Indian Spiced Roast Duck

We love cooking whole chickens, hens, and of course ducks! 🙂 So what better way than to start the New Year than with a juicy, crispy, spicy whole duck.  You also know that we like spices – this recipe calls for a savory Indian spice rub.

Before we share how we prepared it, we’d like to point out that this $18 duck, will feed 2 hungry Svendblads, and will give you the opportunity to make a whole big pot of duck soup after you’re done munching on the tenders. Watch for our duck soup recipe shortly. It should feed 4 hungry adults. Yumm!

If you like this dish, also check out our Tamarind Duck Breast. Super delicious!

So here is the amazing line up of spices and ingredients for our roasted duck:

  • 1 whole duck (Mary’s organic)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1 tsp garam masala
  • 1 1/2 tbsp Ghee
  • 1/4 tsp of sea salt
  • fresh black pepper to taste

Pr-eheat “convection” oven to 375 degrees. Depending on your oven you could potentially turn it to 385 degrees, just as long as your meat thermometer reads 170 when done  – you’re good to go. Ours cooked for about 55 mins on 375.

Boil 2 cups or so of water.

Now let’s prep your duck. Make sure to thoroughly wash your duck and pat it dry. Set neck and innards aside. Get your roasting pan ready place your duck inside and slowly pour the boiling hot water over the duck, turn and pour the rest over the other side of the duck. The skin will contract, which will ensure that the skin gets nice and crispy. Pour all water out and pat duck completely dry.

Melt Ghee and stir in all spices and brush onto entire duck and begin to roast breast up.

Do not discard carcass, neck or innards – save for soup. We’ll post soup recipe shortly.

We hope that you like this as much as we did; we served our with some asparagus, but you can choose any of our side dishes or your own favorites.


4 Comments Add yours

  1. Ari says:

    I just cooked a duck for new years as well! I read that one should roast it on a rack for the fat to drip off, but it doesn’t seem like you did. Did you poke the skin to allow some fat to release or not? And did you roast it on a rack or simply in a pan? I plan on trying this, just would like more explanation (it’s only my second duck!!) 🙂


    1. Hello Ari, the first few times, I placed it on a rack, but I discovered that the duck cooks just as well if you just place it into a roasting pan (ours is non-stick); the fat just oozes out, and it is actually not that much we were both surprised. We used the fat to roast some veggies and some asparagus for a few minutes, took them out and enjoyed that along with the duck. I did not poke any holes into the bird, just rinsed it with boiling water. It really turned out great. I have found that it tends to get almost too crispy if we put it on a rack. For Peking duck we always rack it. Please let me know if this helps. Happy New Year! J


  2. Janine Hill says:

    WOW…. This looks really good. I just want to let you know I’m “available” this weekend if you are making it again – perhaps on Saturday night you are making it again? Perhaps, it will be accompanied by my favorite banana choc chip coconut muffins? Love you guys! XOX – Would love a recipe soon with ground lamb and eggplant and lots of aromatic spices.


    1. Hi Janini! I will definitely share the aromatic veggie recipe, it’s MDA’s modified eggplant one. I have business dinner guests on Saturday, but perhaps lamb on Friday? Let me check with Henry! Love you and Happy New Year!


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