Spice-Roasted Duck
Dec 21, 2025 02:33 PM
Rich, aromatic, and undeniably impressive, this Spice-Roasted Duck is a showstopping centerpiece that elevates any special meal. Chef Hugh Acheson’s method uses a fragrant dry-brine of toasted spices—like coriander, fennel, and caraway—along with smoky pimentón and pepper to deeply season the bird and encourage beautifully crisp skin.
By letting the seasoned duck rest uncovered in the fridge overnight, you unlock concentrated flavor and a wonderfully dry surface that roasts to bronzed perfection.
The slow initial roast ensures juicy, tender meat, while a final burst of high heat adds texture and depth.
Aromatic herbs and an onion tucked into the cavity infuse subtle savory notes without overpowering the duck’s rich, natural taste.
Whether served at a holiday feast or a relaxed weekend dinner, this recipe brings restaurant-worthy technique and flavor to your home kitchen.
Perfect for food lovers who appreciate bold seasoning and succulent poultry, this roast duck promises both visual appeal and unforgettable taste.
Ingredients:
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon caraway seeds
- 1 teaspoon sweet pimentón de la Vera
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt, plus more for seasoning
- 1 (5 1/2-pound) Pekin (Long Island) duck
- 1 small onion, quartered
- 2 thyme sprigs
- 1 sage sprig
Prep Time:
30 minutes
Total Time:
630 minutes
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