A whole roast duck is a wonderful treat and makes a perfect choice for a special occasion meal. This recipe uses a slow-roasting method to yield moist, tender duck meat and crisp, golden skin.
Roasting a whole duck does take a few hours in the oven, but hands-on time is minimal so there's plenty of time to prepare side dishes and relax with guests while the duck cooks.
The primary sauce for this recipe is a very simple Orange and Rosemary Sauce that can be served year-round. It's not only delicious with duck, it's great with other main dishes like chicken, pork or even salmon.
If you're planning to serve duck as an alternative to roast turkey for Thanksgiving or Christmas, you might want to try our Spiced Pomegranate Sauce. Lightly spiced with allspice, cinnamon and ginger, it complements the duck perfectly and can be served with Cornish hens, chicken or pork as well.
PrintRoast Duck with Orange-Rosemary Sauce
Slow-roasting a whole duck yields a flavorful, moist bird with a beautiful crispy, golden skin. Served with a simple Orange-Rosemary Sauce, it's an impressive yet easy entrée to serve for family and friends.
Author: Lynne Webb
Prep Time: 1 hour 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 40 minutes
- 1 large navel orange
- 2 sprigs fresh rosemary, plus more for garnish