Oven-Baked Marinated Duck – Tender, Melt-in-Your-Mouth Meat

Serve immediately for the crispiest skin and juiciest meat.

Leftovers can be stored in the refrigerator for 2–3 days.

Reheat gently in the oven to preserve tenderness and avoid drying out the meat.

Duck meat freezes well—store in an airtight container for up to 2 months.

Variations

Citrus-Herb Duck: Add orange or lime zest to the marinade for a bright, fresh flavor.

Spicy Roast Duck: Include 1 teaspoon chili flakes or cayenne in the marinade for heat.

Glazed Duck: Brush with additional honey or maple syrup during the last 15 minutes for a sweet, sticky finish.

Asian-Style Duck: Use hoisin sauce, ginger, and five-spice powder in the marinade for a fragrant twist.

FAQ

Q: How do I ensure the skin is crispy?
A: Pat the duck dry before marinating and roast uncovered on a rack so the fat drains away.

Q: Can I use a smaller or larger duck?
A: Yes, adjust cooking time by about 20 minutes per additional pound, or reduce for smaller ducks.

Q: Can I prepare the duck ahead of time?
A: Yes, marinate overnight and roast just before serving for best results.