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Crispy-Skinned Roasted Half Duck with Blackberry Glaze

Close-up of a beautifully glazed Roasted half duck with dark, shiny, berry-colored sauce on a white plate.
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Make an impressive, perfectly crispy-skinned roasted half duck at home for a special occasion. This recipe focuses on the slow-roasting technique for tender meat and shatteringly crisp skin.

Ingredients

Scale
  • 1 whole duck (about 5–6 lbs), halved lengthwise
  • 1 tablespoon coarse sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder (for skin crisping)
  • 1 cup fresh or frozen blackberries
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 small shallot, minced

Instructions

  1. Prepare the duck: Remove the duck halves from the packaging. Pat the skin completely dry using paper towels. This step is crucial for crispy skin.
  2. Score the skin: Using a sharp knife, lightly score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
  3. Season: In a small bowl, mix the sea salt, black pepper, and baking powder. Rub this mixture all over the duck halves, focusing on the skin.
  4. Air dry: Place the duck halves skin-side up on a wire rack set over a baking sheet. Refrigerate uncovered for at least 12 hours, or up to 24 hours, to further dry the skin.
  5. Preheat oven: Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius).
  6. Slow roast: Place the baking sheet with the duck in the preheated oven. Roast slowly for 2.5 to 3 hours, or until the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius) in the thickest part of the thigh. The low temperature renders the fat slowly.
  7. Prepare the glaze: While the duck roasts, combine blackberries, honey, apple cider vinegar, soy sauce, and minced shallot in a small saucepan. Bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the berries break down. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard solids.
  8. Crisp the skin: Increase the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Brush the duck skin generously with the blackberry glaze. Return the duck to the hot oven for 10 to 15 minutes, watching closely, until the skin is deeply browned and very crisp.
  9. Rest and serve: Remove the duck from the oven. Let it rest for 10 minutes before carving. Serve with extra glaze on the side.

Notes

  • Baking powder is the secret ingredient that helps dry out the skin surface, leading to superior crispness.
  • If you prefer a less sweet glaze, reduce the honey by one tablespoon.
  • This slow-roasting method is similar to what creates excellent duck carnitas texture if you shred the meat after resting.

Nutrition

Find it online: https://blissbatter.com/roasted-half-duck-crispy-skin-blackberry-glaze/