How Do You Score Whole Roast Duck?

Scoring the skin means you make shallow cuts across the duck’s surface without cutting the meat below. Scoring allows the fat to escape when the duck is roasting. The result is thin, crispy, golden skin that makes this dish so tasty!

Recipe Ingredients

1. Duck – A 5-8 pound duck will work fine. And you can ask your local butcher to separate the neck and giblets for an incredible gravy.
2. Seasonings – Onion, garlic, lemon, orange, rosemary, sage, and thyme deliver delicious flavor with citrusy notes. Then salt and pepper make everything taste better.
3. Glaze – Honey, soy sauce, balsamic vinegar, lemon juice, orange juice, and sweet chili sauce create a tangy, sweet glaze with just the right heat.

How to Roast a Whole Duck

Prep the Duck

• Prepare – If using frozen duck, completely defrost the duck in the refrigerator for 1-2 days. Once defrosted, take the duck out of the fridge about 30 minutes before cooking to take the refrigerator chill off. Take the giblets from inside (save for gravy), rinse the duck inside and outside, then pat dry using paper towels.
• Score the skin on the duck breast in a diamond-shaped pattern with a sharp knife. Try to cut only the skin without touching the meat below. Poke other fatty parts all over with the tip of the knife. You don’t need to poke the duck legs because the skin is thinner. (Photo 1)
• Season your duck generously with salt and pepper, including the cavity. Stuff the cavity with onion, garlic, lemon, orange, rosemary, sage, and thyme. The duck has flaps of skin on both ends – fold that skin inward to hold in the ingredients and keep the inside moist during roasting. Use a couple of toothpicks to “sew” the skin around the duck cavity opening tightly. Cross the legs and tie them together with cooking twine. Then, fold the wings under the duck. (Photos 2-3)

Bake the Duck

• Roast – Place the bird on the rack inside the roasting pan and cook at 350℉ (177℃) for 60 minutes, breast side up. After an hour, remove it and repeat pricking the skin all over. Flip it breast side down and roast for another 40 minutes. (Photo 4)
• Make the Glaze – While the duck is roasting, mix the glaze ingredients: honey, soy sauce, balsamic vinegar, lemon juice, orange juice, and sweet chili sauce in a medium pan. Simmer over medium-high heat until it thickens, 7-10 minutes. Remove from heat and set aside. (Photo 5)
• Flip – After an hour and 40 minutes, remove the duck from the oven, poke it once more, and flip it breast side up again on a rack in a roasting pan. Brush the whole duck with the glaze (especially the scored duck breast) and cook the duck breast-side-up for another 40-50 minutes at 400℉ (205℃), brushing every 20 minutes with the mixture.
• Let Rest – When the duck is cooked, remove it from the oven and let it rest for 15 minutes. Then, carefully remove and discard the lemon. (Photo 6)
• Serve – Carve the duck and enjoy!

Recipe Variations

1. Seasoning Rubs – Try seasoning the exterior of the duck with different spices. Cinnamon and cloves are warm flavors that go well with duck. Or create a rub with cumin, five spice powder, dry mustard, and chili powder if you prefer more heat.
2. Go Tropical – Replace the rosemary, sage, and thyme with fruit slices. Tropical flavors like apricot and mango complement duck well. Or add apple slices inside the duck to infuse it with sweetness.
3. Glaze Swap – Substitute the glaze for cherry or plum jam if you prefer fruity notes with the duck. Orange marmalade also works wonders with roasted duck.
4. Garnish – Arrange the duck on a serving platter and decorate it with fresh fruits like pomegranates, figs, and cranberries. Throw on some sprigs of fresh herbs to make it a feast for the eyes and the taste buds!

Tips and Tricks

1. Whole duck is often sold frozen. If you use frozen duck, give it 2-3 days in the refrigerator to completely thaw. You can keep a thawed, vacuum-packed duck in the fridge for a day or two.
2. Repurpose the bones to make a rich and flavorful stock. You can also render the fat for any recipe that calls for lard.
3. Resist the temptation to carve the duck immediately. It needs to rest for at least 15 minutes for moist and flavorful meat.
4. Try to score the duck in a small diamond pattern. Aim for approximately ¼-inch squares because smaller squares make crispier skin.

Make-Ahead Instructions

Roast duck is best hot out of the oven (after resting, of course). Season and roast the duck the day you plan to eat it for tastier results.

Serving and Storage Instructions

Let the duck rest for about 15 minutes covered in foil after taking it out of the oven. Then, serve it hot with all your favorite sides.

Store leftover duck in an airtight container or tightly wrapped in plastic for 3-4 days in the fridge. Leftover duck makes incredible sandwiches, salad toppings, and tacos. You can use it cold, reheat it in a 350℉ (177℃) oven for 10 minutes, or zap it in the microwave until hot.

Feel free to freeze the leftovers in a freezer-safe plastic container for up to 3 months.

FAQs

What to Serve With Crispy Roast Duck

Wow your guests by serving this crispy-skinned whole roast duck with side dishes like garlic mashed potatoes, balsamic baked Brussels sprouts, and homemade cranberry sauce. Then, top off the evening with a rich and creamy pumpkin pie!

More Impressive Main Dishes to Try

1. Grilled Rack of Lamb
2. Pork Tenderloin Roast
3. Crab Stuffed Salmon
4. Fried Lobster Tail
5. Roast Cornish Hens

Conclusion

Make your next special occasion memorable with this luxurious, crispy whole roast duck. Looking for more foolproof holiday recipes? Follow me on Instagram to keep up with the latest!