Gordon Ramsay Roasted Duck – Crispy, Juicy & Full of Flavor

Gordon Ramsay’s Roasted Duck is a succulent, flavorful dish featuring crispy golden skin, juicy meat, and aromatic seasonings. By using high-heat roasting and basting with a citrus glaze, this recipe delivers restaurant-quality duck with a perfect balance of crispiness and tenderness.

What is Gordon Ramsay’s Roasted Duck?

Gordon Ramsay’s Roasted Duck is a whole duck, seasoned and roasted to crispy perfection, often glazed with a citrus-infused sauce to enhance the rich, savory flavors. The duck is slow-roasted, allowing the fat to render while keeping the meat moist and flavorful.

Other Gordon Ramsay Recipes

• Gordon Ramsay Tuna Cakes
• Gordon Ramsay Steak Sauce
• Gordon Ramsay Beetroot Risotto
• Gordon Ramsay BBQ Brisket

Why You’ll Love Gordon Ramsay’s Roasted Duck

• Crispy, golden skin – Achieved through proper scoring and slow roasting.
• Juicy, tender meat – Cooked evenly for maximum moisture.
• Rich, flavorful glaze – A blend of citrus, honey, and spices enhances taste.
• Elegant yet simple – Perfect for special occasions or gourmet dinners.
• Versatile serving options – Pairs well with potatoes, vegetables, or a fruity sauce.

Ingredients Needed for Gordon Ramsay Roasted Duck

For the Duck:

• 1 whole duck (4-5 lbs), cleaned and patted dry
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 orange, quartered
• 1 lemon, quartered
• 4 sprigs fresh thyme or rosemary

For the Citrus Glaze:

• ¼ cup honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp grated ginger

Step-by-Step Instructions to Make Gordon Ramsay Roasted Duck

Prepare the Duck:

1. Preheat oven to 375°F (190°C) – Set a wire rack over a roasting pan.
2. Score the skin – Using a sharp knife, lightly score the duck’s skin in a crisscross pattern, avoiding cutting into the meat.
3. Season the duck – Rub with olive oil, salt, black pepper, paprika, and garlic powder. Stuff the cavity with orange, lemon, and thyme.

Roast the Duck:

4. Place breast-side up – Roast for 1 hour, basting every 20 minutes.
5. Flip and continue roasting – Turn the duck breast-side down and roast for 30 minutes.
6. Increase temperature to 425°F (220°C) – Flip the duck back breast-side up and roast for another 15-20 minutes to crisp the skin.

Make the Citrus Glaze:

7. Combine glaze ingredients – In a saucepan, mix honey, soy sauce, Dijon mustard, orange juice, lemon juice, and ginger.
8. Simmer for 5 minutes – Cook over low heat until slightly thickened.

Glaze and Finish:

9. Brush with glaze – In the last 10 minutes of roasting, brush the duck with the citrus glaze.
10. Rest before slicing – Let the duck rest for 10 minutes before carving.

Best Sides to Serve with Gordon Ramsay Roasted Duck

• Crispy roasted potatoes – Perfectly seasoned and golden brown.
• Sautéed green beans – Adds freshness and crunch.
• Orange cranberry sauce – A sweet, tangy complement.
• Garlic butter asparagus – Light and flavorful.
• Creamy mashed potatoes – Smooth and rich pairing.

Pro Tips for the Best Gordon Ramsay Roasted Duck

• Score the skin properly – Helps render fat and crisp the skin.
• Baste frequently – Keeps the meat juicy and flavorful.
• Let it rest before slicing – Ensures even juiciness.
• Use a wire rack for even cooking – Helps air circulate around the duck.
• Crisp the skin at high heat – Finish at 425°F (220°C) for extra crunch.

Creative Variations of Gordon Ramsay Roasted Duck

• Make it spicy – Add chili flakes or Sriracha to the glaze.
• Use a pomegranate glaze – Swap citrus for pomegranate molasses.
• Try a five-spice rub – Add a Chinese five-spice for an Asian twist.
• Glaze with balsamic vinegar – Adds a deep, tangy sweetness.
• Stuff with apples and cinnamon – Enhances natural sweetness.

Storage and Reheating Tips for Gordon Ramsay Roasted Duck

• Store in an airtight container – Refrigerate for up to 3 days.
• Reheat in the oven for best results – Warm at 350°F (175°C) for 10-15 minutes.
• Freeze for up to 2 months – Wrap tightly and thaw before reheating.
• Avoid microwaving – It can make the skin soggy.

FAQs

How do you get crispy skin on roasted duck?

To achieve crispy skin, score the duck’s skin in a crisscross pattern, roast at a low temperature to render the fat, and finish at 425°F (220°C) for the last 15-20 minutes.

How do you know when the roasted duck is fully cooked?

Roasted duck is done when it reaches an internal temperature of 165°F (74°C) in the breast and 175°F (80°C) in the thighs. Let it rest before carving for juicier meat.

Should you baste a duck while roasting?

Yes, basting every 20 minutes with its rendered fat keeps the meat moist and enhances flavor. This also helps achieve an even, golden-brown skin.

Can I prepare roasted duck ahead of time?

Yes, you can roast the duck a day in advance, store it in the fridge, and reheat it at 375°F (190°C) for 15 minutes to crisp up the skin before serving.

Final Thoughts

Gordon Ramsay’s Roasted Duck is a crispy, juicy, and flavor-packed dish, perfect for holiday feasts, special occasions, or an impressive gourmet meal. With a caramelized citrus glaze and perfectly rendered fat, this duck delivers restaurant-quality flavors at home. Try it today and enjoy a stunning and delicious centerpiece!

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