Crispy, Juicy Air-Fryer Roast Duck Made Easy

With this simple cooking method, you won’t need to spend too much time in the kitchen, yet you can still prepare a beautifully roasted duck with crispy skin and tender, flavorful meat. Just like chicken, pork, or beef, duck is a familiar protein that many people love. From duck stewed with dracontomelon to lemongrass-fried duck or duck cooked with fermented bean curd, the possibilities are endless. Today, you’ll learn how to make air-fryer roast duck using an easy, foolproof recipe that delivers great results every time.

1. Ingredients for Roast Duck

• 1 whole duck (about 2.5 kg)

• ½ orange

• 3 stalks lemongrass

• 3 shallots

• 1 bulb garlic

• 1 lemon

• Seasonings: ½ teaspoon ground black pepper, vinegar, cooking wine, fish sauce, ketchup, oyster sauce, honey, chili sauce

For extra flavor, you may also prepare a bit of five-spice powder or ginger, although these are optional.

2. How to Make Air-Fryer Roast Duck

Step 1: Prepare the ingredients

• After purchasing the duck, clean it thoroughly. Rub it with lemon, salt, vinegar, or cooking wine to remove any gamey smell. This step helps the duck become more aromatic after cooking.

• Squeeze the half orange into a clean bowl and set it aside.

• Peel and wash the garlic and shallots, then mince them.

• Remove the tough outer layer of the lemongrass, wash it, and finely chop it together with the garlic and shallots.

To enhance the fragrance, you can lightly crush the lemongrass before chopping—it helps release more essential oils.

Step 2: Marinate the duck

• In a large bowl, combine the minced shallots, garlic, and lemongrass. Add honey, oyster sauce, chili sauce, ketchup, fish sauce, and the freshly squeezed orange juice.

• Mix well, then rub the marinade evenly over the entire duck, including the inside cavity.

• Wrap the duck with plastic wrap and refrigerate it for 4–6 hours so the flavors can fully penetrate. The longer the marinating time, the richer the flavor.

For best results, marinate overnight if your schedule allows.

Step 3: Roast the duck in the air fryer

To ensure the duck cooks evenly and develops a crisp golden skin, roast it in three stages:

Round 1:

Place the duck in the air fryer and cook for 35 minutes at 130°C. This slow cooking stage helps the meat cook thoroughly without drying out. Depending on the size of the duck, adjust the time slightly.

Round 2:

Remove the duck, brush a thin layer of leftover marinade onto the skin, then return it to the air fryer.
Roast for 25 minutes at 180°C to deepen the color and flavor.

Round 3:

For crisp, beautifully golden skin, roast the duck for an additional 5–7 minutes at 200°C.
Once done, let it rest for a few minutes before chopping and serving.

The finished roast duck will have an incredibly inviting aroma and a glossy, golden-brown skin. Depending on your preference, you can chop it into bite-sized pieces or separate the meat from the bones. Each bite combines tender, juicy meat with crispy skin—perfect when served with fresh herbs, soy sauce with garlic and chili, or even vermicelli noodles.

3. Tips for Making Perfect Roast Duck

• Choose ducks that are neither too old nor too young. Good-quality duck has firm meat and should not be too skinny or excessively fatty. Male ducks are usually meatier and more flavorful than females.

• To save time, you can marinate the duck overnight in the refrigerator.

• Before roasting, wipe away any pieces of shallot, garlic, or lemongrass stuck on the skin to prevent them from burning during cooking.

• For an extra-crispy finish, you can brush a small amount of diluted honey on the skin during the final roasting stage.