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My review
Roasted Duck
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 625 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 625 calories; 45.1 g fat; 1 g carbohydrates; 51.8 g protein; 280 mg cholesterol; 1538 mg sodium. Full nutrition
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Reviews
Read all reviews 223290 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 ...
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...
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...
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...