Roast Muscovy Duck Recipe

Name: Roast Muscovy Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 four-pound Muscovy duck; Salt, if desired; Freshly ground pepper; 1 teaspoon peanut oil; ⅓ cup coarsely chopped celery; ⅓ cup coarsely chopped onion; ⅓ cup coarsely chopped carrot; 1/2 bay leaf; 1/2 teaspoon thyme; 1 clove garlic, crushed; ⅓ cup dry white wine; 1/2 cup chicken broth; 2 tablespoons butter

Servings: persons

1 four-pound Muscovy duck
Salt, if desired
Freshly ground pepper
1 teaspoon peanut oil
⅓ cup coarsely chopped celery
⅓ cup coarsely chopped onion
⅓ cup coarsely chopped carrot
1/2 bay leaf
1/2 teaspoon thyme
1 clove garlic, crushed
⅓ cup dry white wine
1/2 cup chicken broth
2 tablespoons butter

1
Preheat oven to 475 degrees.
2
Cut off and reserve the wing tips and second wing joint of the duck.
3
Leave the main wing bone intact.
4
Remove the fat from inside the duck and rub it all over the duck.
5
Sprinkle the duck, inside and out, with salt and pepper to taste.
6
Brush the duck with the oil.
7
Arrange the duck breast-side up in a roasting pan.
8
Add the cutoff wing bones, gizzard and cavity fat.
9
Bake 30 minutes and pour off the fat from the roasting pan.
10
Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck.
11
Bake 15 minutes longer if you wish the duck to be medium rare.
12
Or bake it 30 minutes or longer if you wish your duck well done.
13
Transfer the duck to a warm platter.
14
Pour the fat from the roasting pan, leaving the vegetables in the pan.
15
Place the pan on the stove and cook the vegetables briefly, stirring.
16
Add the wine and let boil about one minute.
17
Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes.
18
Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
19
Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color.
20
Do not burn.
21
Pour the butter over the duck.
22
Carve and serve with the hot pan sauce.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 four-pound Muscovy duck, Salt, if desired, Freshly ground pepper, 1 teaspoon peanut oil, and more.

Yes, Roast Muscovy Duck falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Muscovy Duck

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions