Roasted Duck Halves Recipe

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Whole Roast Duck

Duckling is available frozen in some markets. It will thaw on the top shelf of the refrigerator in one day. They typically weigh between 6 and 6 1/2 lbs.

1 whole duckling, 6-6.5 lbs.
1 yellow onion
1 lemon
6 garlic cloves
3-4 sprigs fresh rosemary
2 cups vegetable broth or water
Salt & Pepper

Preheat oven to 375º
Wash duck inside and out
Trim excess skin and fat
Pat dry inside and out with paper towels
Cut onion in half: thinly slice one half and cut other half into 4 wedges
Cut lemon into 6 wedges lenghtwise
Place onion slices, 2 rosemary sprigs and 2 lemon wedges in a thin single layer on bottom of roasting pan (Tip: for proper roasting, place lemon wedges at ends of pan so they do not touch the duck during cooking)
Place roasting rack into the roasting pan over the vegetables and place duck, breast side up on top
Sprinkle onion wedges and remaining lemon wedges with 1 tablespoon salt
Place inside duckling with one sprig rosemary and 3 cloves garlic
Carefully skore the skin with a knife in a cross-hatch pattern - do not pierce the flesh
Pour vegetable broth into the roasting pan
Roast for 45 minutes, turn and roast another 45 minutes
Turn again (breast side up) and roast for another 45 minutes to 1 hour until skin is very crispy and brown
Let stand for 15-20 minutes
Drain pan juices and discard fat
Serve sliced duck with pan juices

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