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Citrus-Herb Roast Duck

This roast duck features crispy, golden skin and tender meat infused with bright citrus and fragrant herbs. The process involves scoring and seasoning the duck, roasting until perfectly crisp, and basting to keep the meat juicy. The final dish boasts a glossy, crispy exterior and succulent, flavorful interior, ideal for festive occasions.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Holiday
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole duck patted dry
  • 2 cloves garlic crushed
  • 2 tbsp olive oil for rubbing skin
  • 1 tbsp salt for seasoning
  • 1 tsp black pepper freshly ground
  • 2 sprigs thyme fresh
  • 2 sprigs rosemary fresh
  • 1 lemon lemon cut into wedges
  • Optional orange zest for extra citrus aroma

Equipment

  • Roasting pan with rack
  • Sharp knife
  • Kitchen string
  • Meat thermometer
  • Basting brush

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

For extra crispy skin, increase oven temperature to 220°C (430°F) for the last 10 minutes if needed. Resting the duck is crucial for juicy meat. Feel free to add orange zest to the seasoning rub for a sweeter citrus aroma.