- 1 (5 lb) Whole Duck
- 3 Garlic Cloves
- 1/2 Yellow Onion, quartered
- 3 Sprigs Fresh Thyme
- 4 Bay Leaves
- Salt and Pepper to taste
- 1/4 cup Maple Syrup
Pair this Roasted Duck recipe with our Stonewall Fig & Walnut Butter for a glaze and a glass of Pali Wine Co Pinot Noir for a meal that cannot be beat!
- Remove the duck from refrigerator and place on the counter for 30 minutes to come to room temperature. Place in the sink and remove the giblets and neck. Rinse well with cold water, inside and out, and pat completely dry using paper towels.
- Set the oven to 425 F.
- Using a sharp knife, score the skin on the duck’s breast in a diamond pattern making sure not to reach the breast meat below. Because of the fat high content, also poke where the duck legs connect to the body.
- Stuff the cavity of the duck with garlic cloves, onion, thyme and bay leaves.
- Tuck the loose skin on both ends of the duck to hold everything inside and tie the duck legs together with butcher’s twine.
- Season the outside of the duck with salt and pepper and place the duck with the scored breast side up in a large roasting pan.
- Roast for 30 minutes at 425 F. Decrease the oven temperature to 350 F and continue to roast for 1 hour and 30 minutes. Before the last 10 minutes of roasting, brush half of the maple syrup over the duck, then continue to cook for the remaining 10 minutes. Remove from the oven and brush with the remaining maple syrup.
- The internal temperature should be between 150 F and 160 F.