This Gordon Ramsay’s Roasted Duck Recipe is a rich and crispy recipe, which is made with paprika and salted butter. It’s a classic, foolproof recipe, ready in about 1 hour and 55 minutes.
Jump to RecipeGordon Ramsay’s Roasted Duck Recipe Ingredients
- 2.27 kg whole duck
- 10g paprika
- 10g salt
- 2g black pepper
- 115g unsalted butter, melted (divided)
How To Make Gordon Ramsay’s Roasted Duck
- Prep the oven and duck: Preheat your oven to 375°F (190°C). Remove the duck from its packaging, take out any giblets from the cavity, and pat the entire duck, inside and out, completely dry with paper towels.
- Season the duck: In a small bowl, mix together the paprika, salt, and black pepper. Rub this seasoning mixture evenly all over the skin of the duck.
- Roast the duck: Place the duck on a rack inside a roasting pan (the rack is optional but helps the skin crisp up). Roast for 1 hour.
- Baste with butter: After 1 hour, carefully remove the pan from the oven. Spoon half of the melted butter (about 57g or ¼ cup) all over the duck. Return it to the oven and roast for another 45 minutes.
- Finish and check temperature: For the final baste, pour the remaining melted butter over the duck. Roast for a final 15 minutes. The duck is done when the skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (75°C).
- Rest before carving: Remove the duck from the oven and let it rest on a cutting board for at least 10-15 minutes. This is a crucial step. Carve and serve.
Recipe Tips
- How do I get extra crispy duck skin? The most important step is to pat the duck skin completely dry with paper towels before seasoning. Moisture is the enemy of crispiness. Roasting it on a rack also helps air circulate, which dries out the skin even more.
- Why is it important to baste the duck? Basting with butter adds flavor, helps the skin to brown beautifully, and keeps the meat underneath moist and succulent.
- What’s the purpose of resting the duck? Resting allows the juices inside the meat to redistribute. If you carve it immediately after taking it out of the oven, all the flavorful juices will run out onto the cutting board, leaving you with dry meat.
- Can I use the duck fat for something else? Yes! The rendered duck fat in the bottom of the pan is liquid gold. Carefully pour it into a jar and save it. It’s incredible for roasting potatoes or vegetables.
What To Serve With Roasted Duck
Roasted duck is a rich main course that pairs beautifully with both sweet and savory sides:
- A fruit sauce, like cherry or orange sauce
- Creamy potato gratin or roasted root vegetables
- Braised red cabbage
- A simple green salad with a sharp vinaigrette to cut the richness
How To Store Roasted Duck
Refrigerate: Store leftover carved duck in an airtight container in the refrigerator for up to 3 days. Reheat: The best way to reheat duck and keep the skin crispy is in an oven at 350°F (175°C) for about 10-15 minutes.
Roasted Duck Nutrition Facts
- Calories: 119 kcal
- Carbohydrates: 1g
- Protein: 15g
- Fat: 6g
- Saturated Fat: 3g
- Sodium: 600mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used. The provided calorie count appears unusually low for this dish.
FAQs
How do I know when the duck is fully cooked?
The most reliable way is to use a meat thermometer. The internal temperature in the thickest part of the thigh (without touching the bone) should read 165°F (75°C). The juices should also run clear when pierced.
Can I stuff the duck?
Yes, you can stuff the cavity with aromatics like orange halves, onion, garlic cloves, and fresh herbs like thyme or rosemary to add more flavor from the inside out.
My duck skin isn’t getting crispy. What did I do wrong?
This is almost always due to moisture. Ensure the duck is patted thoroughly dry before seasoning. Also, make sure your oven temperature is accurate, as an oven that’s not hot enough will steam the skin rather than crisp it.
Try More Recipes:
- Gordon Ramsay Duck Breast Recipe
- Gordon Ramsay Duck Confit Recipe
- Gordon Ramsay Madeira Sauce Recipe
Gordon Ramsay’s Roasted Duck Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy4
servings10
minutes1
hour45
minutes119
kcalA simple yet elegant roasted duck with crispy, paprika-spiced skin and tender, juicy meat, basted in butter.
Ingredients
2.27 kg whole duck
10g paprika
10g salt
2g black pepper
115g unsalted butter, melted
Directions
- Preheat oven to 375°F (190°C). Pat duck completely dry and season all over with paprika, salt, and pepper.
- Place duck in a roasting pan and roast for 1 hour.
- Baste the duck with half of the melted butter and roast for another 45 minutes.
- Pour the remaining butter over the duck and roast for a final 15 minutes.
- The duck is done when the skin is golden and the internal temperature reaches 165°F (75°C).
- Let the duck rest for 10-15 minutes before carving and serving.
Notes
- Patting the duck skin completely dry is the most important step for achieving a crispy result.
- Basting with butter adds flavor and helps the skin to brown beautifully.
- Do not skip the resting step; it is crucial for keeping the meat juicy.
- Save the rendered duck fat from the pan for roasting potatoes or vegetables.
