Crispy Roasted Duck and Potatoes

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Cooking a whole duck can feel pretty intimidating, especially when you’re trying to get that perfect crispy skin while keeping the meat tender and juicy. I spent years avoiding duck recipes altogether, worried I’d end up with either a rubbery mess or an overcooked disappointment – and trust me, neither of those scenarios makes for a happy dinner table!

That’s why I love this roasted duck and potatoes recipe. It’s straightforward, hard to mess up, and gives you two dishes in one: beautifully cooked duck and potatoes that soak up all those wonderful drippings. Plus, it’s the kind of meal that makes any regular Sunday dinner feel like a special occasion, without requiring you to be a professional chef.

What Kind of Duck Should I Use?

For roasted duck, Pekin (also called Long Island duck) is your best bet and the most commonly available variety in American grocery stores. While Muscovy duck can work too, it tends to be larger and a bit leaner, which means it might need different cooking times than what’s specified in this recipe. If you’re shopping at an Asian market, you might find smaller Mallard ducks – these are fine to use, but you’ll want to reduce the cooking time since they’re typically about a pound lighter than Pekin. Just make sure whichever duck you choose is fresh or fully thawed if frozen, and look for one with pale pink flesh and skin that’s free from blemishes or dark spots.

Options for Substitutions

While some ingredients in this recipe are key for that classic flavor, there are several substitutions you can try:

• Duck: Duck is really the star here and gives this dish its special flavor and richness. While you could use chicken as a last resort, the cooking time and fat content would be different, so I’d recommend sticking with duck if possible.
• Chinese five-spice powder: If you can’t find five-spice powder, mix together equal parts ground cinnamon, ground star anise, and ground fennel seeds, with a pinch of ground cloves and white pepper.
• Golden potatoes: You can swap these with red potatoes, Yukon gold, or even sweet potatoes. Just keep the pieces similar in size for even cooking.
• Shallots: Regular yellow onions work fine here – use 2 medium onions cut into wedges instead of the shallots.
• Mirin: No mirin? Mix 2 tablespoons dry white wine or rice vinegar with 1 teaspoon sugar as a substitute.
• Rice vinegar: Apple cider vinegar or white wine vinegar can work in place of rice vinegar – just use the same amount.
• Orange: You can use tangerines or clementines instead. If using bottled juice, make sure it’s 100% pure orange juice, not from concentrate.

Watch Out for These Mistakes While Roasting

The biggest challenge when roasting duck is dealing with all the fat – failing to score the skin in a diamond pattern means the fat won’t render properly, leaving you with a greasy rather than crispy result. Another common mistake is starting with too high heat; instead, begin at 300°F for the first hour to slowly render the fat, then increase to 375°F to crisp up the skin. The potatoes can become soggy if they’re swimming in duck fat, so make sure to place them on a separate rack below the duck or remove some fat during cooking – this way they’ll get nicely crispy while still soaking up those amazing flavors. For the best results, let your duck rest at room temperature for 30 minutes before cooking, and don’t forget to prick the skin all over (avoiding the meat) to help the fat escape during roasting.

What to Serve With Roasted Duck?

Since roasted duck is such a rich main dish, I like to balance it with some fresh, lighter sides. A simple stir-fried bok choy or Chinese broccoli with garlic makes a perfect green vegetable accompaniment, while the potatoes in the recipe already handle the starchy side. For extra color and freshness on the plate, try serving a citrus-based salad with mandarin oranges and mixed greens, which complements the orange flavors already in the duck. If you want to round out the meal even more, warm some Chinese steamed buns to help soak up all that delicious sauce, or serve a small bowl of quick-pickled cucumbers for a tangy contrast to the rich meat.

Storage Instructions

Keep Fresh: Place any leftover roasted duck and potatoes in an airtight container and pop it in the fridge. The duck will stay good for up to 3 days, while the potatoes can last for 4-5 days. I like to store the duck and potatoes separately to keep their textures at their best.

Freeze: If you want to save some for later, the duck freezes well for up to 2-3 months. Just wrap it tightly in foil and place it in a freezer bag. I don’t recommend freezing the roasted potatoes though – they tend to get a bit mushy when thawed.

Warm Up: To bring back that crispy skin, reheat the duck in the oven at 350°F for about 15-20 minutes. For the potatoes, pop them in for about 10 minutes. You can also use the microwave if you’re in a hurry, but the skin won’t be as crispy. If using frozen duck, thaw it overnight in the fridge before reheating.

Preparation Time	30-45 minutes
Cooking Time	150-180 minutes
Total Time	180-225 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3100
• Protein: 180-200 g
• Fat: 210-220 g
• Carbohydrates: 180-200 g

Ingredients

• 3 1/2 pounds duck (neck and organs removed, with neck fat trimmed)
• 1 1/2 teaspoons coarse salt
• 1 tablespoon chinese five-spice powder
• 1 head garlic (top cut to expose cloves)
• 1-inch piece of ginger root (peeled and sliced into 6 slices, set aside)
• 1 whole orange (one half juiced, the other half cut into 2 wedges)
• 9 medium golden potatoes (halved)
• 6 shallots (peeled and quartered)
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup juice from the orange
• 2 tablespoons mirin
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 3 ginger slices from the above section

Step 1: Prepare the Duck

Begin by working in the sink with a colander placed inside a bowl to maintain sanitary conditions.

Remove the duck from its package and take out the neck, gizzards, and any loose inner parts from the cavity.

You can set them aside for another dish or discard them.

Place the duck on a quarter sheet pan with a rack.

Use a paper towel to thoroughly dry both the inside and outside of the duck.

Step 2: Season and Marinate

In a small bowl, combine five-spice powder with kosher salt.

Generously season both the interior and exterior of the duck, rubbing the seasoning into the skin.

Use kitchen shears to trim off any fatty deposits hanging from the back of the bird and discard them.

Cut the excess neck skin at the top and secure it to the duck with two toothpicks.

Prick the skin all around the duck with a sharp paring knife.

Place the duck in the refrigerator to marinate overnight or for a minimum of 4 hours.

Step 3: Preheat the Oven and Stuff the Duck

Preheat your oven to 350°F.

Once the duck is marinated, stuff its cavity with a head of garlic, three slices of ginger, and two orange wedges.

Secure the duck’s legs by tying them together with kitchen twine.

Step 4: Arrange Potatoes and Roast the Duck

In a large oven-safe skillet with high walls, arrange potatoes cut side up in a single even layer, tucking shallots in between.

Carefully place the duck on top of the potatoes.

Once the oven reaches 350°F, place the skillet inside.

Roast the duck for 2 hours.

Step 5: Make the Soy Ginger Glaze

While the duck is roasting, prepare the soy ginger glaze.

In a saucepan over medium heat, combine soy sauce, orange juice, mirin, honey, rice wine vinegar, and the remaining sliced ginger.

Bring the mixture to a gentle boil, then reduce the heat to simmer and allow it to thicken for about 10 minutes before removing from heat.

Step 6: Glaze the Duck

After 2 hours of roasting, remove the duck from the oven.

Flip the outermost potatoes over using two forks.

With a brush, generously apply the soy ginger glaze over the duck, ensuring all surfaces and crevices are covered.

Return the duck to the oven for an additional 30 minutes.

If the skin begins to brown excessively, tent it with foil to prevent burning.

Step 7: Rest and Carve the Duck

Once the duck has finished roasting, ensure the internal temperature of the thickest parts (breast and thigh) reaches 165°F.

Allow the duck to rest for 10-15 minutes, tented with foil, to let the juices redistribute.

To carve, use a large knife and meat fork.

First, cut between the leg and breast to separate the thigh.

Lift the bird to remove the thigh bone by hand.

Repeat on the other side.

To carve the breast, cut alongside the breastbone from top to bottom, then separate the breast and slice it into halves or thirds.

Step 8: Serve

Accompany the carved duck with roasted potatoes and shallots, spooning some of the pan drippings over the dish for added flavor.

Enjoy your delicious meal!