Perfectly Roasted Duck with Onions and Apples
A whole duck is roasted to golden perfection over a bed of flavorful onions and apples, then served with a rich, silky gravy made from the pan juices and caramelized fruit and vegetables. You can even add all those nourishing duck giblets that are too often tossed away. This truly nose-to-tail recipe is comforting, wholesome, and makes a wonderful alternative to turkey for Thanksgiving or Christmas.
Equipment
- Cutting board and knife(s).
- 9 x 13 pan, or roaster for roasting the duck.
- Potato masher or immersion blender and strainer.
- Cast iron skillet or other pan for the gravy.
Ingredients
For the roasted duck
- 1 whole duck about 5 lbs
- 1 duck neck optional
- 4 or 5 onions
- 2 or 3 apples
- 1 tbsp butter
- 2 tsp salt
- 1 tsp black pepper
- Thyme to taste
- Few rosemary and sage sprigs
- 1 or 2 garlic cloves
For the gravy
- ½ cup water or broth
- Duck giblets optional
Instructions
Roast the duck
- Preheat your oven to 350°F (175°C). Rinse the duck inside and out under cool water, then pat it completely dry. Rub butter over the entire bird, then season generously with salt and pepper, and sprinkle some thyme on top. Stuff the cavity with rosemary, sage, and garlic.
- Place the duck neck (if you have it) and the quartered onions on the bottom of your roasting pan to create a natural trivet.
- Lay the duck breast-side down on top of the onions.
- Roast in the preheated oven for 1½ hours.
- Remove the pan from the oven and carefully transfer the duck to a plate. Pour most of the rendered fat into a jar and reserve it for later use (it’s excellent for roasting vegetables!).
- Add the sliced apples to the pan, stirring them gently with the onions to coat them in the remaining drippings.
- Return the duck to the pan, this time breast-side up, and continue roasting for another 30 minutes, or until the duck is fully cooked and the internal temperature reaches 165°F (74°C), or the juices run clear. For extra crispy skin, you can finish the duck under the broiler for 2–3 minutes, keeping a close eye so it doesn’t burn.
- Once the duck is done, remove it from the oven and transfer it to a cutting board. Let it rest for at least 10–15 minutes before carving. Remove some of the caramelized onions and apples from the pan to serve alongside the duck.
Make the Gravy
- Add ½ cup of water or broth to the remaining onions, apples, and duck drippings in the pan. Mash everything together with a fork or potato masher, or use an immersion blender to release all the flavor.
- Strain the mixture through a fine mesh strainer and collect the juices.
- Optional: finely chop the duck giblets (liver, heart, and gizzard) and sauté them in butter or a bit of the reserved duck fat until lightly browned.
- Pour the strained juices into the same pan with the giblets. Simmer gently over low heat, stirring frequently, until the gravy has thickened to your liking.
- Serve the rich gravy over the carved duck, with the roasted onions and apples on the side. Make sure to reserve the duck carcass for your next batch of bone broth!
Notes
Make-ahead tip: You can season the duck and prepare the onions bed a few hours in advance. Keep everything covered in the fridge until ready to roast.
Serving suggestions: This roasted duck pairs beautifully with simple sides like mashed potatoes, roasted root vegetables, or braised red cabbage.
Leftovers: Store leftover duck and gravy in the fridge for up to 3–4 days. The meat makes delicious sandwiches, soups, or even a cozy duck risotto the next day.