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A photo of roasted duck legs with onion and potatoes on a plate.

Roasted Duck

Tender and crispy roasted duck seasoned with garlic and thyme, served with onion and fingerling potatoes tossed in duck fat.
Course dinner, Main Course
Cuisine American, French
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 people
Calories 472kcal



  • 1 5 to 6-lb. whole duck
  • 2 tbsp kosher salt 34g
  • 1 tbsp herbes de Provence 4g
  • 1 tsp freshly ground black pepper 2g
  • 1 yellow onion quartered
  • 1 head garlic plus 2 large cloves
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp olive oil 30mL
  • 2 pounds small potatoes 908g



  • Preheat oven to 325F. Remove neck and giblets from duck; discard or reserve for another use.
  • Trim excess fat from neck and tail areas of duck, and discard.
  • Prick fatty areas of duck (breasts and near thighs) with the top of a knife, cutting just into the skin but not piercing the meat.
  • Pat duck dry with paper towels.
  • Tuck tail in, and tie legs together. Transfer duck to a roasting pan; add potatoes.
  • Stir together salt, herbes de Provence, and pepper. Sprinkle 1 teaspoon of the salt mixture in cavity of duck; stuff with 2 onion quarters, 2 garlic cloves, thyme, and bay leaves.
  • Drizzle duck and potatoes with olive oil, rubbing to coat. Sprinkle duck liberally with salt mixture; sprinkle remainder on potatoes.
  • Bake for 1 hour. Remove from oven; increase oven temperature to 450F.
  • Stir potatoes to coat with rendered duck fat.
  • Return duck to oven; cook until browned and a meat thermometer inserted in breast reads 160, about 25 minutes.
  • If desired, broil duck 4 to 5 minutes for extra crispiness. Let duck rest 10 minutes before serving.


If your pan isn't big enough, you can bake the duck and potatoes separately using the same steps and instructions.


Serving: 140g | Calories: 472kcal | Protein: 27g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 118mg | Sodium: 83mg | Potassium: 286mg | Vitamin A: 300IU | Calcium: 12mg | Iron: 3.8mg