Duck earns its place at the Thanksgiving table when you want big flavor without the bulk of a turkey. The meat is rich and deeply savory; the skin, when treated right, turns shatter-crisp. You don’t need fancy equipment or restaurant tricks to get there—just a dry brine, good scoring, and a calm roasting schedule that gives the fat time to render. This plan keeps the cooking focused and the cleanup sane, with most of the work done before guests walk in.
If you’ve only roasted chicken, duck will feel familiar. The main difference is fat. Duck skin holds a lot of it, which is great news for flavor and for sides like duck-fat potatoes, but only if you help that fat melt. Scoring the skin (not the meat) lets heat reach the fat layer. Salting early—aka a dry brine—pulls moisture from the surface so the skin can crisp instead of steam. A two-stage roast manages both tasks: steady heat to render, then a hot finish to blister the skin.
This meal plan centers on a classic holiday plate: slices of rosy duck breast and tender legs, a bright orange-thyme pan sauce, and sides that earn their place—green beans with toasted hazelnuts, a wild-rice mushroom pilaf, crisp salad with bitter greens, and duck-fat roasted potatoes. Nothing fussy. Everything seasonal. You can prep most of it ahead so the day stays relaxed.
Food safety matters. While many cooks enjoy duck breast medium to medium-well, the USDA recommends 165°F (74°C) for poultry. This guide gives you two clear options for doneness, so you can choose what’s right for your table and comfort level. Either way, temperature, rest time, and a sharp knife are your friends.
Below you’ll find a simple three-day schedule, the complete roast duck recipe (with equipment, US + metric measurements, timing, and nutrition), and quick sides. Follow the plan, trust your thermometer, and you’ll put down a balanced, Pacific Northwest-sensible holiday dinner without wrestling a 20-pound bird.
Keys to Crisp, Evenly Rendered Duck Skin
- Dry brine (12–24 hours): Salt unlocks crisp skin and seasoned meat.
- Score the skin only: Crosshatch shallowly; keep the knife out of the meat.
- Two-stage roast: Moderate heat to render, high heat to finish.
- Rack + pan with water: Catch fat safely; a little water prevents smoking.
- Rest well: Juices settle; skin re-crispens slightly as steam escapes.
Three-Day Game Plan (Flexible)
Two days out (Tuesday)
- Buy a 5–6 lb (2.3–2.7 kg) Pekin duck. Thaw in the fridge if frozen (24–36 hours).
- Toast hazelnuts; cook wild rice (cool and refrigerate).
- Make orange-thyme sauce base (reduce juice + stock; refrigerate).
Day before (Wednesday)
- Trim excess fat, remove giblets for stock if you like.
- Score skin, dry-brine with salt and spices; leave uncovered in the fridge.
- Parboil potato wedges for 5 minutes; drain and refrigerate.
- Wash and trim green beans; slice mushrooms; wash salad greens.
Thanksgiving Day (Thursday)
- Roast duck late afternoon.
- As duck rests, roast potatoes in duck fat, finish rice pilaf, sauté green beans, toss salad, warm and finish the orange-thyme sauce.
The Menu at a Glance
- Roast Duck with Orange-Thyme Pan Sauce (centerpiece)
- Duck-Fat Roasted Potatoes (crisp edges, fluffy centers)
- Wild Rice & Mushroom Pilaf (earthy balance)
- Green Beans with Toasted Hazelnuts & Lemon (bright, crunchy)
- Bitter Greens Salad with Sherry Vinaigrette (cuts richness)
Roast Duck with Orange-Thyme Pan Sauce
Equipment
- Roasting pan with rack (sturdy, oven-safe)
- Small saucepan (for pan sauce)
- Instant-read thermometer
- Sharp paring knife (for scoring)
- Cutting board and carving knife
- Fine strainer
- Measuring cups/spoons
Yield, Time, and Nutrition
- Servings: 4–6
- Active Prep: 25 minutes (plus 12–24 hours dry brine)
- Roast Time: 1 hour 35 minutes–1 hour 55 minutes, plus 20 minutes rest
- Approx. Nutrition (per serving, 1/6 duck + sauce): 520 kcal; 36 g fat; 8 g carbs; 38 g protein; 0 g fiber; 600 mg sodium (varies with trimming and doneness)
Ingredients (US & Metric)
Duck
- 1 whole Pekin duck, 5–6 lb (2.3–2.7 kg)
- 2¼ tsp kosher salt per 5 lb duck (about 12 g per kg), divided
- 1 tsp black pepper (2 g)
- 1 tsp dried thyme or 1 Tbsp fresh (1 g dried / 4 g fresh)
- 1 tsp citrus zest (orange or lemon; ~2 g)
- 1 small orange, quartered (optional, for cavity)
- 3–4 garlic cloves, lightly crushed (optional)
- 1 cup hot water (240 ml) for pan (prevents smoking)
Orange-Thyme Pan Sauce
- ¾ cup freshly squeezed orange juice (180 ml)
- 1 cup low-sodium chicken or duck stock (240 ml)
- 1 Tbsp sherry vinegar or white wine vinegar (15 ml)
- 1 tsp Dijon or whole-grain mustard (5 ml)
- 1 tsp fresh thyme leaves, chopped (1 g)
- 1 Tbsp cornstarch mixed with 1 Tbsp water (8 g + 15 ml), as needed
- Salt and pepper to taste
Preparation
1) Dry-Brine & Score (12–24 hours ahead)
- Pat the duck very dry. Trim excess surface fat around the neck and cavity.
- With a sharp paring knife, lightly score the skin in a ½-inch (1–1.5 cm) crosshatch. Do not pierce the meat.
- Mix 2 tsp kosher salt (see metric guide above), pepper, thyme, and citrus zest. Season the duck all over and lightly inside the cavity.
- Place on a rack set over a pan, uncovered in the fridge for 12–24 hours.
2) Roast—Two-Stage Method
- Preheat oven to 350°F (175°C). Set the duck breast-side up on a rack in a roasting pan. Pour 1 cup (240 ml) hot water into the pan to prevent smoking.
- Render stage: Roast 60–70 minutes, basting once with the rendered fat (optional).
- Carefully remove the pan, flip the duck breast-side down, and roast 20 minutes more to render shoulder and thigh fat.
- Raise oven to 425°F (220°C). Flip breast-side up and roast 15–25 minutes until the skin is deep golden and crisp and the thermometer reads:
- Option A (USDA style): 165°F (74°C) at the thigh; breast will be fully cooked.
- Option B (chef’s style): 150–155°F (65–68°C) at the breast and 170°F (77°C) at the thigh/leg for a slightly rosier breast. Choose based on your preference and comfort with doneness.
Tip: If skin darkens too fast, tent loosely with foil during the final minutes.
3) Rest & Carve
- Transfer duck to a board; rest 20 minutes.
- Pour the pan drippings through a fine strainer into a heatproof cup; separate and reserve 2–3 Tbsp duck fat for potatoes. Keep the darker juices for the sauce.
4) Orange-Thyme Pan Sauce
- Set the roasting pan on the stovetop over medium heat (or use a saucepan).
- Add orange juice, stock, vinegar, mustard, thyme, and the de-fatted pan juices. Scrape up browned bits.
- Simmer 6–8 minutes to reduce. If you prefer thicker sauce, whisk in cornstarch slurry and simmer 1–2 minutes until glossy.
- Taste and season with salt and pepper.
5) Serve
- Carve off legs and thighs. Slice breasts across the grain. Spoon over the orange-thyme sauce. Save extra duck fat for potatoes and future roasts—label and refrigerate.
Sides (Quick Guides)
Duck-Fat Roasted Potatoes
- Ingredients: 2 lb (900 g) Yukon Gold or russet potatoes (parboiled 5 min), 2–3 Tbsp duck fat (30–45 ml), salt, pepper.
- Method: Heat a sheet pan with duck fat at 425°F (220°C). Toss potatoes with the hot fat, season, and roast 30–35 minutes, turning once, until crisp and browned.
Wild Rice & Mushroom Pilaf
- Ingredients: 1 cup wild rice (190 g) cooked in 3 cups water/stock (720 ml), 8 oz (225 g) sliced mushrooms, 2 Tbsp butter or duck fat (30 ml), 1 small onion, thyme, salt, pepper.
- Method: Sauté onion and mushrooms in fat, fold in cooked wild rice, thyme, and season. Hold warm.
Green Beans with Hazelnuts & Lemon
- Ingredients: 1 lb (450 g) green beans, ¼ cup toasted chopped hazelnuts (30 g), 1 Tbsp duck fat or olive oil (15 ml), lemon zest, salt, pepper.
- Method: Blanch beans 3–4 minutes; drain. Sauté briefly in fat, finish with zest, nuts, salt, and pepper.
Bitter Greens Salad, Sherry Vinaigrette
- Ingredients: Mixed chicories/arugula, 1 Tbsp sherry vinegar (15 ml), 3 Tbsp olive oil (45 ml), 1 tsp Dijon (5 ml), pinch salt, pepper.
- Method: Whisk vinaigrette; toss greens lightly just before serving.
Carving, Plating, and Leftovers
- Carving: Remove legs/thighs first, then breasts. Slice breasts thinly.
- Plating: Fan slices over a spoonful of pilaf; add potatoes and beans; drizzle sauce last so the skin stays crisp.
- Leftovers: Shred leg meat for next-day duck hash or fried rice. Chill duck fat; use for roasting vegetables all week.
Notes for Success
- Aim for crispy duck skin by keeping the surface dry and the oven hot at the finish.
- A dry-brined duck is both seasoned and easier to crisp.
- Duck fat potatoes are the ultimate holiday side—parboil first, then roast in preheated fat.
- The orange-thyme sauce adds brightness that balances rich meat.
- Use an instant-read thermometer to choose your preferred doneness with confidence.
Enjoy a thoughtful, compact Thanksgiving roast duck dinner that tastes like you worked all day—without actually doing it.
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