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My review
Roasted Duck
31
Rhonda Brock Fuller
"I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes."
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Ingredients
2 h 10 m servings 625Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 242319 Ratings
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Most helpful positive review
11/25/2004
Awesome recipe the duck was fabulous! I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking i glazed ...
Most helpful critical review
11/5/2008
A decent, basic duck recipe that doesn't overpower the flavor of the duck with too many spices. The butter, however, is *extreme* overkill. Duck is already a very fatty meat. The last thing i...
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11/5/2008
A decent, basic duck recipe that doesn't overpower the flavor of the duck with too many spices. The butter, however, is *extreme* overkill. Duck is already a very fatty meat. The last thing i...
11/25/2004
Awesome recipe the duck was fabulous! I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking i glazed ...
11/9/2006
Love, love love this recipe. I had always liked the inside of duck, but was not fond at all of the sweet sauce that was always on top. Noone else seemed to know how to do a savory skin. thank...
3/17/2007
Great recipe. Very easy and tasty. I put a quartered lemon and some sprigs of fresh thyme and savory in the cavity. I did not add butter but basted it with the rendered fat. I made a gravy with ...
11/16/2010
I debated on giving this 5 stars (I feel people give those too easily and they lose value) but this dish earned it. My husband and I both stopped mid- first bite and looked at each other with su...
12/5/2005
Very simple to make and delicious. The whole family loved it! One tip, get a food thermometer that you can keep in the meat while it's cooking. The probe runs a wire to the outside of the oven...
2/13/2006
This is such an incredibly delicious recipe! I was skeptical at first, given the simplicity of the recipe. Anyway, this was a huge hit with my entire family. Next time though, I'll be making t...
11/27/2011
WONDERFUL!!! I made this for Thanksgiving, a bit fearful, but with so many raving reviews I had to try it. First, I poked many holes in the "skin only" to help release the grease (as recommende...
3/19/2005
This will be the recipe I will use whenever I serve duck.....my husband loves duck, I wanted something special to serve him for his birthday supper, he was smiling throughout the entire meal!! T...