When it comes to special occasions, there’s no better centerpiece than a beautifully cooked whole duck. Whether you’re hosting a holiday feast, a wedding reception, or just a cozy dinner party, a delicious and impressive whole duck recipe is sure to impress your guests. But with so many options out there, it can be overwhelming to decide which one to choose.
That’s why we’ve put together this list of 18 flavorful whole duck recipes, each with its own unique twist and flavor profile. From classic roasted ducks to slow-cooked confits and spicy stir-fries, these recipes are sure to satisfy any palate. In the following pages, we’ll explore a range of global cuisines and cooking methods, from Peking-style pancakes to French-inspired braises.
In this article, we will share with you our favorite whole duck recipes that are perfect for special occasions. From Roasted Whole Duck with Orange Glaze to Smoked Whole Duck with Applewood, there’s something for everyone.
Roasted Whole Duck with Orange Glaze
Roasted Whole Duck with Orange Glaze: A show-stopping centerpiece for any dinner party, this recipe yields a juicy and flavorful duck with a sweet and tangy orange glaze.
Ingredients:
– 1 whole duck (3-4 lbs)
– 2 tbsp olive oil
– 2 tbsp honey
– 2 tbsp freshly squeezed orange juice
– 1 tsp Dijon mustard
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, whisk together olive oil, honey, orange juice, mustard, salt, and pepper.
4. Rub the glaze all over the duck, making sure to get some under the skin as well.
5. Place the duck in a roasting pan and put it in the oven.
6. Roast for 30 minutes per pound, or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10-15 minutes before carving and serving.
Cooking Time: 1 hour to 2 hours
Crispy Peking Duck with Pancakes
Crispy Peking Duck with Pancakes Recipe
A classic Chinese dish gets a sweet twist with crispy duck and fluffy pancakes.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp five-spice powder
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– 1/4 cup scallions, thinly sliced
– Pancake mix (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, honey, five-spice powder, rice vinegar, and sesame oil.
3. Rub the mixture all over the duck, making sure to get some under the skin as well.
4. Place the duck on a wire rack set over a rimmed baking sheet lined with aluminum foil.
5. Roast the duck in the preheated oven for 20-25 minutes per pound, or until crispy and golden brown.
6. While the duck is cooking, prepare the pancakes according to package instructions (or make your own using flour, eggs, and water).
7. Once the duck is cooked, slice it into thin strips and serve with steamed pancakes and a sprinkle of scallions.
Cooking Time: 45-60 minutes
Slow-Cooked Whole Duck with Herbs
Slow-Cooked Whole Duck with Herbs
This recipe yields a tender and flavorful whole duck dish that’s perfect for special occasions or everyday meals. The slow-cooking process allows the herbs to infuse into the meat, creating a rich and aromatic flavor profile.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary leaves
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon, quartered
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, salt, and pepper.
3. Rub the herb mixture all over the duck, making sure to get some under the skin as well.
4. Place the duck in a large Dutch oven or slow cooker.
5. Add the quartered lemon inside the cavity of the duck.
6. Cook for 2-1/2 to 3 hours or until the meat is tender and falls apart easily.
Cooking Time: 2-1/2 to 3 hours
Spicy Sichuan-Style Whole Duck
Experience the bold flavors of Sichuan cuisine with this aromatic and spicy whole duck recipe, perfect for special occasions or family gatherings. The combination of crispy skin, tender meat, and numbing heat from Sichuan peppercorns will leave you craving for more.
Ingredients:
– 1 whole duck (3-4 lbs)
– 2 tbsp soy sauce
– 2 tbsp Shaoxing wine
– 1 tsp cornstarch
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup Sichuan peppercorns, toasted and ground
– 2-3 dried red chilies, crushed or 1-2 tsp chili flakes
– Salt and black pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, Shaoxing wine, cornstarch, sesame oil, garlic, ginger, Sichuan peppercorns, and crushed red chilies.
3. Add the duck to the marinade, making sure it’s fully coated.
4. Place the duck in a roasting pan and roast for 30 minutes.
5. Reduce oven temperature to 375°F (190°C) and continue roasting for an additional 20-25 minutes or until the skin is crispy and golden brown.
6. Remove from oven and let rest for 10 minutes before serving.
Cooking Time: approximately 1 hour
Whole Duck Confit with Garlic
Savor the rich flavors of a slow-cooked whole duck smothered in aromatic garlic and spices.
Ingredients:
– 1 (4-5 pound) whole duck, patted dry
– 2 heads of garlic, separated into individual cloves
– 1 cup duck fat or vegetable oil
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together garlic cloves, salt, pepper, thyme, and paprika.
3. Rub the garlic mixture all over the duck, making sure to get some under the skin as well.
4. Place the duck in a large Dutch oven or heavy pot with a tight-fitting lid. Pour in the duck fat or oil.
5. Cover the pot and transfer it to the preheated oven.
6. Confit the duck for 2-3 hours, or until the meat is tender and easily shreds with a fork.
Cooking Time: 2-3 hours
Smoked Whole Duck with Applewood
Smoked Whole Duck with Applewood: A classic dish that combines the rich flavors of smoked meat with the tender juiciness of a whole duck, all wrapped up with a delicious applewood smoke.
Ingredients:
– 1 (4-5 pound) whole duck
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1 tablespoon pink curing salt (optional)
– 1 cup wood chips (applewood)
– 1 cup water
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the kosher salt, brown sugar, and pink curing salt (if using).
3. Rub the mixture all over the duck, making sure to get some under the skin as well.
4. Place the duck in the smoker, breast side up.
5. Smoke for 6-8 hours, or until the internal temperature reaches 165°F.
6. During the last hour of smoking, add the applewood chips to the smoker.
7. Once the duck is cooked, let it rest for 10-15 minutes before carving and serving.
Cooking Time: 6-8 hours
Whole Duck Stuffed with Wild Rice
Experience the rich flavors of the wild with this savory dish featuring a whole duck stuffed with nutty wild rice and aromatic herbs.
Ingredients:
– 1 (4-5 lb) whole duck
– 2 cups cooked wild rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– 2 cloves garlic, minced
– 1/4 cup unsalted butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the duck and pat dry with paper towels.
3. In a bowl, mix together cooked wild rice, parsley, thyme, garlic, and melted butter.
4. Stuff the duck cavity with the wild rice mixture, making sure it’s evenly distributed.
5. Season the outside of the duck with salt and pepper to taste.
6. Place the stuffed duck in a roasting pan and roast for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10 minutes before carving and serving.
Cooking Time: Approximately 2-3 hours
Braised Whole Duck in Red Wine Sauce
This classic recipe yields a tender and juicy whole duck smothered in a rich, flavorful red wine sauce. Perfect for special occasions or cozy winter nights.
Ingredients:
– 1 (3-4 lb) whole duck
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red wine (such as Merlot or Cabernet Sauvignon)
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the duck inside and out with salt, pepper, and thyme.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the duck until browned on all sides, about 5 minutes per side.
4. Remove the duck from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the red wine, chicken broth, and garlic to the pot. Bring to a boil, then cover and transfer to the preheated oven.
6. Braise the duck for 1 1/2 hours or until cooked through. Serve with the rich, reduced sauce spooned over the top.
Cooking Time: 1 hour 30 minutes
Whole Duck with Honey and Soy Glaze
Impress your guests with this show-stopping whole duck dish, featuring a sticky honey and soy glaze that’s sure to become a new favorite.
Ingredients:
– 1 (3-4 pound) whole duck
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, whisk together honey, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
4. Place the duck in a roasting pan and brush the glaze all over the skin.
5. Roast the duck for 30 minutes per pound, or until it reaches an internal temperature of 165°F (74°C).
6. Let the duck rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 1 hour and 45 minutes for a 3-4 pound duck.
Whole Duck Roasted with Root Vegetables
A classic dish that’s perfect for special occasions or a cozy night in, this roasted whole duck recipe is paired with a medley of root vegetables for a flavorful and satisfying meal.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, mix together chopped carrots, parsnips, sweet potato, garlic, salt, and pepper.
4. Stuff the duck cavity with the vegetable mixture.
5. Rub the outside of the duck with olive oil and season with salt and pepper.
6. Place the duck in a roasting pan and roast for 2-1/2 hours or until golden brown and cooked through.
7. Let rest for 10 minutes before carving and serving.
Cooking Time: 2-1/2 hours
Whole Duck with Five-Spice Rub
Elevate your dinner game with this straightforward recipe for a succulent and aromatic whole duck, infused with the warmth of five-spice. This show-stopping dish is perfect for special occasions or cozy nights in.
Ingredients:
– 1 (3-4 lb) whole duck
– 2 tbsp Five-Spice Rub (see below)
– 1 tsp kosher salt
– 1/2 tsp black pepper
Five-Spice Rub:
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 1 tbsp ground cinnamon
– 1 tsp ground cloves
– 1 tsp ground fennel seeds
– 1/2 tsp ground white pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, mix Five-Spice Rub ingredients.
4. Rub the spice mixture all over the duck, making sure to get some under the skin as well.
5. Season the duck with kosher salt and black pepper.
6. Place the duck in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10 minutes before carving and serving.
Cooking Time: 45-50 minutes
Whole Duck with Cherry Port Sauce
Savor the rich flavors of a perfectly roasted whole duck, paired with a sweet and tangy cherry port sauce. This impressive dish is sure to impress your guests at any special occasion.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup cherry port wine
– 1/2 cup chicken broth
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, mix together garlic, olive oil, salt, and pepper. Rub all over the duck.
4. Place the duck in a roasting pan and roast for 20 minutes.
5. Meanwhile, combine cherry port wine, chicken broth, honey, Dijon mustard, and thyme in a saucepan. Bring to a boil and reduce heat; simmer for 10 minutes.
6. Baste the duck with the cherry port sauce every 15 minutes during the last 30 minutes of roasting.
7. Remove from oven when internal temperature reaches 165°F (74°C). Let rest before serving.
Cooking Time: approximately 1 hour and 15 minutes
Whole Duck with Rosemary and Thyme
This classic dish is a staple of French cuisine, perfect for special occasions or Sunday roasts. A flavorful blend of rosemary and thyme infuses the duck with aromatic goodness.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, and garlic.
3. Rub the herb mixture all over the duck, making sure to get some under the skin as well.
4. Season with salt and pepper to taste.
5. Place the duck in a roasting pan and roast for 1 hour.
6. Reduce heat to 375°F (190°C) and continue roasting for an additional 30-40 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 1 hour 30 minutes
Whole Duck with Balsamic Reduction
Savor the rich flavors of a slow-cooked whole duck glazed with a tangy balsamic reduction. This show-stopping dish is perfect for special occasions or holiday meals.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, mix together olive oil, onion, garlic, chicken broth, balsamic vinegar, and honey.
4. Rub the mixture all over the duck, making sure to get some under the skin as well.
5. Season with salt and pepper to taste.
6. Roast the duck for 30 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and continue cooking for an additional 2-3 hours, or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 3-4 hours
Whole Duck with Citrus and Ginger
This recipe combines the rich flavors of duck with the brightness of citrus and the warmth of ginger, creating a harmonious balance of sweet and savory. Perfect for a special occasion or a cozy dinner.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 tablespoon freshly grated ginger
– 2 oranges, peeled and segmented
– 2 lemons, peeled and segmented
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together honey, soy sauce, ginger, and garlic.
3. Rub the mixture all over the duck, making sure to get some under the skin as well.
4. Stuff the cavity with orange and lemon segments, and sprinkle with thyme.
5. Place the duck in a roasting pan and roast for 20-25 minutes per pound, or until internal temperature reaches 165°F (74°C).
6. Let rest for 10 minutes before carving and serving.
Cooking Time: approximately 45-60 minutes
Whole Duck with Maple Glaze
A sweet and savory twist on the classic roasted duck recipe, this maple glaze adds a rich and indulgent flavor to the dish.
Ingredients:
– 1 (3-4 pound) whole duck
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 1 cup maple syrup
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck under cold water, pat dry with paper towels.
3. In a small bowl, mix together olive oil, honey, Dijon mustard, maple syrup, garlic, salt, and pepper.
4. Rub the glaze all over the duck, making sure to get some under the skin as well.
5. Roast the duck in the preheated oven for 30 minutes.
6. Reduce heat to 375°F (190°C) and continue roasting for an additional 20-25 minutes, or until internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10 minutes before carving and serving.
Cooking Time: 50-55 minutes
Whole Duck with Lavender and Honey
This recipe combines the classic flavors of roasted duck with the subtle sweetness of honey and the floral notes of lavender, creating a truly unique and delicious dish.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 tbsp olive oil
– 2 sprigs fresh lavender, chopped
– 2 tbsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together chopped lavender and honey.
3. Rub the duck all over with olive oil, then sprinkle the lavender-honey mixture evenly over the skin.
4. Season the duck with salt and pepper to taste.
5. Place the duck in a roasting pan and roast for 20 minutes at 425°F (220°C).
6. Reduce heat to 375°F (190°C) and continue roasting for an additional 30-40 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 10 minutes before carving and serving.
Cooking Time: 50-60 minutes
Whole Duck with Cranberry Compote
This classic dish is a perfect combination of savory duck and sweet-tart cranberries. Serve it as the centerpiece of your holiday meal or special occasion.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 cup fresh or frozen cranberries
– 1/4 cup granulated sugar
– 2 tbsp orange juice
– 2 tbsp honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the duck inside and out with salt and pepper.
3. In a small bowl, mix together cranberries, sugar, orange juice, and honey.
4. Stuff the cavity of the duck with the cranberry compote.
5. Place the duck in a roasting pan and drizzle with olive oil.
6. Roast the duck for 2-1/2 to 3 hours, or until the internal temperature reaches 165°F (74°C).
7. Let the duck rest for 15 minutes before carving.
Cooking Time: 2-1/2 to 3 hours
Summary
Impress your guests with these mouth-watering whole duck recipes perfect for special occasions. From classic roasted ducks to bold and spicy Sichuan-style dishes, there’s something for every taste. Try a sweet and sticky orange glaze or crispy Peking duck with pancakes. Slow-cooked with herbs or smoked with applewood, these recipes are sure to impress. Add some wild rice or root vegetables for added flavor and texture. Whether you’re hosting a dinner party or celebrating a holiday, these 18 flavorful whole duck recipes will make your gathering truly unforgettable.
