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Roast Duck

The saying that "we eat with our eyes" is so true, especially when it comes to this dish. The skin is dark brown in color and very crispy looking. The taste is succulent from the oranges, garlic seasonings, rosemary and orange marmalade.
Course Main Dish
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people


  • 1 5 lb. Kosher duck, cleaned and patted dry
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2 cloves of garlic whole, peeled
  • 4 sprigs rosemary
  • 1/3 cup Burgundy wine optional
  • 2 tbsp. canola or vegetable oil
  • 1 orange, peeled and and quartered
  • 1/2 + cups orange marmalade


  1. Preheat oven to 400 degrees. Line the bottom of a roasting pan with aluminum foil. Place a rack in the pan. Place duck on rack. Brush on 2 tbsp. of oil., on the rack. Put salt, pepper, garlic, and the orange quarters into cavity of duck. Truss with string. if using wine, pour it over the duck. Place rosemary in bottom of the pan. Roast for 30 minutes.
  2. Reduce oven to 350 degrees and roast for another 40 minutes, basting occasionally. Turn duck over and roast for 15 minutes. Turn it back to the breast side up and roast for 30 minutes At this point, use a fork to prick the top of the duck to release some of the fat. Baste several times with pan juices. Spread orange marmalade over the duck and roast for another 10 minutes.
  3. Remove from oven and let duck rest for 10 -15 minutes. Slice and serve.