pan. 20 minutes before the duck is done, add the Brussels sprouts into the roasting pan and toss with the duck dripping and cook until tender.
  6. Remove duck and Brussels sprouts on a large serving plate. Cover with a tin foil to keep warm.
  7. Scrape the duck fat and juice from the roasting pan and pour into a pan. Add in spelt flour and stir with a wooden spoon until slightly thickened. Add in chicken broth and port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally.
  8. Shred or carve up the duck, and serve with roasted Brussels sprouts and gravy. | © 2019 | | © 2019 | | © 2019 |


Kelly | Foodtasia 3/2/19 10:14

Angie, this looks delicious! I haven't made duck at home, but your method looks very easy and approachable. Such a beautifully crisped skin!

Evelyne CulturEatz 3/2/19 14:45

Oh this takes me back to China and Peking duck. I was there during the 2nd week of the Spring Festival. Xīnnián kuàilè

SavoringTime in the Kitchen 3/2/19 16:54

This looks so delicious, Angie! I love duck and have made simplified confit legs but have never tried roasting a whole duck. Can't wait to try your recipe!

Kitchen Riffs 3/2/19 17:44

Roast duck is SO good! It's been years since I've roasted en entire duck (I'm more likely to do just the breasts on the stovetop). This looks delish -- perfect for Chinese New Year. Or any old time. :-) Thanks!

Mindy 3/2/19 18:51

Such a lovely meal! Thanks for sharing

Adina 4/2/19 09:59

The duck looks perfect. I still have a farmer's duck in my freezer, bought it for Christmas but realized it was too small for 5 adults and 2 kids. This recipe would be perfect for it! I wish you all the best for the Chinese New Year.

Izaa 4/2/19 11:15

looks very delicious

Natalia 4/2/19 11:36

Oh wow, that is just too good! This crispy skin looks amazing☺

All That I'm Eating 4/2/19 12:42

I have only roasted duck once before at home and this recipe has me wanting to make it again!

Tania|My Kitchen Stories 4/2/19 13:04

Oh lovely that does look good. A very plump little Duck you have there. happy New Year

Unknown 4/2/19 17:38

Wow, Angie, I've never made duck at home and this looks like something I'd eat in a restaurant! Fantastic job!

2pots2cook 4/2/19 18:25

When I have seen the ingredients, I fell in love with the dish. Keeper, dear Angie !

mjskit 4/2/19 21:34

You are after my heart with this one. I love, love, love a crispy skin duck!! I could just reach in there and pick that skin off :). A gorgeous meal Angie! Of course now you have me craving duck.

tigerfish 5/2/19 01:00

You make roasting duck sound so easy. Looks so deliciously roasted :)

Angie, wishing you Happy Chinese New Year 新年快乐,万事如意

Abbe@This is How I Cook 5/2/19 05:01

I am quickly becoming a huge fan of duck! This sounds like a winner!

gluten Free A_Z Blog 5/2/19 05:20

My husband would love it if I made him a whole roasted duck! ( of course I won't because I am a vegetarian) he loves duck!!! Looks great

Valentina 5/2/19 05:28

I often order duck in restaurants because I love it so much -- but, I rarely have made it at home, and it has been way too long. This has inspired me to do it soon. Your recipe looks and sounds so flavorful and delicious. Wishing you a very happy new year full of peace, joy and love to you too!

Jeff the Chef 5/2/19 05:48

I didn't think I was a fan of duck until recently when I had it at a place near me called Duck Duck Goat. It was AMAZING! And yours looks just like it: crispy and succulent.

Nancy Chan 5/2/19 11:08

Delicious roasted duck! I love roast duck but no roast duck for us this CNY. Maybe I should try roasting duck, ordering from outside can be very expensive. Happy Chinese New Year to you and family!

Gloria Baker 5/2/19 17:09

Looks wonderful and delicious Angie, many years I dont eat duck (when I was a child yes ) but this looks perfect!
Happy chinese New Year!!!

Pam 5/2/19 19:58

Wow! It looks perfectly cooked and so delicious.

Vicki Bensinger 6/2/19 05:33

Happy New Year to you Angie and wishing you and your family all good things in the coming year.

This duck looks incredible. I’m embarrassed to say I’ve yet to make duck but love it. I would love to try this recipe. Honestly for years I was told it’s such a laborious process to drain the fat that I just never attempted it. Yet I try so many recipes way more challenging. I will definitely give this a try. I may be emailing you. Thanks for sharing this!

Nammi 6/2/19 05:44

My little one has been demanding I make duck for him. Should give this a try. Hope you have a nice week Angie

Gingi 6/2/19 06:48

I only made duck once, and it came out sooooo good! Making me want to try this! -

Cheyanne @ No Spoon Necessary 6/2/19 19:40

Roasted duck is one of those things I love and definitely don't make (or eat) enough! This is just golden brown perfection!!! Drooling over here!

fimere 6/2/19 21:09

ça a l'air délicieux une peau vraiment croustillante
bonne soirée

愛Shi家庭 7/2/19 00:38

身體健康, 龍馬精神, 心想事成, 萬事如意!
Hope you all the best in the year of the Pig!

Juliana 7/2/19 01:58

Wow Angie...what a beautiful and tasty roasted looks nicer than in the restaurants...I have never cooked or roasted duck...seeing yours make me want to try. Thanks for the recipe.
Happy Chinese New Year!

Mae Travels 7/2/19 13:42

Duck is truly delicious meat!

best... mae at

Jean | 7/2/19 15:05

Angie, your roasted duck looks perfect! And you've chosen the perfect accompaniments for it.

GiGi Eats 7/2/19 16:55

I am not a duck person, however, Angie, you really make me want some - BAD!

Balvinder 7/2/19 18:12

It looks perfect, Angie! Though I have tried duck meat but I can tell it must be delicious!
Happy New year to you!

Reeni 8/2/19 01:12

Your duck looks absolutely perfect Angie! That gorgeous skin - I want to eat it! Happy New Year!

Julie 8/2/19 07:59

wow..this looks so tempting, crisp and delicious..mouthwatering one!!

Debra Eliotseats 8/2/19 13:08

I have never cooked duck. Lovely dish and I love the sides you chose.

Ashley@CookNourishBliss 8/2/19 17:45

This looks like it came out perfectly! I've never actually cooked duck myself (although I've had it a few times at a restaurant)!

Noob Cook 11/2/19 02:04

wow, the duck looks really good, I love the crisp skin... reminds me of my favourite Peking duck. Luxurious.

Noob Cook 11/2/19 02:04

Wishing you and loved ones a happy and prosperous Chinese new year!

Merryn 11/2/19 03:03

This is delightful! I love your suggestion to prick the skin all over as a crisp duck skin with moist duck meat is the best dish ever. Happy Chinese New Year!

Catherine 11/2/19 18:18

Dear Angie, This looks wonderful. My dad loved duck and it was what he would always order if we went out to eat. Yours looks delicious! xoxo Catherine

Unknown 13/2/19 20:22

Roasting an entire duck looks daunting and overwhelming but also very rewarding. I would be so proud of myself if I could create such a crispy delicious looking duck. That skin is SOOOO crispy. Great job Angie :)

Unknown 14/2/19 12:29

Wow, they look so delish. Wish I could have some now :D

mary anderson 15/2/19 00:20

wow it looks like a juicy roasted duck! well presented angie! :)

Marissa 16/2/19 01:47

I so rarely see duck recipes and we LOVE duck! That crispy skin is making my mouth water!

sherry 17/2/19 04:47

oh yum i love duck and i adore brussels sprouts. this meal looks like a winner to me! cheers sherry

Supriya 20/2/19 09:38

That duck looks perfect!

Emma @ Bake Then Eat 21/2/19 02:02

Happy New Year Angie, I hope you enjoyed the festivities.

Karen (Back Road Journal) 24/2/19 19:50

Your duck looks crispy indeed and oh those Brussels sprouts, they must be delicious cooked in the duck drippings. Yum!

Jeanette | Jeanette's Healthy Living 25/2/19 15:49

Oh my - this looks amazing Angie! Happy New Year!

gluten Free A_Z Blog 28/2/19 21:42

My husband is a fan of duck. But he always has to eat it in a restaurant. He would love this

Katerina Delidimou 15/3/19 11:24

I will tell you a funny story! When I studied in the States I went to a Chinese restaurant and ordered Peking duck. They brought me the whole duck! I took the leftovers home and ate duck for three days haha! This one looks very very crispy!


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