Thai Roasted Duck
Roasting a whole duck might seem intimidating, but this Thai-flavored roasted whole duck recipe makes it simple! You can create a flavorful duck for any occasion with just a few ingredients.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 4-5 lb whole duck. Use either frozen or fresh duck.
- 1/4 cup salt. Save 1 tablespoon for roasting; the rest is used to wash and clean the raw duck. 1/2 teaspoon ground black pepper. Add more, if preferred, a little more heat.
- 1 oz or a large handful of cilantro stems or roots. Cut them into 6-inch pieces.
- 2 lemongrass stalks, chop into 6-inch pieces, smash before stuffing to release oils.
- 2 ounce shallot sliced long and large, 1/3 inch wide.
- 4 sprigs of green onions, sliced into 6-inch pieces.
- Oil. A light coating of avocado, vegetable, or canola oil helps make the skin crispy and gives a beautiful roasted look. Skip sesame or olive oil for this recipe.
- 1-10 fresh Thai chilis, finely chopped. Use green, red, or spicy chili peppers and adjust for your spice level.
- 1/4 cup shallot, chopped small
- 1 tbsp garlic, chopped small
- 2 tbsp water
- 1 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp lime juice
- 1/3 cup Hoison sauce
- 1 tsp rice wine vinegar. (Apple cider or regular vinegar works)
- 3 tbsp water
- 1/2 tsp toasted sesame seeds or rice powder for the crunch. Or use both!
Instructions
- 1
Remove the duck from its packaging and remove the gizzards. Sprinkle salt and pepper all over the duck, including inside it. Rub it well and rinse with cold water. Dry the duck with paper towels to help make the skin crispy.
- 2
For extra flavor while the duck cooks, stuff lemongrass, cilantro stems, shallots, and green onions inside the cavity.
- 3
Rub more salt and pepper on the outside and inside of the duck. If the skin looks dry, brush a little oil on it. Cover the tips of the wings with aluminum foil to prevent them from burning.
- 4
Place the duck breast-side up on a roasting rack on a baking sheet and put it in a preheated oven at 350 degrees. Place the duck in the center of the oven and roast for 30 minutes for every pound of duck. Mine was a 4.5-pound duck, so the roasting time was about 2.5 hours.
- 5
Halfway through cooking, carefully turn the duck so the breast side is down. Use oven mitts to help with this.
- 6
Switch the oven temperature to broil in the last 5-8 minutes. The high heat makes the skin crispy! Watch it closely to avoid burning. Once golden brown, turn off the oven and let the duck rest on a cutting board for 10-15 minutes before slicing. Save the excess fat at the bottom of the pan for later use. See tips below.
- 7
Use a sharp knife to slice the duck and arrange the breast, duck legs, and wings on a platter. Serve while the duck skin is still crispy. Enjoy it as a dish with a dipping sauce, or use it in soups, curries, or stir-fries. Don’t discard the extra fat; it can be useful too!