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Roast Duck With Herb Ghee

Roast Duck With Herb Ghee

There’s nothing better than butter, except when it is ghee and it is crammed with so many fresh herbs, that it is nearing a sensory overload. Now imagine this herbed ghee rubbed all over a duck which is oven ready – no need for plucking, and in an instant (3 hours later) you have a bird that is roasted to crisp perfection. It’s quite easy to accomplish an amazing feast, even as a stand alone cook, if you take it step by step and don’t forget to baste regularly. You can even prepare deviled eggs while your bird is in the oven!

Back to the basting… In order for the duck meat to stay moist, you will want to baste every 30 minutes or so. And you really do need to cover the entire surface with the juices from the bottom of the pan. Whether you use a brush or a turkey baster, it is up to you, but this is for sure: you must take the pan out of the oven, set it on top and close the door. This ensures that the oven stays hot inside, and your cooking time stays on track. You will also want to do this basting as quickly and safely as possible, aiming to keep your cooking temperature fairly constant. In the end your duck will come out nice and juicy, fit for royalty.

Let us suggest a colorful and cheerful salad to make this roasted duck meal extra remarkable. Make sure to have some chocolate almond butter fat bombs on hand to hold you over until your guests arrive and the feast begins!

Roast Duck With Herb Ghee Recipe

Serves: 4Prep: 20 minCook: 3 h

Protein: 9g / %

Carbs: 11g / %

Fat: 49g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 whole duck
  • 2 onions, sliced into thick slices
  • Half a lemon, cut into two wedges
  • 5 celery stalks, cut into chunks
  • 1 cup fresh cranberries
  • 1 1/2 cup chicken or duck stock
  • Sea salt and freshly ground black pepper

Herb Ghee Ingredients

  • 3/4 cup ghee or grass-fed butter, melted
  • 2 tbsp. fresh sage, minced
  • 2 tbsp. fresh rosemary, minced
  • 1 tbsp. fresh thyme, minced
  • 2 tbsp. fresh flat leaf parsley, minced
  • 4 garlic cloves, minced
  • Sea salt and freshly ground black pepper

Duck Preparation


  1. Preheat oven to 375 F.
  2. In a bowl combine all the ingredients for the herb ghee; season to taste and mix until well combined.
  3. Place the duck in a roasting pan, and generously rub the skin with the ghee.
  4. Fill the inside of the duck with some of the onion, lemon, celery, and fresh cranberry mixture.
  5. Place the remaining vegetables all around the duck, and pour the chicken stock over the vegetables.
  6. Roast the duck in the oven 2 to 3 hours depending on the size, basting every 30 minutes with the juices from the bottom of the pan. Cook the duck until the internal temperature reaches 140 F – 170 F depending on your preference of doneness.
  7. Let the duck rest 10 to 12 minutes before slicing.
  8. To make brown gravy, pour the juices from the roasting pan into a small saucepan using a sieve.
  9. Bring the sauce to a boil, adding more broth to make a bigger batch, adjust the seasoning if needed.
  10. Add 1 to 2 tbsp. of tapioca starch mixed with equal parts water to the sauce and mix until you reach a desired thickness; season to taste.