Roasted Duck with Apples and Wine


Inspired by

Simple to prepare but looks like it’s fit for royalty. The fruit compote paired with the buttery wine sauce creates a rich and complex flavor profile. Your guests will be impressed.

  • Serving Size
    1 Serving
  • Yields
    4 Servings
  • Prep Time
    15 mins
  • Cook Time
    2 hours, 5 mins
  • Total Time
    2 hours, 20 mins


  • 1 (4-5-pound) duck, fresh or thawed from frozen
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 1 medium sized onion, chopped into quarters
  • 2 celery stalks, roughly chopped
  • 1 medium size carrot, peeled and chopped
  • 4 cloves garlic, roughly chopped
  • 1 clementine orange, halved
  • 8 tablespoons melted butter, divided
  • 2/3 cups dry red or white wine
  • ¼ cup chicken broth
  • 3 Golden Delicious apples, cut into wedges
  • ½ cup pitted and halved Medjool dates
  • 2 Tablespoons chopped fresh rosemary
  • 1 Tablespoon fresh parsley, chopped
  • Rosemary sprigs for garnish


  1. Preheat the oven to 375°F.
  2. Rinse thawed or fresh duck under cold water and pat dry with paper towels.
  3. Rub 1/2 teaspoon salt and 1/2 teaspoon black pepper in body cavity.
  4. Place onion, celery, carrot, and garlic in cavity; secure ends of legs together with string.
  5. Lift wing tips up and over back; tuck them under duck.
  6. Place duck on the rack of a broiler pan or roasting pan coated with cooking spray.
  7. Place rack in pan. Rub orange halves over duck, drizzle with melted butter.
  8. Pierce skin over breast 5 or 6 times with a fork or sharp knife.
  9. Bake at 375°F for 1 hour and 45 minutes or until a meat thermometer registers 180°F.
  10. Pour white wine into measuring cup and then pour 4 tbsps. melted butter and ¼ cup chicken broth into wine and whisk together vigorously.
  11. Then baste duck every 30 minutes with wine sauce.
  12. Remove from oven, sprinkle with remaining salt and pepper.
  13. Increase oven temperature to 475°F.
  14. Add apple wedges, Medjool dates, chopped rosemary, and parsley to the roasting pan and pour remaining sauce evenly over duck and fruit.
  15. Bake 20 to 25 minutes more or until apples are tender, stirring occasionally.
  16. Place duck on large serving platter and garnish with apple wedges and fresh rosemary sprigs.