Roasted Duck With Apples

Elevate your next dinner party with a stunning roasted duck. Uncover the secrets to cooking this elegant, flavorful dish that will make any meal feel extra special.

There’s something special about roasting a whole bird for a holiday meal. It instantly makes the dinner feel more festive and impressive. Whether it’s a turkey, chicken, or something a little different, bringing a golden-brown roast to the table always makes a statement. Holiday dinners are the perfect time to cook something a little more elaborate—something that feels indulgent and celebratory. And much like the little black dress, roasting a bird is always a safe bet—it’s classic, elegant, and sure to be a hit.

While turkey and chicken are the usual choices, there’s another bird worth considering: duck. Ducks have long been a part of holiday meals in literature and tradition, and for good reason. Their rich, flavorful meat makes any dinner feel extra special. Though they’re less common than chicken or turkey these days, ducks are just as fitting for a festive feast. Once, they were a regular part of farm life or brought home from hunting trips. Now, they might be a little harder to find, but they’re definitely worth seeking out for your next big meal.

Roasting a whole duck might sound intimidating, but it’s actually a lot easier than you think. With just a little know-how and a few simple steps, you’ll be able to pull off this impressive dish with ease. And if you’ve ever tasted roasted duck with apples, you’ll understand why it’s such a perfect pairing. The apples bring a subtle sweetness that complements the rich, gamey flavor of the duck. You could even bake a few extra apples to serve on the side—how delicious is that? Roasting a duck doesn’t have to be a daunting task. With my step-by-step guidance and easy-to-follow instructions, you’ll be creating your own Norman Rockwell moment in no time. 

Roasted Duck Video

Ingredients:

The complete list of ingredients and their exact measurements can be found in the recipe card below.

• duck
  • Most of the time, ducks are sold frozen, which is actually very convenient. If you can find a fresh duck, that's great too. Whether frozen or fresh, both will work beautifully in this recipe.
• apples
• onion
• garlic
• salt, pepper

How To Roast a Duck

1. Preheat the oven.
   • Set your oven to 350°F (175°C). You’ll want it nice and hot to get that crispy skin!
2. Prepare the duck for roasting.
   • Duck has a lot more fat than chicken or turkey, so we want to make sure we render as much of that fat as possible for a crisp, golden skin. Start by using a wooden skewer, fork, or paring knife to prick the skin all over the breast and in any fatty pockets. Be careful not to pierce the meat itself—just go through the skin and fat. This will help the fat escape while roasting.
3. Trim excess fat and skin.
   • Take a sharp knife and trim off any excess skin and fat around the duck, especially around the neck and wings. Ducks are fatty, and we don’t want to end up with a greasy roast.
   • Once trimmed, pat the duck dry with paper towels. This is key for getting a crispy skin. The drier the duck, the better the skin will crisp up.
4. Season the duck.
   • Generously season the duck all over with salt and pepper, making sure to get into all the nooks and crannies, including inside the cavity.
5. Stuff the cavity with aromatics
   • Now for the fun part! Cut your apples, onion, and garlic into chunks and stuff them into the duck’s cavity. These will add so much flavor to the meat as they roast.
   • You can also get creative here! Toss in some fresh herbs (like rosemary or thyme), cranberries, lemon or orange slices, or even dried fruit like prunes or apricots. As the duck roasts, all these wonderful flavors will infuse the meat, especially those apples. Trust me, the aroma of roasting duck with apples, onions, and garlic will have your mouth watering!
6. Tuck the wings and tie the legs.
   • Tuck the wing tips behind the duck’s back to keep them from burning during roasting. Then, take some kitchen twine and tie the duck’s drumsticks together. This helps the duck hold its shape while roasting and ensures even cooking.
7. Set the duck up for roasting.
   • Place the duck in a roasting pan, sitting on top of a rack. The rack helps the fat drain off while it cooks. Pour enough water into the bottom of the pan to just cover it. This creates steam and prevents the fat from burning on the bottom of the pan, which is key for a tender, juicy roast. The steam also helps draw more fat out of the duck’s skin.
8. Roast the duck.
   • Cover the roasting pan with aluminum foil (or use a covered roasting pan if you have one). Roast the duck at 350°F (175°C) for about 45 minutes. This step is essential for allowing the fat to render out and the meat to cook evenly.

The Secret to Crisp, Golden Skin on Roasted Duck

Getting crispy skin on roasted duck is all about the right technique. We start by gently poking holes in the skin to help release the fat, then patting the duck dry to make sure it crisps up nicely in the oven. The trick is to render the fat slowly so the skin crisps without burning. If you look at the photo below, you’ll see the duck starts out pretty pale (after roasting it covered with foil), but roasting it at low heat really helps to melt off a lot of the fat, setting us up for that perfect finish.

9. Uncover and Crank Up the Heat

After the first 45 minutes, it’s time to uncover the duck and turn up the heat. Increase the oven temperature to 425°F (220°C) and roast for another 30 minutes. This is when the magic happens—watch as the skin starts to turn golden and crisp up.

10. The Final Crisping Touch

For that ultimate crispy skin, increase the heat to 475-500°F (245-260°C) and roast for another 10-15 minutes. The skin should become beautifully golden and crispy, and the internal temperature of the duck should reach 175-180°F (80-82°C) in the thickest part of the thigh. Once the skin is perfectly crisp and golden, and the meat is fully cooked, your roasted duck is ready.

Serving the Roasted Duck

Let the duck rest for 10-15 minutes before carving. This helps the juices redistribute, so your roasted duck will be nice and juicy when you slice it.

As for the aromatics you stuffed inside (apples, onions, garlic, etc.), you can discard them—they’ve done their job flavoring the meat, but they won’t be great to eat at this point, as they’ve likely overcooked.

Other Whole Roasted Birds to Try

1. Classic Roast Turkey
The quintessential holiday bird! A perfectly roasted turkey with crispy skin and juicy meat is always a crowd-pleaser.

• Try my best Turkey Brine recipe too.

2. Roast Chicken with Potatoes
A simple, comforting dish that’s always a favorite. Roasting a whole chicken with seasoned potatoes makes for a complete, easy-to-prepare meal that feels like a treat with minimal effort. The potatoes absorb all the delicious chicken juices, creating the perfect side dish.

3. Roasted Vertical Chicken
Looking for something a little different? Try roasting a chicken vertically! This method results in incredibly crispy skin and evenly cooked meat, and it’s perfect for serving a smaller group.

4. Roasted Turkey Breast
Not a fan of roasting the whole turkey? Try just the turkey breast! It’s a quicker option that still delivers juicy, flavorful meat with a crispy golden skin. It’s a perfect choice for smaller gatherings or when you want to skip the fuss of cooking a whole bird.

Roasted Duck With Apples

Olga Klyuchits

Elevate your next dinner party with a stunning roasted duck. Uncover the secrets to cooking this elegant, flavorful dish that will make any meal feel extra special.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Entree

Servings 4 servings

Ingredients

  

1x2x3x

• ▢ 1 duck approximately 6 lbs
• ▢ 2-3 apples
• ▢ 1 small onion
• ▢ 4-6 garlic cloves
• ▢ salt pepper

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit.
• Prick the duck all over the breast and in all the fat pockets with a wooden skewer, a fork or a paring knife. Try to poke just through the fat, not all the way to the meat. Pricking the fat will help the fat to escape better as it is cooking.
• Trim off all the excess skin and fat on the duck. Pat the duck dry with paper towels. Season the duck with salt and pepper all over the surface of the duck and also inside the inner cavity.
• Cut the apples, onion and garlic cloves into sections and place them into the cavity of the duck. You can also add herbs, cranberries, lemon or orange and also dry fruit, such as prunes, apricots, raisins, etc. As the duck is roasting, all these aromatic fruits, vegetables and herbs will give an incredible flavor to the meat.
• Tuck the wing tips behind the back of the duck and tie the drumsticks together with kitchen twine.
• Place the duck in a roasting pan on top of a rack. Pour enough water to cover the bottom of the roasting pan. Cover the roasting pan with aluminum foil, or if you happen to have a roasting pan with a cover, use it. The water will prevent the duck fat from burning on the bottom of the pan and also will create a steaming effect while the duck is being roasted covered. This is another way to draw out the fat from under the skin of the duck.
• Roast the duck, covered, for about 45 minutes.
• Uncover, increase the oven temperature to 425 degrees Fahrenheit and roast for another 30 minutes.
• Increase the heat to 475-500 degrees Fahrenheit and roast for another 10-15 minutes, just until the skin is golden and crisp and the duck registers 175-180 degrees Fahrenheit in the thickest part of the thigh.
• Discard the aromatics that you used to stuff the cavity of the duck. Let the duck rest for 10-15 minutes before carving it.

Notes

After roasting the duck, you can skim off the gorgeous duck fat from the top of the water in the roasting pan and save it to use for frying potatoes. Duck fat is incredibly flavorful.

Tried this recipe?Let us know how it was!