How To Roast A Duck

HilahCooking's picture

May. 25, 2015

Roast Duck with spices and a pomegranate glaze for the holidays! Here's how to roast a duck.


Duck 5 Pound (1 no)
Salt 2 Teaspoon
Szechuan peppercorns 1 Teaspoon
Ground coriander 1 Teaspoon
Fennel seed 1 Teaspoon
Paprika 1 Teaspoon
Orange 1 , zested
Fresh rosemary sprig/Thyme 3
For glaze:
Fresh orange juice 1/4 Cup (4 tbs)
Honey 1 Tablespoon
Pomegranate molasses 2 Tablespoon



1.Trim excess fat and skin from duck. Reserve separately. Score the skin with paring knife and make shallow marks through skin.

2.Grind peppercorns and fennel together. Add salt, coriander, paprika, orange zest and mix well.

3.Rub the mixture thoroughly over duck (inside and outside).

4.Squeeze orange juice into a bowl. Tuck orange halves and rosemary into cavity of duck.

5.Place on rack in roasting pan (breast side up) and refrigerate for 2 hours (maximum 24 hours),

6.Preheat oven to 450F.


7.Pop duck into oven and reduce temperature to 350F.

8.Roast for 20 minutes (per pound) or until internal temperature reaches 165F in thighs.

9.Remove from oven and increase the temperature to 450F.

10.In a small bowl, combine orange juice, honey, molasses and mix well. Brush the glaze over duck and pop into oven.

11.Roast for 15-20 minutes or until internal temperature reaches 180F.

12.Allow to cool for 15-20 minutes before carving.


13.Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1280Calories from Fat 784

 % Daily Value*

Total Fat 87 g133.8%

Saturated Fat 28 g140%

Trans Fat 0 g


Sodium 1289 mg53.71%

Total Carbohydrates 20 g6.7%

Dietary Fiber 2 g8%

Sugars 10 g

Protein 100 g200%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet