This Chicago Style Roast Duck is a rich American-style roast with ultra crispy skin, juicy dark meat, and a bright citrus-herb kick that feels right at home on a holiday table or Sunday dinner spread. The duck is dried, scored, and roasted on a rack so the fat slowly renders, then blasted with high heat and brushed in a light orange-honey glaze for a deep golden, almost mahogany finish. Every step is broken down for beginners, from patting the bird dry and scoring the skin to checking doneness and carving, with clear texture cues so you know exactly when your duck is ready.
Chicago Style Roast Duck Recipe
Whole roast duck, Chicago comfort style, with crackly skin, juicy meat, and a bright orange-herb pan sauce that feels fancy but stays beginner-friendly.
Ingredients
Equipment
Method
Prep The Duck
- Set the duck on a cutting board and use paper towels to pat the skin very dry all over. Use your hands to feel for any leftover feathers and pull them out if needed.
- Use a sharp paring knife and cutting board to trim any big flaps of fat near the cavity so they don’t pool grease in the pan. Toss the trimmed fat or save it for rendering later.
- Place the duck breast side up on the cutting board and use the paring knife to lightly score the breast skin in a shallow crisscross pattern, going just through the skin but not into the meat. Keep the cuts about ½ inch apart so the fat can render out.
- Flip the duck breast side down on the cutting board and use the tip of the paring knife to poke small holes all over the thick fatty areas, like the back and where the thighs meet the body. Angle the knife so you hit fat, not meat.
- Mix the kosher salt, black pepper, garlic powder, thyme, and rosemary in a small bowl using a spoon. Rub this mix inside the cavity with your hand, then all over the skin so it coats evenly.
- Set a roasting rack inside a large roasting pan and place the duck breast side up on the rack. Slide the pan onto a refrigerator shelf and chill uncovered for at least 12 hours so the skin dries out, which helps it turn extra crispy later.
Roast Low And Slow
- When ready to cook, set the roasting pan on the counter and let the duck sit while the oven preheats to 300°F using your oven controls. This takes the chill off so the bird roasts more evenly.
- Carefully pour ½ cup water into the bottom of the roasting pan using a measuring cup so dripped fat does not burn and smoke. Make sure the duck stays on the rack and out of the water.
- Slide the roasting pan and rack into the center of the 300°F oven. Roast for about 1 hour 30 minutes, using the oven timer, until plenty of fat has rendered and the skin looks starting-to-brown but not yet crisp.
- Every 30 minutes during this phase, pull the oven rack out slightly using oven mitts and use a spoon to skim some fat from the pan into a heat-safe jar if the pan looks too full. Push the rack back in and close the door quickly to keep heat steady.
Crisp And Glaze
- While the duck roasts, place a small saucepan on the stove and add the orange juice, honey, apple cider vinegar, kosher salt, black pepper, and orange zest using measuring cups and spoons. Stir with a spoon to mix.
- Turn the burner to medium heat under the saucepan and bring the mixture to a gentle simmer, stirring with the spoon so it does not scorch. Let it bubble until slightly thick and glossy, then turn off the heat and set the pan aside.
- After the low roast time, pull the roasting pan out with oven mitts and set it on the stove. Carefully tip off some extra fat into a jar using the pan and a spoon so the bottom is not overflowing.
- Turn the oven up to 425°F using the controls for a high-heat finish. While it heats, use a spoon to brush a thin layer of the orange glaze all over the duck skin so it gets a shiny coat.
- Place the roasting pan and rack back into the hot 425°F oven. Roast about 20 to 25 minutes until the skin is deep golden, blistered, and very crispy when you tap it with tongs, and the thickest part of the thigh hits 165°F on an instant-read thermometer.
- Halfway through this crisping time, pull the pan out with oven mitts and use a spoon to brush on more glaze. Slide the pan back in so the glaze sets and deepens in color.
Rest, Carve, And Sauce
- When done, set the roasting pan on the stove and use tongs to transfer the duck to a clean cutting board. Let it rest uncovered for 15 minutes so the juices settle and the skin stays crisp.
- To make a quick pan sauce, tilt the roasting pan and spoon off most of the fat into a jar, leaving the browned bits and a thin layer of drippings. Set the pan over medium heat on the stove and pour in the chicken broth and orange juice using measuring cups.
- Use a spoon to scrape the browned bits from the bottom of the pan as the liquid simmers and reduces slightly. Turn off the heat, add the cold butter, and swirl the pan or stir with the spoon until the sauce looks glossy and slightly thick.
- To carve, use a sharp knife on the cutting board to remove the legs, thighs, and breasts, keeping the skin intact. Slice the breast meat across the grain and arrange slices on a serving platter using tongs, then spoon some pan sauce over the top and pass the rest at the table.
Notes
- For extra crispy skin, be sure the duck chills uncovered so the skin dries fully before roasting.
- Always keep the duck on a rack over the pan so fat can drip away instead of stewing the bird.
- If the skin darkens too fast during the high-heat step, slide the pan to a lower rack so it colors without burning.
