Easy Roast Duck Recipe

Don’t be intimidated by a roasting a whole duck; it’s easier than you think. If you can roast a chicken, then you can roast a duck.

This simple technique involves seasoning with only salt and pepper, and allows the naturally rich flavor of our Rohan™ duck to shine. But feel free to add your own aromatics or spices to customize the recipe.

New to Rohan duck? It’s a hybrid of several breeds, and offers a unique taste reminiscent of heritage-breed ducks from France. It has juicy, tender, rose-colored meat and a mild taste, which makes it adaptable to practically every duck recipe. And the thin skin crisps up nicely when roasted. Read on for the simple recipe, which serves 3 to 4 people.


  • 1 whole Rohan duck, 5-6 pounds
  • Coarse salt & freshly ground black pepper
  • 1 medium onion, quartered
  • 1 lemon, quartered


  1. Preheat oven to 400 degrees F.
  2. Remove neck and giblets from the cavity, reserve for stock or another use. Rinse duck in cold water and dry well with paper towels. Trim excess fat from the neck and cavity areas. Using a fork, lightly prick the duck skin all over, being careful not to pierce the meat. Season the cavity with salt, pepper, and a squeeze of the lemon. Place lemon and onion inside the cavity then truss legs with butcher’s string.
  3. Using a sharp paring knife, make shallow cuts in the skin over the breasts and legs being careful to only cut through the skin, not the meat. Place the duck breast-side-up on a rack in a roasting pan. Pour about 2 cups of hot water, just off the boil, over the skin to tighten it up. Leave the water in the roasting pan. Pat duck dry with paper towels and let cool. Season duck all over with salt and pepper.
  4. Roast breast-side-up for 25 minutes, then remove from oven and turn duck over. Roast back-side-up for another 25 minutes, then remove from oven and turn breast side up again. Finish roasting breast-side-up until the meat at the thickest part of the thigh registers 165 degrees F on an instant read thermometer, about 15-30 minutes more. Gently tip duck to drain any liquid from the cavity then remove to a cutting board to rest for at least 10 minutes, loosely tented with foil. Carve and serve.

When you roast one of our ducks, be sure to share pictures with us on social media! We love to see what’s cooking. Tag @dartagnanfoods on Facebook, Instagram or Twitter. 


2 Comments Add yours

  1. Roger says:

    We LOVE Rohan duck and individual duck breasts. I pan fry the breasts and serve them up for a delicious lunch or regal dinner. Pair them with anything from an herb enriched vinaigrette potato salad to fresh fruit over greens. Or step it up braised beans, such as cannellini beans with rosemary. Or simply lay them atop a crisp tart salad that includes luscious apples, dried cranberries and sliced almonds with a a dressing of an agra-dolce orange vinaigrette. Your guests will think you graduated the Cordon Bleu when you only spent as much time as is required to pan-roast the duck breasts. Enjoy!

    1. D'Artagnan says:

      Clearly we have nothing to teach you, Roger. You are already a pro when it comes to Rohan duck. Thanks for sharing your delicious ideas!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.