If you want to surprise your guests with something elegant and different this holiday, a Thanksgiving Duck Roast is the perfect centerpiece. I still remember the first time I roasted a duck—it filled the kitchen with a rich aroma, and the crispy golden skin paired beautifully with the tender, flavorful meat. Duck offers a slightly richer taste than turkey and feels extra special for a festive gathering. With the right preparation, this dish will turn your Thanksgiving dinner into a gourmet experience.
Ingredients
1 whole duck (5–6 lbs)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 orange, quartered
1 apple, quartered
4 garlic cloves, smashed
4 sprigs thyme
4 sprigs rosemary
2 cups chicken broth
Instructions
Preheat oven to 350°F (175°C). Pat duck dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat. Season with salt, pepper, and paprika. Stuff cavity with orange, apple, garlic, thyme, and rosemary. Place duck breast-side up on a roasting rack in a pan, pour broth into the bottom. Roast for 2 to 2 1/2 hours, draining excess fat every 30 minutes and basting the duck. Duck is done when internal temperature reaches 165°F in the thickest part of the thigh. Let rest for 15 minutes before carving.
Substitutions
Use lemon instead of orange for a sharper citrus flavor. Replace rosemary with sage for a more traditional Thanksgiving herb blend. Add cranberries to the cavity for a tart holiday note. For a glaze, brush with honey or maple syrup during the last 20 minutes of roasting.
Equipment
Roasting pan with rack
Meat thermometer
Sharp carving knife
Paper towels
Basting brush
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Freeze duck portions for up to 2 months.
Reheating: Warm gently in oven at 325°F to keep skin crispy.
Top Tips
Score the skin to render fat and achieve crispy skin. Save duck fat for roasting potatoes—it’s incredible. Don’t skip draining fat during roasting for the best results. Rest the duck before carving to lock in juices.
FAQs
Is duck better than turkey for Thanksgiving? Duck is richer and smaller, making it perfect for smaller gatherings.
Can I stuff the duck with bread stuffing? It’s best to use aromatics like fruit and herbs—cook bread stuffing separately.
How do I make the skin extra crispy? Score, season well, and let duck dry uncovered in the fridge overnight before roasting.
What sides pair best with roast duck? Roasted potatoes, Brussels sprouts, and cranberry sauce complement it beautifully.