This Honey Roast Duck recipe makes a beautiful holiday main dish but is easy enough for any special occasion or Sunday dinner. With crispy skin and tender, juicy meat, this post will show you how to cook duck to get that beautiful roasted look and amazing flavor!


2 teaspoons salt

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon black pepper

1/4 cup honey

1 (5 pound) whole duck



Completely defrost the duck in the refrigerator for 2-3 days if using a frozen duck, then remove giblets and neck. Rinse well, inside and out, with cold water and pat completely dry using paper towels. Let the duck sit out on the counter for 30 minutes to come up in temperature a bit.

Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below.  If there are other fatty areas like where the duck legs connect to the body, give those a poke or slash as well.

Stuff the cavity of the duck with garlic cloves, a quartered onion, and a couple sprigs of rosemary. You could also use lemon slices or a quartered apple. 

Fold the loose skin on both ends of the duck to hold everything inside and tie the duck legs with butcher's twine or string to truss it by tying a loop around one duck leg, then crossing it over the other leg and wrapping the twine around both legs a time or two, then tying it off. 

In a small bowl, combine the salt, paprika, garlic powder, and pepper, then rub over all over the duck.

Place the duck with the scored breast side up on a wire cooling rack over a baking sheet or on the rack of a large roasting pan.

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