Gordon Ramsay Roasted Duck Recipe

This crispy tender gordon ramsay roasted duck recipe is made with Chinese five-spice, fresh oranges, and honey, and ready in under two hours. The skin renders down into a thin, glass-like crust while protecting the rich meat underneath. I find scoring the skin properly makes all the difference for that perfect crunch.

Why This Classic Works

Roasting a whole bird can feel intimidating, but treating the skin right changes everything. I used to skip the scoring step entirely. I quickly learned that trapped fat results in a chewy exterior rather than the signature crunch.

This method focuses on aggressive heat management and a sticky glaze applied right at the end. Waiting to brush on the honey glaze prevents the sugars from burning in the hot oven.

Gordon Ramsay Roasted Duck Recipe Ingredients

• 1 whole duck (about 5 lbs/2.2 kg), giblets removed
• 2 tablespoons Chinese five-spice powder
• 2 large oranges, zested and quartered
• 3 whole star anise
• 4 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon coarse sea salt
• 1 teaspoon black pepper

How To Make Gordon Ramsay Roasted Duck Recipe

1. Prep The Duck: Preheat your oven to 400°F (200°C). Prick the duck skin all over with a sharp knife or skewer, being careful not to pierce the meat.
2. Season The Bird: Rub the skin generously with coarse sea salt, black pepper, and Chinese five-spice powder. Stuff the cavity with orange quarters and star anise.
3. Start Roasting: Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour, draining the excess fat from the pan halfway through.
4. Make The Glaze: In a small bowl, whisk together the honey, soy sauce, and orange zest.
5. Glaze And Finish: Brush the duck entirely with the honey glaze. Return to the oven for 30 to 40 minutes until the skin is deeply browned and crisp.
6. Rest The Meat: Remove the duck from the oven and let it rest for 15 minutes before carving.

Recipe Tips

• Dry the skin: Pat the duck completely dry with paper towels before seasoning to ensure maximum crispness.
• Save the fat: Pour the rendered duck fat into a glass jar and keep it in the fridge for roasting potatoes later.
• Score carefully: Pricking only the fat layer helps the fat escape without letting the meat juices run out and dry the bird.

What To Serve With Roasted Duck

Serve this rich duck with braised red cabbage and creamy mashed potatoes to balance the fatty meat. A tart cherry or plum sauce also cuts through the richness beautifully.

How To Store

Store leftover duck in an airtight container in the fridge for up to three days. Keep the bones to make a rich stock, which freezes well for up to three months. Reheat the meat gently in a hot oven to recrisp the skin.

FAQs

• Do I need to boil the duck first? Some recipes call for boiling, but pricking the skin and roasting on a wire rack is enough to render the fat here.
• What temperature should duck be cooked to? Aim for an internal temperature of 165°F (74°C) in the thickest part of the thigh.
• Why did my glaze burn? Honey burns easily at high temperatures. Always apply the glaze during the final stretch of cooking.

Nutrition

• Calories: 650 kcal
• Total Fat: 45g
• Saturated Fat: 15g
• Cholesterol: 150mg
• Sodium: 980mg
• Total Carbohydrate: 18g
• Protein: 42g

Try More Recipes:

• Gordon Ramsay Sticky Lemon Chicken Recipe
• Gordon Ramsay Chicken Tenders Recipe
• Gordon Ramsay Chicken Gravy Recipe

gordon ramsay roasted duck recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

40

minutes

Total time

1

hour 

55

minutes

This gordon ramsay roasted duck recipe yields crispy tender meat using Chinese five-spice, honey, and fresh oranges. Ready in 115 minutes, this stunning centerpiece is surprisingly achievable for a weekend dinner.

Ingredients

• 1 whole duck (about 5 lbs/2.2 kg), giblets removed

• 2 tablespoons Chinese five-spice powder

• 2 large oranges, zested and quartered

• 3 whole star anise

• 4 tablespoons honey

• 2 tablespoons soy sauce

• 1 tablespoon coarse sea salt

• 1 teaspoon black pepper

Directions

• 1. Prep The Duck: Preheat your oven to 400°F (200°C). Prick the duck skin all over with a sharp knife or skewer, being careful not to pierce the meat.
• 2. Season The Bird: Rub the skin generously with coarse sea salt, black pepper, and Chinese five-spice powder. Stuff the cavity with orange quarters and star anise.
• 3. Start Roasting: Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour, draining the excess fat from the pan halfway through.
• 4. Make The Glaze: In a small bowl, whisk together the honey, soy sauce, and orange zest.
• 5. Glaze And Finish: Brush the duck entirely with the honey glaze. Return to the oven for 30 to 40 minutes until the skin is deeply browned and crisp.
• 6. Rest The Meat: Remove the duck from the oven and let it rest for 15 minutes before carving.