Roasted Duck with Herbs
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Great Holiday Dish
  • 2 ducks, 3 to 4 pounds each, rinsed and patted dry
  • 4 large cloves garlic, peeled and cut into slices
  • 4 sprigs rosemary
  • 2 sprigs thyme
  • Sweet paprika
  • Kosher salt
  • Freshly ground black pepper
Preheat the oven to 450 F.  With a paring knife, make incisions 1 inch deep all over the ducks.  Insert a slice of garlic into each incision.  Stuff each duck cavity with 2 sprigs rosemary and 1 sprig thyme.  Cover the ducks with a heavy dusting of paprika and sprinkle with salt and pepper.
Pour 1 inch cold water into a large roasting pan.  Arrange the ducks breast side up in the water and roast for 5 minutes.  Reduce the heat to 400 degrees F and roast for another 20 minutes. Continue to turn the ducks about every 20 minutes, finishing with the breast side up, finishing with the breast side up.  The total cooking time should be about 2 hours, at which point the meat should be tender and the skin golden brown.
Remove the ducks from the oven.  Cover with foil and allow the ducks to rest for 10 minutes before carving and serving.

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