Roasted Duckling With A Crispy Skin

Roasted Duckling With A Crispy Skin Recipe

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Vicki Butts (lazyme)


Found this in my old local newspaper in 1997.


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15 Min
2 Hr


  • 5 lb
  • 1
    orange, quartered
  • ·
    salt and pepper, to taste
  • 1
    granny smith apple, cored and quartered
  • 8 large
    fresh thyme sprigs

How to Make Roasted Duckling With A Crispy Skin


  1. Preheat oven to 350.
  2. Rinse the duck under cold water and pat it dry. Remove all excess fat from the cavity and around the neck area.
  3. Rub the duck all over, inside and out, with the orange. Sprinkle the duck with salt and pepper inside and out. Place 4 thyme sprigs along with the orange and apple quarters in the duck cavity.
  4. Roast 25-30 minutes per pound (2-2 3/4 hours). Baste with pan juices at regular intervals. The duckling is done when a meat thermometer inserted into the thickest part of the thigh registers 190.
  5. Remove the duckling and let rest on a platter 15 minutes before carving. Garnish with the remaining thyme sprigs.

Printable Recipe Card

About Roasted Duckling With A Crispy Skin

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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