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Treat yourself (and your guests) to this sensational whole roast duck served with duck fat potatoes! Marinated in Chinese five spice and glazed with our signature soy ginger sauce, get ready for an unforgettable flavor experience. The sliced potatoes that caramelize beneath the duck trap all of its juices, resulting in a crispy-on-the-outside and succulent-on-the-inside main course perfect for any special occasion or holiday celebration!
Why this roast duck recipe works
If you’ve never had a chance to try duck, you are in for a treat!
The combination of Chinese five spice, soy ginger glaze, and roast duck fat potatoes creates a flavor profile to die for. The roast duck itself is juicy and tender on the inside, with wonderfully crisp skin.
And that’s not even mentioning how good your home will smell while roasting!
Making a whole roast duck is perfect for special occasions or holiday celebrations. It’s sure to impress your guests, and the roast duck leftovers make delicious sandwiches for lunch the next day.
Let’s get started!
Ingredients needed for simple roast duck
Here’s everything you need to make this delicious dinner recipe:
- Whole duck (with neck and innards removed/neck fat trimmed)
- Kosher salt
- Chinese five spice
- Head of garlic
- Ginger root
- Gold Potatoes
Soy ginger glaze
- Low-sodium soy sauce
- Orange juice
- Rice Wine Vinegar
- Ginger root
If you can’t find fresh oranges, you can substitute orange juice or zest for additional flavor.
How to prep duck for roasting
This is really important, so make sure not to skip it. It can make or break your dish!
Here’s everything you need to do to prep the duck:
- Remove the duck from the package and remove the neck, gizzards, and any loose inner parts in the cavity. (You can use them for an alternate dish or discard them.)
- Place the duck on a small sheet pan with a rack.
- Use a paper towel to dry the inside and outside of the duck.
- Make a mixture of five spice and kosher salt in a small bowl.
- Liberally season on the inside and outside of duck.
- Rub the seasoning into the skin.
After seasoning the duck:
- Cut fatty deposits hanging off the back of the bird using kitchen shears and discard them.
- Cut excess neck skin from the top and use toothpicks to secure the neck skin down.
- Using a sharp pairing knife, make tiny pricks into the skin around the whole duck. (This will help render the fat and allow the skin to become crisp.)
- Marinate the duck in the refrigerator overnight or for at least 4 hours.
When preparing whole poultry, I like to work in the sink and in a colander inserted in a bowl to keep everything sanitary. I highly recommend doing this!
Stuff the whole duck
- After marinating the duck, stuff garlic, ginger, and orange slices into the cavity.
- Using twine, tie the legs of the duck together.
How to prep the potatoes
Since duck has a high-fat content, it tends to splatter when roasted on its own. So, by laying the duck on a bed of potatoes and shallots, as the fat renders out, the potatoes cook in the duck fat, making them SO delicious and caramelized.
Have you ever had duck-fat potatoes? If not, you are going to be obsessed (trust me!).
Here’s everything you need to do to prep the potatoes:
- Start out by soaking and scrubbing the potatoes to remove any dirt.
- Cut the gold potatoes in half.
- In a large oven-safe skillet with high walls, place potatoes cut side up in one even layer.
- Peel and quarter the shallots.
- Then, tuck the shallots in between the potatoes.
Roast the duck
- Preheat the oven to 350°F.
- Carefully place the duck on top of the potatoes and shallots.
- Roast the duck for 2 hours.
Make the soy ginger glaze
While the duck roasts, make the soy ginger glaze in a saucepan!
Here’s how you do that:
- Over medium heat, add all of the glaze ingredients into a saucepan.
- Bring the glaze to a gentle boil, then lower the heat to simmer.
- Allow the sauce to thicken for 10 minutes, then remove from heat.
Add the glaze to the duck
- After 2 hours, carefully remove the duck from the oven.
- Using two forks, flip the outermost potatoes over.
- Using a basting brush, brush the duck with the glaze, getting all the crevices and sides.
- Place back in the oven for 30 more minutes.
If the duck skin begins to brown too much, tent the pan with foil.
What should the internal temperature of the duck be?
- Temperature: Once the duck is done roasting, the internal temperature of the thickest part (usually the breast and thigh) should be 165°F.
- Resting: Rest the duck for 10-15 minutes with foil tented on top so the juices have a chance to redistribute. If you carve the duck right away, all the juices will run out, and the meat will dry out.
How to serve
Now that the roast duck is nice and rested, it’s time to get carving!
Using a sharp carving knife and meat fork, carve the roast duck into individual pieces.
First, cut between the leg and the breast to separate the thigh from the bird. Tilt the bird to free the thigh bone with your hands. Repeat with the other thigh.
Next, locate the bone down the middle of the breast. Cut flush against that bone from the top to the bottom, then cut under to free the breast. Use your knife to cut the breast in halves or thirds.
Delight your guests with the tantalizing flavors of duck fat potatoes and shallots served alongside succulent slices of duck breast or leg, finished off with a spoonful of delectable pan drippings!
How to store
To properly store the duck and potatoes, store them in an airtight container in the refrigerator for up to 3 days, with the potatoes on the bottom. Just make sure that you have broken the roast duck down first.
To reheat the duck to enjoy later, roast it on a foil-lined tray at 350°F for 15 minutes until warmed through.
Microwaving roast duck is not recommended as it will result in a soggy, chewy texture and lack the desired crispiness. The process of microwaving roast duck will ultimately cause the moisture in the meat to evaporate quickly and won’t leave enough time for the skin to turn golden and crispy.
Plus, the microwaving of roast duck will also cause the bird to become dry and tough.
Now you know how to make a whole roast duck with potatoes and shallots, complete with a homemade soy ginger glaze! Enjoy!
To view the roasted duck and potatoes web story, click here!
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- 3 1/2 pounds duck (neck and innards removed, neck fat trimmed)
- 1 1/2 teaspoons Kosher salt
- 1 tablespoon Chinese five spice
- 1 head garlic (top half cut exposing cloves)
- 1 inch ginger root (peeled and sliced into 6 slices, divided)
- 1 whole orange (cut in half. One half juiced, other half cut into 2 wedges.)
- 9 medium gold potatoes (cut in half)
- 6 shallots (peeled and quartered)
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- When preparing whole poultry, I work in the sink and in a colander inserted in a bowl, to keep everything sanitary. Remove duck from package and remove: neck, gizzards, and any inner parts loose in the cavity. You can use for an alternate dish or discard.
- Place duck on a quarter sheet pan with rack. Use a paper towel to dry the inside and outsides of the duck. In a small bowl, make a mixture of five spice and kosher salt. Liberally season on the inside and outside of duck, rub seasoning into the skin.
- Using kitchen shears, cut fatty deposits hanging off the back of the bird and discard. Cut excess neck skin from the top and use two toothpicks to secure skin to duck. Using a sharp pairing knife, make small pricks into the skin around the whole duck.
- Marinate the duck in the refrigerator overnight or minimum 4 hours.
- Preheat oven to 350F
- Once marinated, stuff the cavity of the duck with head of garlic, three slices of ginger, and two orange wedges. Using kitchen twine, tie the ducks legs together.
- In a large oven safe skillet with high walls, place potatoes cut side up in one even layer. Tuck the shallots in between the potatoes. Carefully place the duck on top of the potatoes.
- Once the oven has reached 350F, place duck inside. Roast the duck for 2 hours.
- While the duck roasts, make the soy ginger glaze in a saucepan. Over medium heat add: soy sauce, orange juice, mirin, honey, rice wine vinegar, and sliced remaining ginger. Bring the glaze to a gentle boil, then lower the heat to simmer. Allow the sauce to thicken for 10 minutes, then remove from heat.
- After the 2 hours have elapsed, carefully remove the duck from the oven. Using two forks, flip the outermost potatoes over.
- Using a brush, brush the duck with the glaze, getting all the crevices and sides. Place back in the oven for 30 more minutes, if the skin begins to brown too much, tent with foil.
- Once the duck is done roasting, the internal temperature of the thickest part (usually the breast and thigh) should be 165F. Rest the duck for 10-15 minutes with foil tented on top, so the juices have a chance to redistribute. If you carve the duck right away, all the juices will run out and the meat will dry out.
Carving roasted duck:
- To carve a roasted duck, use a large knife and meat fork to secure the duck. First, cut between the leg and the breast to separate the thigh from the bird. Tilt the bird to free the thigh bone with your hands. Repeat with other thigh. Next, locate the bone down the middle of the breast. Cut flush against that bone from the top to the bottom, then cut under to free the breast. Use your knife to cut the breast in halves or thirds.
- Serve the duck fat potatoes and shallots with a few spoons of the pan drippings with duck breast or legs along the side.
- For this recipe I used a 3.5lb duck, you can use a larger duck for more people or smaller for less people, you may just have to adjust cooking time. Before glazing the duck, check the temperature to see where you are at. Finished temperature is 165F.
- Storing duck and potatoes: Ensure you have butchered the roasted duck. Store duck and potatoes in an airtight container in the refrigerator for up to 3 days, with the potatoes on bottom.
- Reheat: Roast on a foil lined tray at 350F for 15 minutes until warmed through. Microwaving duck will result in soggy skin.