Roast Duck Recipe: How to Roast a Whole Duck

Roasting duck is similar to cooking other types of poultry, but with a few important extra steps. As with roasted chicken or turkey, the light and dark meat of a duck cook at different rates, creating the risk of dry breast meat paired with rubbery legs. However, a duck’s higher fat content means that the breasts will stay flavorful and juicy even if slightly overcooked. Here’s how to ensure a properly cooked bird with crispy skin, step by step:

1. 1. Trim the fat. Prepare your duck by trimming any excess fat and skin from the cavity and neck. Reserve the excess fat for another use, such as roasting potatoes. You can also trim off the wingtips and use them for stock, since they tend to burn during roasting.
2. 2. Score the skin. Ducks have a thick layer of subcutaneous (under-the-skin) fat that renders (liquefies) as it roasts. For crispy skin and properly cooked fat, you’ll need to score the duck, cutting a crosshatch pattern into the skin and fat layer, carefully avoiding the meat. Alternatively, poke small holes into the skin and fat using a skewer or needle.
3. 3. Season the meat. Season your duck with salt and pepper or the spices of your choosing. Let the bird come to room temperature before roasting for even cooking.
4. 4. Roast the duck. When roasting duck, it’s essential to elevate the bird above the pan. Elevating the duck—on a roasting rack, wire rack, or a bed of potatoes or other vegetables—prevents it from frying in its own fat. Take the bird out of the oven every half hour to pour off some of the fat and flip it around for even cooking. Roasting duck at a lower temperature for most of the cooking process and finishing it in a high-heat oven, creates the perfect balance of moist meat and crackling skin.

Pekin duck is the most commonly available duck variety in the United States, and is a popular choice for roast duck. Also known as Long Island duck, it has a mild flavor and pleasant meatiness. A whole Pekin duck is usually five to six pounds and serves two to three people as a main course.

Whether you’re preparing roast duck for a Christmas dinner or a special weeknight meal, this simple and satisfying main dish is guaranteed to make a statement as the centerpiece of your table. For a lacquered look, coat the duck in a flavorful glaze towards the end of the cooking time.

Carve the duck before arranging it on a serving platter with colorful roasted vegetables, or present the whole duck before carving it for maximum visual impact. Balance the richness of the duck with bitter and acidic side dishes like chicories dressed in a simple vinaigrette.

Since duck is less popular than other types of poultry, it can seem intimidating. Here’s how to roast duck like a pro, even if it’s your first time:

1. 1. Use duck breasts. If roasting a whole duck seems too complicated, try cooking duck breasts instead. Chef Thomas Keller’s simple pan-roasted duck recipe has just two ingredients and takes thirty minutes to make. For something more complex, try Chef Gordon Ramsay’s crispy duck recipe, flavored with Chinese five-spice powder and glazed with a black cherry reduction.
2. 2. Carve it properly. To carve the duck properly, use a sharp knife to cut off the legs where they meet the breast. Then, holding the leg upright, cut the leg in half to separate the thigh and drumstick. Place the duck breast-side up on the cutting board. Run the knife along the side of the breastbone to gently separate the meat from the bone. Then, slice the breast meat into half-inch-thick slices before arranging them on a platter with the drumsticks and thighs.
3. 3. Experiment with additions. Duck is a mild, versatile meat that’s easy to pair with your favorite seasonings, stuffings, and glazes. Experiment with different glaze ingredients, like soy sauce and honey, for a Peking duck–style dish. Before roasting, stuff the duck’s cavity with aromatics like garlic cloves, lemon slices, sprigs of fresh thyme, and shallots, which will infuse the duck meat with additional flavor.
4. 4. Allow the bird to rest. While it may be tempting to dig into your roast duck immediately, the resting period is pivotal for the overall juiciness of the dish. Let the meat sit for at least fifteen minutes before carving. During this period, the juices will redistribute through the bird, resulting in moist, flavorful meat. This waiting period is also the perfect time to learn how to carve a duck.
5. 5. Keep the duck fat. Save any fat you trimmed from the bird before roasting, plus the rendered (liquid) fat left behind in the roasting pan for future use. Simply pour the drippings through a fine-mesh strainer into a glass jar, and place them in the refrigerator. Once cold, the fat will separate from the cooking liquids and solidify. Spoon the fat into an airtight container, and store it in the fridge for up to two weeks. Use it as you would any cooking fat—it pairs especially well with potatoes.