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Roast Easter Duck with Raisin Salad Recipe

Roast Easter Duck with Raisin Salad Recipe

Photos of Roast Easter Duck with Raisin Salad Recipe

How To Make Roast Easter Duck with Raisin Salad

Preparation: 15 minutes
Cooking: 2 hours
Total: 2 hours and 15 minutes



  • 1 whole duck
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup raisins
  • 2 cups mixed salad greens
  • ½ cup walnuts, chopped
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 350°F (175°C).

  2. Rinse the duck under cold water and pat dry with paper towels.

  3. In a small bowl, mix together salt, black pepper, dried thyme, garlic powder, and paprika. Rub this spice mixture all over the duck, inside and out.

  4. Place the duck on a rack in a roasting pan and roast in the preheated oven for about 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.

  5. While the duck is roasting, prepare the raisin salad. In a large bowl, combine raisins, mixed salad greens, walnuts, balsamic vinegar, olive oil, salt, and pepper. Toss well to coat everything evenly.

  6. Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.

  7. Serve the roasted duck with a generous portion of the raisin salad on the side.


  • Calories : 420kcal
  • Total Fat : 26g
  • Saturated Fat : 7g
  • Cholesterol : 98mg
  • Sodium : 470mg
  • Total Carbohydrates : 20g
  • Dietary Fiber : 3g
  • Sugar : 15g
  • Protein : 28g
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