Experience the unforgettable taste of Spicy Crispy Duck (Ropogós Kacsasült) — a luxurious Hungarian roast duck dish that embodies the bold, aromatic traditions of classic Hungarian cooking.
This impressive recipe features a whole duck rubbed with a fragrant blend of hot mustard, crushed garlic, earthy marjoram, and freshly grated lemon zest, infusing every bite with layers of rich, savory flavor.
Slowly roasted until the skin turns irresistibly crispy and the meat becomes melt-in-your-mouth tender, this showstopping dish is perfect for festive celebrations, Sunday family feasts, or special holiday dinners.
With its golden, crackling skin and succulent, flavorful interior, this Hungarian favorite brings both rustic comfort and restaurant-quality elegance to your table, offering a memorable culinary experience that showcases the heart and soul of traditional Hungarian poultry dishes.
⦁ 1 young duck (not too fatty), cleaned
⦁ 2 tbsp hot mustard
⦁ 1 large onion, sliced
⦁ 1 tbsp marjoram
⦁ Grated zest of ½ lemon
⦁ 1 tsp salt
⦁ 2 garlic cloves, crushed
⦁ ½ tsp ground black pepper
1. Mix mustard, marjoram, lemon zest, salt, pepper, and crushed garlic into a paste.
2. Spread mustard mixture inside the duck cavity; season the outside with remaining spices.
3. Place onion slices and duck on a baking tray; pour in 1 glass of water.
4. Roast at 180°C (350°F) for 1½ hours, basting occasionally with juices.
5. Carefully turn duck halfway through cooking for even browning; roast until skin is crispy.
🛒 Choosing Ingredients
✔ Duck – Select a young duck (1.8–2.2 kg / 4–5 lbs) that’s leaner but still has enough fat for self-basting; excess fat can be trimmed
✔ Mustard – Hot or spicy Hungarian mustard adds authentic heat and tang; Dijon can be used as a milder substitute
✔ Marjoram – Essential for earthy, herbal depth characteristic of Hungarian roasts
✔ Lemon Zest – Freshly grated zest brightens the rich duck flavor with subtle citrus notes
👩🍳 Preparation Tips
✔ Dry Thoroughly – Pat the duck completely dry inside and out with paper towels to help achieve crispy skin
✔ Loosen Skin – Gently separate skin from breast meat with your fingers before seasoning to allow spices and fat to render evenly
✔ Season Generously – Rub seasoning paste thoroughly inside the cavity and across the entire skin for bold, even flavor
✔ Optional Step – Prick duck skin lightly with a toothpick or skewer (avoid piercing meat) to help fat render out during roasting
🔥 Cooking Techniques & Temperatures
✔ Roasting Temperature – Preheat oven fully to 180°C (350°F) before placing the duck inside for even cooking
✔ Roast Time – Total roasting time is about 1½ hours for a 2 kg duck; larger ducks may need up to 2 hours
✔ Basting – Spoon pan juices over the duck every 20–30 minutes to keep meat moist and encourage golden, crispy skin
✔ Turning – Turn the duck halfway through roasting to ensure even browning and crispy skin on all sides
✔ Internal Temperature – Duck is fully cooked when thickest part of thigh reaches 75°C (165°F)
🍽 Serving & Storage
✔ Serve Hot – Let duck rest 10–15 minutes after roasting to keep juices in the meat; carve and serve hot
✔ Traditional Sides – Pair with Hungarian red cabbage, roasted potatoes, or buttery nokedli (dumplings)
✔ Garnish Ideas – Sprinkle with chopped parsley or a squeeze of fresh lemon juice for a burst of brightness
✔ Leftovers – Store cooled duck in an airtight container in the fridge up to 3 days; reheat at 160°C (320°F) until warmed through and crispy