1 5 lb duck thawed (I used maple leaf)

1 jar of Moroccan Spice Rub (refer to picture below for the exact one I used)

2 tablespoon sea salt

1/4 cup soy sauce

2 tablespoons molasses

2 tablespoons honey

1 tablespoon pepper flakes

juice of an orange


Place a large pot of water on the stove to come to a boil.

While the water is coming to a boil, prepare your duck by first cleaning it up.

By this I mean to cut any extra hanging skin, remove all innards from inside, any extra fat hanging from the duck, remove any fine feathers, once the duck is nice and cleaned up, rise it under cold running water. Set the duck to drain on a wire rack over a cookie sheet.

Using a shark knife make shallow slice on the breast side of the duck. Do not go so deep as to pierce the meat of the duck. After scoring the duck, use the tip of your knife to poke little holes all over the duck. Just small little needle like pokes.

By now your water should have come to a boil. Remove the pot and set it in the sink. If you have rubber cooking gloves, put those babies on and grab your duck and submerge it in the pot of hot water. Leave the duck in the hot water for a full 2 minutes. Make sure the entire duck is totally covered by the water.


Let me explain the process thus far, the scoring and poking of the duck is to help release the duck fat. The hot water will tighten the skin of the duck and assure a crispy skin duck!

Okay class over…

Remove the duck from the water and set it on the wire rack, over a cookie sheet. Take a paper towel and pat the duck dry. Now you are going to place the duck like this UNCOVERED in the refrigerator for 24 hours. This will help dry out the skin of the duck further.

After 24 hours heat the oven to 300 degrees F.

Sprinkle the sea-salt all over the duck both inside and out.

Using the Moroccan spice rub, rub the duck all over, both inside and outside as well. Be generous. Tie the legs and the butt of the duck together. This is optional, my duck had flaying legs so I had to tie him up!

Place the duck breast side up for 1 hour. After the first hour, remove the duck from the oven, using the a sharp tipped object poke holes in the skin of the duck again over the breast area. Flip the duck so that the the breast is now laying on the bottom. Place back in the oven for another hour.

After the second hour repeat with the piercing and flipping and place back in the oven.

Same thing again for the third hour.

For the forth hour, raise the temp of the oven to 375 degrees.

While the duck is in the oven during its forth hour make the glaze. Pour the soy sauce, molasses, honey, juice of 1 orange and pepper flakes into a sauce pan and let this come to a thick sauce.

After the duck has been in the oven in its fourth hour for 30 minutes, start basting the duck every 10 minutes.

Remove the duck after the fourth hour is complete. Cover with tin foil and let the duck rest for 10 minutes before carving and serving!

I promise crispy, juicy, moist duck!













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