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How to roast a duck

Follow our simple and easy guide to roasting a whole duck, for perfectly tender meat and crispy skin. This fuss-free roast duck recipe makes for a delicious alternative to turkey this festive season.


1 whole Gressingham duck
Handful fresh thyme
1 lemon, halved
6 bay leaves
1 large onion, sliced
3 tbsp honey
Roast potatoes, to serve


1. Preheat the oven to 180°C, 160°C fan, gas mark 4

2.Stuff your duck with the thyme, lemon and bay leaves then tie the legs together with string and wash your hands

3. Arrange the sliced onions in the bottom of your roasting dish. Season your duck and prick the skin with a fork then roast for 1 hour

4. After 1 hour turn the duck over, breast side up and return to the oven for 30 mins increasing the temperature to 220°C, 200°C fan, gas mark 7

5. Once removed from the oven brush the skin with honey and roast for 30 minutes more until browned and crisp. Serve with roast potatoes.

See more Duck recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home. 

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