Say hello to juicy duck meat infused with a light and fruity aroma, featuring ultra-crispy skin. You probably already have all the ingredients in your kitchen!
There are so many things I love about spatchcocking. Removing the backbone of the bird and laying it flat has a whole host of benefits. It dramatically shortens the cooking time, produces more evenly cooked meat, helps the skin to crisp up better, and makes carving easier. When I was creating this duck recipe, spatchcocking was a no-brainer.
I also LOVE duck. It’s an incredibly underrated protein, and those of you who have tried it understand how flavorful the meat is. It’s deliciously fatty, tender, and juicy. My family makes duck for special occasions, like birthday celebrations or holiday hosting. In my mind, duck is as important for our family on those occasions as turkey is for most families on Thanksgiving.
Not feeling duck? Try out our spatchcock chicken or spatchcock turkey instead!
Guide To Spatchcocking
It’s a funny word, I know. Let’s unpack the mystery of this very simple two-step technique together.
- Cut out the backbone. A pair of good kitchen shears is a life-saver here. I love these ones! Place the duck breast-side down on a clean surface and cut along one side of the backbone. Cut along the other side, then remove the backbone.
- Flip and flatten the duck. Flip the duck over and open it up, pulling the legs outwards. Press down firmly on the breastbone with your hands until the duck flattens out — you’ll probably hear some cracks. That’s it!
Hot tip: Save the backbone for your next batch of homemade broth!
Spatchcock Duck Video
How To Cook a Spatchcock Duck
You may be thinking “I don’t have time to cook an entire duck for dinner.” Allow this recipe to change your mind — it’ll be ready in under an hour!
- Prepare the duck: Spatchcock the duck and pat it dry. Season it with salt, garlic parsley salt, and black pepper.
- Roast the duck: Place the orange slices in the bottom of a roasting pan, then place the duck on top. Bake the duck at 450°F uncovered for 40 minutes, or until the internal temperature reaches 165°F.
Hot tip: For shatteringly-crisp skin, chill the spatchcocked and seasoned duck in the refrigerator overnight. Leave it uncovered to allow the air to circulate around the skin.
Tips From the Kitchen
If you’ve never cooked a duck before or been let down by the results, you’re in the right place. This recipe produces perfectly juicy meat and crispy skin every time (especially if you follow these five tips!).
- Pat the duck dry. The drier the skin is, the better it’ll crisp up.
- Flavor the duck with veggies, fruits, and/or herbs. I like to keep it simple with orange slices, but feel free to add other ingredients below the duck or inside the cavity for more flavorful meat. More veggies (potatoes, carrots, onions, Brussels sprouts); fruits (mandarins, plums, apples); or herbs (rosemary and parsley) are delicious options.
- Check the internal temperature. An instant-read thermometer like this one or a leave-in oven thermometer is essential for perfectly cooked meat. Take the guesswork out of the equation — whenever the thickest part of the duck breast reaches 165°F, it’s ready.
- Save the juices! Duck fat is wonderfully flavorful, so the drippings make an amazing gravy.
- Allow the duck to rest before cutting in. Keep all those yummy juices in the meat by giving the duck at least 10 minutes of resting time prior to digging in.
Ways To Serve
My family loves the combo of protein and veggies, so I usually serve this duck with Parmesan panko roasted veggies, sautéed veggies, or mashed potatoes. If I’m craving freshness, I whip up a green cabbage salad or Russian vinaigrette salad to complement the rich duck meat.
Storage & Reheating
Of course, nothing compares to the taste and texture of roasted duck fresh out of the oven. But that doesn’t mean the feast is over! Use this guide to enjoy leftover duck for days to come.
- Storage: Shred the duck meat or divide the whole duck into parts, then store it for up to four days in an airtight container in the fridge.
- Reheating: Reheat leftover duck meat in a skillet or in the microwave with a splash of broth or water.
Hot tip: If you looove crispy duck skin like me, pan-fry it separately on medium-high heat to restore the snap.
More Poultry Recipes
- Blackened Chicken — You’ll love the seasoning blend
- Smoked Turkey — Insanely flavorful and unbelievably easy
- 5 Minute Grilled Chicken Thighs — Ranch dressing is the secret ingredient!
- Air Fryer Turkey Meatballs — A juicy and crispy source of protein for all your meals
Recipe
Ingredients
- 3 lb whole Duck
- 1 tsp salt
- 1 tsp garlic parsley salt
- 1 tsp ground black pepper
- 1 large orange
Instructions
- Flip the duck breast-side down. Using kitchen scissors, cut out the backbone. Next, make a shallow slice down the back of the breast bone (this will help the duck "open up"). Flip the duck over and flatten it out.
- Pat the duck dry with a paper towel. Season it with the salt, garlic parsley salt, and pepper.
- Slice the orange and place the slices in the bottom of a roasting pan. Place the duck on top.
- Bake the duck at 450°F uncovered for about 40 minutes, or until the internal temperature reaches 165°F. Let the duck rest for 10 minutes before cutting in. Enjoy!
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