Roast duck is a classic dish that’s perfect for a special occasion or just a cozy night in. With its crispy skin and succulent meat, it’s no wonder that roast duck has been a favorite for centuries. In this step-by-step guide, we’ll walk you through the process of cooking the perfect roast duck, from selecting the right bird to serving it up with all the trimmings.

Ducks get a bad rap for being difficult to cook, when in reality it is fairly easy! It is all about knowing how to deal with the higher fat content and dark meat!

Keys To Roasting a Duck:

  • Trim off excess fat / skin
  • Prick the skin of the duck with a sharp knife or fork, this will help render the fat of the duck
  • Salt and let the duck sit overnight in the fridge. This will allow the salt to penetrate the thick skin and flavor the duck.
  • Roast at a higher temperature to start to brown the skin, then decrease the temperature.
  • Remove from the oven once the internal temperature reaches 165*F for the thighs

A roast duck should be cooked until it is well done. You can typically cook duck breast alone to be rare, however when roasting it whole, it needs to be cooked well so the thighs cook properly, and the fat is rendered. A well cooked duck is still delicious and flavorful, unliked a overcooked well cooked dry chicken.

@kellyscleankitchen

How to roast a duck #duck #roastduck #cooking

♬ original sound – Chef Kelly Scott
  • SERVINGS:  4
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 1.5 Mins
  • TOTAL TIME: 2 Hr

Serve this with my duck l’orange sauce recipe!

Ingredients:

  • 1 whole duck, 2-4 lbs
  • Salt and pepper
  • 6 garlic cloves, crushed
  • Rosemary sprig
  • Thyme sprig
  • 1 onion, halved

Preparation:

STEP 1.

Prepare the duck: remove innards from the duck and trim excess duck fat. Prick the duck all over with a toothpick or fork all over. Salt inside and outside and let it sit overnight in teh fridge.

Season the cavity and stuff with garlic, rosemary, thyme and onion. Place on a roasting rack and add water to the pan – this will prevent fat from splattering all over the oven.

STEP 2.

Preheat the oven to 450*F.

Roast the duck for 40 minutes or until the skin is golden. Remove from the oven and add more water to the pan. Decrease the temperature of the oven to 400*F. Roast for another 40 minutes.

STEP 3.

Remove the duck from the oven when the internal meat thermometer reads 165*F in the thighs. Rest for 20 minutes, carve and serve!

Print Friendly, PDF & Email Print Recipe