Roasted Duck & Veggies

My husband and I are all about trying different foods and have a great time experimenting with recipes. We’ve had a duck in our freezer for a while and haven’t had the opportunity to make it. We had some friends over last night and thought it was the perfect time to try out a simple recipe which turned out to be delicious!


Roasted duck

Serving Size: 6

Cooking Time: 2 hours


  • 5lb Organic Whole Duck (I used Mary’s Organic Free Range Duck)
  • Celtic Sea Salt 
  • Lemon
  • 5 Garlic Cloves
  • Organic Multicolored Carrots
  • Organic Broccolette


  1. Preheat oven to 375 degrees
  2. Rince & dry the inside and outside of the duck
  3. Place sliced lemon and 5 whole garlic cloves inside cavity of the duck
  4. Rub celtic sea salt to your liking all over the outside of the duck
  5. Roast duck in oven for 1 hour
  6. After 1 hour, add carrots & broccolettes to the bottom of the roasting pan (use tongs to rub the veggies around in the duck fat)
  7. Cook for an additional hour (2 hours total for the duck, 1 hour for veggies)
  8. Let the duck sit for 5 minutes before cutting
  9. Eat up


rillie12  Written by Kayla Rillie, RD 


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