Name: Whole Roasted Duck Over Potatoes
Prep time: 15 min
Cook time: 150 min
Total time: 885 min
Ingredients: 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); 1/4 cup low sodium soy sauce; 1/4 cup orange juice (juice from orange above); 2 tablespoons mirin; 2 tablespoons honey; 1 tablespoon rice wine vinegar; 3 pieces ginger root from above

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Soy ginger glazed whole roasted duck over duck fat potatoes. This whole roasted duck is marinated in Chinese five spice and stuffed with aromatics, roasted over sliced potatoes that get flavored from the duck fat, and finished with a soy ginger glaze. This whole roasted duck over potatoes is the perfect holiday main course, full of flavor, and crispy delicious skin.

Whole duck

Duck is always a treat to eat. It has rich juicy meat and you can’t forget about the thick fatty skin that becomes crispy and is arguably the best part. Roasting a whole duck is a great meal for the holidays or when you want a more elevated and decadent dish.

Prepping the duck

drying whole duck off with paper towel and rubbing chinese five spice on skin

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 small 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 the seasoning into the skin

cutting neck and tail off and pricking the skin of the whole duck

Using kitchen shears, cut fatty deposits hanging off the back of the bird and discard.
Cut excess neck skin from the top
Use toothpicks to secure the neck skin down
Using a sharp pairing knife, make small 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 minimum 4 hours.

Potatoes

Since duck has a high fat content, it tends to splatter when roasted on it’s own. 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’re in for a major treat!

Stuffing duck

stuffing cavity of duck with oranges, ginger, and garlic

Besides the spices, another way to favor a duck is by stuffing the cavity with aromatics. For this recipe I used a whole head of garlic, cut in half, orange slices, and sliced ginger root.
Stuff the garlic, ginger, and orange slices into the cavity of the duck.
Using twine, tie the legs of the duck together.
Carefully set the duck on top of the bed of potatoes and shallots.
As the duck roasts, the flavors will not only flavor the meat from the inside, they will also flavor the potatoes underneath.
Roast the duck at 350F, for 2 hours.

Soy ginger glaze

making duck glaze in a saucepan and brushing it onto whole roasted duck with a basting brush

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 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.

Duck temperature and resting

whole roasted glazed duck over a bed of potatoes in a serving dish

Temperature: Once the duck is done roasting, the internal temperature of the thickest part (usually the breast and thigh) should be 165F.
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.

Butchering a duck to serve

duck breast and thighs over a plate of roasted potatoes and shallots

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.

Serving whole roasted duck with potatoes

serving platter with halved potatoes and roasted duck breast ad duck legs on top

Serve the duck fat potatoes and shallots with a few spoons of the pan drippings with duck breast or legs along the side.

Storing and reheating duck

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.

Looking for more roasted poultry recipes?

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