Perfectly Roasted Free-Range Duck Recipe

Roasting a free-range duck results in tender, flavorful meat and deliciously crispy skin. This simple recipe highlights the natural taste of the duck with a hint of citrus and herbs, making it perfect for a special occasion or Sunday roast.

Ingredients

• 1 whole free-range duck (2–2.5kg, serves 4–6)
• Salt and freshly ground black pepper
• 1 orange, quartered
• 1 lemon, quartered
• 1 onion, quartered
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Optional Glaze:

• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp orange juice

Method

1. Prepare the Duck

1. Remove the duck from the fridge at least 1 hour before cooking to bring it to room temperature.
2. Preheat your oven to 200°C (180°C fan).
3. Remove any giblets and excess fat from the duck cavity (reserve for stock or gravy if desired).
4. Pat the duck dry with paper towels. Prick the skin all over with a sharp skewer or knife, especially around the legs and breast, being careful not to pierce the meat. This helps the fat render during cooking.
5. Generously season the duck inside and out with salt and pepper.

2. Stuff the Duck

1. Place the orange, lemon, onion, rosemary, thyme, and bay leaves inside the cavity. These aromatics will enhance the flavor during roasting.

3. Roast the Duck

1. Place the duck on a rack in a roasting tray, breast-side up. The rack allows the fat to drip away from the bird.
2. Roast for 20 minutes per 500g (approx. 1 hour 40 minutes for a 2.5kg duck), or until the internal temperature in the thickest part of the breast reaches 75°C.
3. Halfway through cooking, carefully pour off the rendered fat from the tray and baste the duck with its own juices. Save the fat for roasting potatoes or vegetables—it’s liquid gold!
4. If the skin browns too quickly, cover the duck loosely with foil.

4. Optional Glaze

1. In the final 15 minutes of cooking, brush the duck with a mixture of honey, soy sauce, and orange juice for a glossy, caramelized finish.

5. Rest the Duck

1. Remove the duck from the oven and let it rest on a carving board, loosely covered with foil, for 15–20 minutes. Resting ensures juicy meat.

6. Carve and Serve

1. Carve the duck by removing the legs and slicing the breast meat.
2. Serve with roasted potatoes (cooked in duck fat for ultimate crispiness), seasonal vegetables, and a sauce like orange, cranberry, or red wine reduction.

Chef’s Tips

• Render More Fat: If you want even more fat for cooking, pierce the skin every 20 minutes while roasting to encourage additional rendering.
• Crispier Skin: For extra crispy skin, dry the duck thoroughly and let it sit uncovered in the fridge overnight before roasting.
• Enhance the Sauce: Deglaze the roasting tray with red wine or orange juice, then reduce it to make a flavorful gravy or pan sauce.

This recipe guarantees tender, juicy free-range duck with crispy skin and rich flavors, perfect for an indulgent roast dinner. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days