Perfect for any special dinner, this oven-roasted duck recipe brings comfort and a touch of elegance to the table. Roasted on a bed of carrots, onions, shallots, and fresh herbs, it’s full of rich flavor and simple beauty. Whether it’s a holiday, anniversary, or just a memorable evening at home, this dish will surely become a new favorite for special occasions.
Ingredients
Serving Size: 3 to 4 people
Cook Time: ~2 hours
For the Duck:
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1 whole duck (serves 3 to 4)
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Kosher salt and freshly ground black pepper
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1 tablespoon olive oil
For the Vegetables:
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4–5 large carrots, peeled and sliced diagonally
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2 yellow onions, halved
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4 shallots, peeled and halved
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6 cloves garlic, peeled
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4 sprigs fresh rosemary
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4 sprigs fresh thyme
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1 tablespoon olive oil
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Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Remove the giblets from the duck's cavity and set them aside or discard them. Pat the duck dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat and season generously with salt and pepper inside and out.
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Tie the legs with kitchen twine and tuck the wing tips under the body. Set aside.
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Toss the carrots, onions, shallots, and garlic with olive oil, salt, and pepper in a large roasting pan. Nestle the rosemary and thyme sprigs among the vegetables.
- Place the duck breast-side up on top of the vegetables and drizzle with olive oil.
- Roast for 15 minutes at 425°F, then lower the oven to 350°F and continue roasting for about 1 hour and 15 minutes, or until the thickest part of the thigh reaches 165°F on a meat thermometer.
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Remove the pan from the oven, tent the duck loosely with foil, and let it rest for 15–20 minutes.
This oven-roasted duck is rich and savory, infused with herbaceous, sweet, and aromatic vegetables. It's an ideal dish for your next gathering! Serve with crusty bread or roasted potatoes for a complete, cozy meal.