Roast duck is a holiday classic that somehow feels both decadent and surprisingly straightforward. What makes this version different is the citrus-herb infusion that keeps the meat moist and bright. It’s a recipe that’s perfect for those who want to impress without fussing too much. Plus, the crispy skin is a reward you’ll be craving all season.
Why This Roast Keeps Calling Me Back
The crispy skin, the tender, flavorful meat, and the citrus punch make it irresistible. I love experimenting with herbs and citrus combinations, each time discovering a new twist. It’s a dish that feels festive but also honest—no fuss, just good ingredients and time. Every time I make it, I remember how simple flavors can really shine on a special occasion.
What’s in This Holiday Roast? A Breakdown
- Duck: Rich, fatty, and flavorful—perfect for roasting with a crispy exterior.
- Lemon wedges: Brighten up the meat with zesty citrus, adding a refreshing burst with each bite.
- Garlic cloves: Infuse the meat with aromatic pungency, mellowed by roasting.
- Fresh herbs (thyme, rosemary): Add earthy, fragrant notes that elevate the dish’s complexity.
- Salt and pepper: Fundamental for enhancing flavor and crisping the skin.
- Olive oil: Helps the skin crisp up and keeps the meat moist.
- Optional: Orange zest: Adds a sweeter, more citrusy aroma that pairs beautifully.
Tools and Equipment for a Perfect Roast Duck
- Roasting pan with rack: Allows fat to drain and ensures even cooking.
- Sharp knife: For scoring skin and carving the finished duck.
- Kitchen string: To tie up the cavity if needed for extra neatness.
- Meat thermometer: To check doneness and avoid overcooking.
- Basting brush: For applying juices or additional herbs during roasting.
Step-by-step guide to roasting your holiday duck
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
Step 3: Rub the duck with salt, pepper, and a generous handful of chopped herbs like thyme and rosemary.
Step 4: Stuff the cavity with lemon wedges, garlic cloves, and more herbs.
Step 5: Place the duck on a rack in a roasting pan, breast side up.
Step 6: Roast for about 1 hour 30 minutes, or until the skin is golden and crispy.
Step 7: Baste the duck with its own fat every 20 minutes during roasting.
Step 8: Check the internal temperature; it should reach 75°C (165°F) in the thickest part.
Step 9: Let the duck rest for 15 minutes before carving.
Crispy Skin, Juicy Meat: Cooking Checks and Tips
- Skin should be crisp and golden, with a slight crackle when pressed.
- Meat should be juicy and tender, not dry or tough.
- Internal temperature should reach 75°C (165°F) in the thickest part of the thigh.
Common Mistakes and How to Fix Them
- Oven temperature too low.? If the skin isn’t crisp enough → Increase oven temp to 220°C (430°F) for the last 10 minutes.
- Overcooking or high initial heat.? If the meat is dry → Cover with foil and lower oven temp slightly, then cook longer.
- Lack of seasoning.? If the flavor is bland → Add more herbs or citrus zest to stuffing or rub.
- Insufficient scoring.? If the fat isn’t rendering → Score the skin more deeply before roasting.
Citrus-Herb Roast Duck
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place the duck on a clean surface and pat it dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and makes the skin crispy.
- Rub the entire duck with olive oil, then sprinkle generously with salt and freshly ground black pepper. Massage the seasonings into the skin and meat, ensuring even coverage. Tuck fresh thyme and rosemary sprigs into the cavity or secure on top if needed.
- Stuff the cavity of the duck with lemon wedges, crushed garlic, and additional herbs if desired. This infuses the meat with bright, aromatic flavors as it roasts.
- Tie the legs with kitchen string if necessary for a neat appearance. Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 1 hour 30 minutes, basting every 20 minutes with the rendered fat to keep the meat moist and skin crispy.
- Use a meat thermometer to check the internal temperature in the thickest part of the thigh; it should reach 75°C (165°F). When the skin is deep golden brown and crisp, and the meat is juicy, remove the duck from the oven.
- Let the duck rest for about 15 minutes before carving. This allows the juices to redistribute, ensuring tender, flavorful slices. Carve the duck and serve with additional lemon wedges for a bright finishing touch.
Notes
Hi, I’m Katie Dawson, a paediatric speech-language pathologist by day and a passionate food storyteller by night. Based in Seattle but with a love for global flavours (and a soft spot for Indian chai), I created this blog to bridge the gap between therapeutic nutrition and the simple joy of eating.
