📝 About This Recipe
This exquisite Herb-Crusted Roast Duck is a masterclass in texture and flavor, featuring a shatteringly crisp skin coated in a fragrant tapestry of Mediterranean herbs. The richness of the duck meat is perfectly balanced by the aromatic brightness of fresh rosemary, thyme, and sage, while a hint of lemon zest cuts through the decadence. This dish transforms a traditional roast into a gourmet centerpiece that is as visually stunning as it is delicious.
🥗 Ingredients
The Duck
- 5-6 pounds Whole Pekin Duck (giblets removed, at room temperature)
- 2 tablespoons Kosher salt (for dry-brining)
- 1 teaspoon Freshly ground black pepper
The Herb Crust Paste
- 2 tablespoons Fresh rosemary (finely minced)
- 2 tablespoons Fresh thyme (finely minced)
- 1 tablespoon Fresh sage (finely minced)
- 4 pieces Garlic cloves (grated or pressed into a paste)
- 1 tablespoon Lemon zest (from one large lemon)
- 2 tablespoons Dijon mustard (acts as a binder)
- 1 tablespoon Extra virgin olive oil
Aromatics for the Cavity
- 1/2 piece Yellow onion (cut into wedges)
- 1/2 piece Lemon (the zested lemon, halved)
- 1 piece Garlic head (halved crosswise)
- 4-5 pieces Fresh herb sprigs (rosemary and thyme)
👨🍳 Instructions
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1
Remove the duck from the refrigerator at least 1 hour before cooking. Remove giblets and excess fat from the cavity. Pat the duck extremely dry inside and out with paper towels.
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2
Using a sharp skewer or the tip of a paring knife, prick the duck skin all over at an angle, especially around the breast and thighs. Be careful to only pierce the skin and fat, not the meat itself. This allows the fat to render out during roasting.
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3
Generously season the cavity and the skin with kosher salt and black pepper. For the best results, let the duck sit uncovered in the fridge for 12-24 hours to dry out the skin, but if time is short, proceed to the next step.
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4
Preheat your oven to 350°F (175°C). Stuff the cavity with the onion wedges, lemon halves, halved garlic head, and herb sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.
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5
Place the duck on a wire rack set inside a large roasting pan. Roast the duck, breast-side up, for 1 hour.
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6
Carefully flip the duck so it is breast-side down. Roast for another 45 minutes. This ensures the fat from the back renders and the legs cook through evenly.
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7
While the duck is roasting, prepare the herb crust. In a small bowl, mix together the minced rosemary, thyme, sage, grated garlic, lemon zest, Dijon mustard, and olive oil until a thick paste forms.
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8
Remove the roasting pan from the oven and carefully flip the duck back to breast-side up. Increase the oven temperature to 425°F (220°C).
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9
Using a brush or the back of a spoon, coat the breast and the tops of the legs with the herb paste. The Dijon mustard will help the herbs adhere to the skin.
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10
Return the duck to the oven and roast for an additional 15-20 minutes, or until the herb crust is golden brown and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
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11
Remove the duck from the oven and transfer it to a carving board. Let it rest, uncovered, for 15-20 minutes. Resting is crucial to keep the juices inside the meat.
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12
Carve the duck by removing the legs first, then slicing the breast meat away from the bone. Serve immediately while the skin is crisp.
💡 Chef's Tips
Pricking the skin is the most important step for crispy skin; it creates vents for the fat to escape. Always use fresh herbs rather than dried for the crust to avoid a 'dusty' flavor profile. Save the rendered duck fat from the roasting pan! Strain it and keep it in the fridge for the best roasted potatoes you've ever had. If the herb crust begins to darken too quickly in the final stage, tent it loosely with foil. Ensure the duck is completely dry before roasting; any moisture on the skin will result in steaming rather than crisping.
🍽️ Serving Suggestions
Serve alongside a bright orange gastrique or a tart cherry reduction to complement the rich meat. Pair with roasted root vegetables or a creamy celery root purée. A side of garlicky sautéed kale or Swiss chard provides a nice bitter contrast to the fat. For wine, choose a high-acid red like a Pinot Noir or a classic Bordeaux. Accompany with a crusty baguette to soak up any stray juices and herb bits.