This savory baked duck recipe features duck and tender buckwheat baked alongside a colorful bouquet of carrots, apples, & celery. Tender, juicy, & irresistible!
This baked duck recipe makes such a moist, delicious protein to change up your regular rotation of chicken or beef. Whole ducks are often found at Aldi or Whole Foods, and when cooked right, they have so much rich flavor. Mix up the tasty overnight garlicky mayonnaise marinade, place the duck into it to soak up some flavors, then get right to the “duck bake”! Plus, if you follow my suggestion for the buckwheat, you’ll already have a delicious side ready for dinner, too!
In Slavic culture, baked duck is typically served around the holidays, but in my family, I serve it year-round because my whole family loves it. It’s simple enough for a weeknight dinner, but also fancy enough that it can be a “special occasion” meat if that’s what you want it to be. Get ready to add “easy duck recipe” to your list of go-to meals!
How to Cook Duck in the Oven
My recipe for the whole baked duck uses six ingredients and a sturdy roasting pan. Here’s a quick overview on how to bake the duck.
- Make the marinade: In a small bowl, mix the mayo with garlic parsley salt.
- Marinate the duck overnight: Rub the mayo all over the outside of the duck and place it in the roasting pan. Cover it with plastic wrap or aluminum foil and marinate in the refrigerator overnight.
- Prepare the duck: The next day, stuff the duck cavity with cooked buckwheat. Use a paper towel to wipe the mayo mixture off of the duck. Place duck with breast side up into the pan. Assemble the sliced apples and chopped vegetables around the bird and season them with salt.
- Bake the duck: Cover the roasting pan with foil and bake the duck on the center rack in a preheated oven for 90 minutes at 375°F. Remove the foil in the last 15 minutes of cooking so the duck skin crisps up. When done, let the roasted duck rest for 15 minutes, slice it with a sharp knife, and enjoy!
Hot tip: The veggies become very tender after cooking, so you can discard them or eat them if you like. They are mostly there for their flavor!
Tips & Tricks for Perfectly Baked Duck
If you’ve cooked chicken before, this baked duck recipe is going to be easy-peasy. And even if you haven’t, it’s still crazy easy! Here are a few tips to help you easily knock your roast duck out of the park.
- Don’t skip the overnight marinade: Marinating overnight is so crucial. Duck meat tends to be tough and dry, so an overnight marinate is key to making it juicy and moist.
- Remove all the marinade for crispy skin: Thoroughly wipe off all the marinade before baking the duck. The overnight marinate is more than enough and any lingering mayo prevents the skin from crisping up to its full potential.
- Tuck the wing tips under the legs: To prevent the delicate wings from burning, tuck them under the legs before baking.
- Cover the duck with foil: Cook the duck covered with aluminum foil to lock in the juices and protect the skin from drying out. Then, in the last 15 minutes, remove the foil to allow the skin to crisp up and turn golden brown.
- Use a meat thermometer to check doneness: Unsure if the duck is finished cooking? Insert a meat thermometer into the thickest part of the breast to ensure the internal temperature reaches 165°F.
- Tweak the stuffing (optional): Feel free to up level the buckwheat stuffing with garlic cloves, cranberries, pomegranate seeds, freshly cracked pepper, thyme, bacon, or other root vegetables.
Save the duck fat! The delicious drippings that form on the bottom of the roasting pan are liquid gold juices. Transfer them to a jar and pop them in the fridge to use for roasted potatoes, eggs, and veggie side dishes. YUM!
Serving Suggestions
I like to serve duck with air fryer asparagus and creamy mashed potatoes. For a fresh side, tack on a berry spinach salad or a beet quinoa salad with fresh oranges (citrus pairs so well with duck!).
Storing & Reheating Tips
You’re likely to have a little bit of leftovers after making this baked duck recipe. Storing is easy, but reheating can be a little tricky. Read below to see the best way I reheat my duck leftovers!
- Refrigerator: Once the duck is cool to room temperature, store it in the fridge in an airtight container for up to four days.
- Freezer: Freeze cooked duck in an airtight container for up to three months. Thaw in the refrigerator overnight.
- Reheating: When reheating, the goal is to warm the meat without drying it out. The best way is in the oven at 350°F with a splash of water or chicken stock in the bottom of the pan and the tray covered with foil. For more options, the air fryer at 350°F is good, or on a skillet until warmed through.
Hot tip: If you saved the “liquid gold” (duck fat) from the original roast, use a spoonful of it when reheating to add moisture and incredible flavor back into the meat!
More Poultry Recipes
- Spatchcock Chicken (Crazy Easy) – Quick & easy roasted chicken
- Air Fryer Duck – Duck breasts made with only 3 ingredients
- Simple Roast Turkey Recipe (The BEST) – Super simple roast turkey
- Roasted Stuffed Duck Recipe – Juicy, rice-stuffed duck
Recipe
Ingredients
- 1 duck 4-5 lbs
- 1/2 cup mayonnaise
- 2 tbsp garlic parsley salt
- 3 cups cooked buckwheat
- 2 apples
- 2 carrots
- 1 bunch celery
Instructions
- In a small bowl, mix the mayonnaise with the garlic parsley salt. Rub the mayo mixture all over the outside of the duck and place it in a baking dish. Cover it with plastic wrap and allow it to marinate in the fridge overnight.
- The next day, stuff the duck with cooked buckwheat. Wipe off the mayo mixture from the outside of the duck.
- Cut up the apples, carrots, and celery. Place them around the duck and season with salt. Cover the baking dish with foil.
- Bake the duck for 1 hour and 15 minutes at 375°F. Then, remove the foil and bake for 15 more minutes to allow the skin to crisp up. The internal temp should be 165° for doneness. Serve right away while it's hot.
Thank you for this recipe! I cooked already 4 ducks using it. I am very happy with the results. I appreciate you teaching me a proper way to cook the duck!
I'm thrilled to hear that you've had such great success with the recipe and learned a thing or two! 🙂 Cooking four ducks is quite an achievement, - so glad you enjoy this delicious dish!
This is the only way I will do a roasted duck.
The meat just melts in your mouth!
Thank you so much for this recipe.
I'm thrilled to hear that you loved the roasted duck recipe! It's wonderful to know that the meat turned out so tender and flavorful for you. Thank you for sharing your feedback – it means a lot to me. Happy cooking!
Recipe calls for "2 tbsp garlic parsley salt"
Is this 2 tbsp of each garlic, parsley, and salt or two tablespoons of all three combined?
Thanks
Hey Donald, It's all three combined. Most grocery stores carry this seasoning - it's called Garlic Salt.
We don’t have ducks at the market where I am from. Is this for wild duck? Do you prep the duck right after shooting it or leave it with its feathers for a few days?
Hi Alaska, I don't hunt, so I do not know the proper ways to prep a duck. 🙂 You could use this recipe for wild duck though. Enjoy!
How long would you cook a 6 pound duck? 150 minutes and 15 minutes not covered at 375? Would a stuffed 6 pound duck feed 6 people with other trimmings?
Hey Phyllis, I think 90-120 minutes but it depends on the dish you use. I would ensure by checking the thickest part to reach 165F. I think it should be plenty to feed 6 people. Enjoy
Can one use crème fraiche or Greek yogurt in place of mayo?
Hi Pamela- I haven't tried either of those. Please keep me posted if you use an alternative ingredient and how the duck comes out! Enjoy!
What size was this duck?
This is an average size 3-4lb of duck.
Looks mouthwatering!
Will try.Thanks
Thank you Nata! I love how you always comment 😉