Make this Roast Duck Recipe stuffed with apples and roasted until the skin is a crispy golden brown. It’s a perfect meal to serve on a special occasion.
If you love roasted poultry, then you should try this juicy Roasted Turkey or Roasted Chicken.
Table Of Contents
Recipe Details
My Bulgarian grandmother has been making this Roast Duck Recipe for as long as I can remember. It’s perfect for a special occasion or holiday dinner where you can wow your guests with this deceptively easy dish.
- TASTE: Duck has a strong, gamey flavor that’s balanced by the sweet, citrusy notes of the apples and glaze.
- TEXTURE: Tender and moist on the inside with a crisp, fatty outer skin, this Roast Duck is unctuous with a rich mouth-feel thanks to the duck fat.
- TIME: This dish takes just under 2 hours to make.
- EASE: Making any roast from a bird seems intimidating, but it’s actually very simple! This recipe will show you how easy it really is.
What You’ll Need
Ingredient Notes
- Duck- I used a 6-pound whole duck for this recipe. You can find them in most supermarkets. The meaty, gamey flavor of this poultry is enhanced by the apples, glaze, and seasonings.
- Apples- The tart-sweet taste of Granny Smith apples is perfect for this savory dish.
- Juice- We’ll use orange juice and lemon juice for the glaze. Their citrusy, acidic flavor will add great taste to this duck.
- Honey- This adds a wonderful sweetness to the glaze that contrasts with its tart flavors.
- Seasonings- Garlic powder, paprika, salt, and black pepper are all you’ll need.
Add-ins and Substitutions
- Substitute another apple variety- You can use other varieties for a slightly different flavor, such as honeycrisp, pink lady, gala, mackintosh, and fuji.
- Add balsamic vinegar- For more acidity, yet still sweet, add balsamic vinegar to the glaze.
- Substitute the honey- Instead of honey, you can use maple syrup, brown sugar, or a simple syrup made of boiled sugar and water.
- Use other fruit- In place of the apple halves, make this Roast Duck with figs, prunes, pears, or oranges.
How to Make Roast Duck
- Prepare the duck. Remove the giblets inside the duck. Wash and dry the duck. Combine the seasonings and then spread the spice rub evenly over the duck.
- Add the apples. Core the apples and half them. Then stuff the duck as much as possible with the apple pieces.
- Prepare the duck for roasting. Tie the drumsticks with kitchen twine. Then place the duck (upside down) in a roasting pan on a wire rack.
- Make the glaze. Whisk together the honey, orange juice, and lemon juice.
- Roast the duck. Roast at 350 degrees Fahrenheit for 50 minutes. Then flip the duck onto its front side and roast for another 50 minutes.
- Add the glaze. Remove the duck from the oven and brush a generous amount of the glaze on top, across the breasts, thighs, and wings. Let it sit for about 20 minutes before serving.
Pro Tip: I find that the best way to glaze the meat in this roast duck recipe is to use a silicone pastry brush.
Recipe Tips
- Dry the duck well- Keeping the skin of the duck dry will help the spice rub adhere to it. Use paper towels to pat it dry.
- Tie the drumsticks together- Since you have stuffed the duck with apple halves, as they cook, they will fall out without this step. It also creates a steamy inner cavity that will aid in even, thorough cooking.
- Cook the duck breast side down first- To avoid drying out the white meat, let it roast for half the time upside down. Then flip the duck for the rest to get a crispy skin.
- Add lots of glaze- Don’t forget to generously coat all exposed parts of the skin to create a nice golden brown crusty skin. It will caramelize from the heat of the duck as it sits.
FAQs
It takes an hour and 40 minutes to roast a 6-pound duck. You’ll roast it for 50 minutes with the breast side down, then 50 minutes with the breast side up. This keeps the breast meat moist while crisping up the skin.
You should roast the duck at 350 degrees Fahrenheit. This is the perfect temperature to fully cook the duck while also crisping the outer skin. Remember to preheat the oven beforehand so that the duck skin gets nice and crispy.
Serving Suggestions
This Roast Duck recipe is a versatile main course that goes well with all sorts of side dishes. You can serve it with soups and salads, pair it with vegetables, and finish the meal with dessert.
- Salad: Serve a Spinach Pomegranate Salad, Cucumber Tomato Feta Salad, or Cucumber Radish Salad before this duck.
- Soup: Start your Roast Duck dinner with a bowl of Easy French Onion Soup, Chicken Gnocchi Soup, Baked Potato Soup, or Clam Chowder Soup.
- Sides: Pair this dish with some Super Creamy Mashed Potatoes, Bacon Wrapped Asparagus, Air Fryer Brussels Sprouts, or Parmesan Roasted Potatoes.
- Dessert: Finish the meal with something sweet, like these Pecan Tassies, Pumpkin Cheesecake (VIDEO), Gingerbread Cake, or Lofthouse Frosted Sugar Cookies (VIDEO).
Make This Recipe in Advance
Make ahead: You can prep the ingredients and stuff the duck ahead of time, storing it covered with plastic wrap in the fridge until you’re ready to roast it later in the day.
Storing: Store any leftovers of this Roast Duck in the refrigerator, sliced off the bone, in an airtight container for up to 3 days.
Freeze: Freeze the slices of duck in a freezer-safe container for up to 3 months. Allow it to thaw in the fridge, then come to room temperature before reheating in the oven until warmed through and slightly crispy.
More Tasty Main Dishes!
Full Recipe Instructions
Roast Duck Recipe
Ingredients
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 6 lb. duck
- 5 small granny smith apples
- 1/4 cup honey
- 1/4 cup fresh orange juice
- 2 tbsp lemon juice
Instructions
- In a small bowl, combine salt, pepper, garlic powder, and paprika.
- Remove the insides of the duck, then wash and pat it dry. Rub the entire duck with the spice and salt mixture.
- Core the Granny Smith apples and cut them into halves.
- Stuff the duck as much as possible with the apples. Then tie the drumsticks with kitchen twine.
- Place the duck (upside down) into a roasting pan.
- Whisk together the honey, orange juice, and lemon juice. This will be the glaze.
- Roast at 350 degrees Fahrenheit for 50 minutes.
- Flip the duck on its front side and roast for another 50 minutes.
- Remove the duck form the oven and brush a generous amount of the glaze on top. Let it sit for about 20 minutes before serving.
Notes
- Dry the duck well- Keeping the skin of the duck dry will help the spice rub adhere to it. Use paper towels to pat it dry.
- Tie the drumsticks together- Since you have stuffed the duck with apple halves, as they cook, they will fall out without this step. It also creates a steamy inner cavity that will aid in even, thorough cooking.
- Cook the duck breast side down first- To avoid drying out the white meat, let it roast for half the time upside down. Then flip the duck for the rest to get a crispy skin.
- Add lots of glaze- Don’t forget to generously coat all exposed parts of the skin to create a nice golden brown crusty skin. It will caramelize from the heat of the duck as it sits.
Nutrition
This recipe was originally posted on March 16, 2016, we’ve tweaked it a bit since then.
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Olya says
Do you cover duck when roasting it ?
Dina says
Hi Olya, great question! No I don’t cover it. I hope you enjoy the recipe! 🙂
susy says
I could only find ducks that was about 4lbs. how long would you sugguest cooking 1 that small?
Dina says
Hi Susy, it would be hard to say the exact cooking time without testing it out myself. My best advice would be to frequently check the internal temperature of the duck breast using a meat thermometer. The moment it reaches 165 degrees F, your duck is done cooking. I hope that helps.
Maryana says
Do you only put the glaze on once the duck is completely cooked? Does no glaze go on the duck while it is in the oven?
simplyhomecooked says
Hi Maryana, thanks for catching that for me. You can brush on the glaze when you flip the duck in the oven and then again at the end. Hope that helps clarify and I hope you love this roast duck recipe 🙂
Lindsay says
Your stuffed duck with Granny Apple’s Mwah came out just like I pictured thanks
Dina says
Happy to hear that you loved this roast duck recipe, Lindsay! Always happy when people love my recipes! Thank you so much for taking the time to leave your feedback and I hope you find many more delicious recipes on my blog! 🙂
William Lumley says
Thanks for asking that question!