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READY IN ABOUT 2¼ hrs

Roasted Duck

Read Reviews (134)

"I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes." — Rhonda Brock Fuller

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper

1 (5 pound) whole duck
1/2 cup melted butter

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Kitchen-Friendly View

PREP 10 mins
COOK 2 hrs
READY IN 2 hrs 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 25, 2004

Awesome recipe the duck was fabulous! I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking i glazed it with the orange sauce, and it was just so good. We have duck every year during the holidays and this was the best it has ever turned out. TY for the great recipe!

—CELTICFAERIE

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Most Helpful Critical Review

Nov 05, 2008

A decent, basic duck recipe that doesn't overpower the flavor of the duck with too many spices. The butter, however, is *extreme* overkill. Duck is already a very fatty meat. The last thing it needs is to have a half cup of butter dumped over it. Stuff the cavity with some onion, lemon wedges, and garlic cloves, skip the butter entirely, and it's perfect.

—PhantomMoon

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174 Ratings

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Nov 11, 2006

Love, love love this recipe. I had always liked the inside of duck, but was not fond at all of the sweet sauce that was always on top. Noone else seemed to know how to do a savory skin. thanks so much...It was delicious. I will now make duck often, and not just for special occassions.

—Ronnie

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Mar 17, 2007

Great recipe. Very easy and tasty. I put a quartered lemon and some sprigs of fresh thyme and savory in the cavity. I did not add butter but basted it with the rendered fat. I made a gravy with the pan drippings (fat separated)and some stock made from the neck, gibblets and wing tips along with chopped carrots, onions and celery.I took the advice of previous reviewers and reduced salt by 1/2t and overall cooking time by 15 mins. A great recipe that you can fancy up or make as is.

—Boston foodie

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Dec 05, 2005

Very simple to make and delicious. The whole family loved it! One tip, get a food thermometer that you can keep in the meat while it's cooking. The probe runs a wire to the outside of the oven attached to the display. You can see the internal temp w/out opening the oven. The full 2 hours would have been a little too long for my bird.

—Boysmom

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Feb 15, 2006

This is such an incredibly delicious recipe! I was skeptical at first, given the simplicity of the recipe. Anyway, this was a huge hit with my entire family. Next time though, I'll be making two ducks so there will enough for all four of us:-)

—TMARKLE

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Mar 19, 2005

This will be the recipe I will use whenever I serve duck.....my husband loves duck, I wanted something special to serve him for his birthday supper, he was smiling throughout the entire meal!! Thank you....I added just a little garlic powder to the rub just because we love garlic.

—MJMUELL

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Dec 19, 2005

Wonderful and simple recipe! I didn't have to go out and buy any extra ingredients (seasonings).

—TSchlottman

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Nutrition

Calories
625 kcal
31%

Carbohydrates
1 g
< 1%

Cholesterol
280 mg
93%

Fat
45.1 g
69%

Fiber
0.6 g
2%

Protein
51.8 g
104%

Sodium
1538 mg
62%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Duck

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 625
Calories from Fat: 406

% Daily Value *
Total Fat 45.1g 69 %
Saturated Fat 20.3g 102 %
Cholesterol 280mg 93 %
Sodium 1538mg 62 %
** Potassium 40mg 1 %
Total Carbohydrates 1g < 1 %
Dietary Fiber 0.6g 2 %
Protein 51.8g 104 %
Sugars 0.1g
** Vitamin A 26 %
Vitamin C 6 %
Calcium 4 %
Iron 44 %
** Thiamin < 1 %
Niacin 178 %
** Vitamin B6 3 %
** Magnesium 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.