How to Cook a Whole Duck
Follow these tips to create the perfect, crispy whole roast duck. Simply impressive!
Method
Take your time and follow the simple steps below.
Step 1
Pre heat oven to 190°C.
Step 2
Pat the duck dry using a paper towel and season with salt. This will create a crispy skin.
Step 3
Ensure the vent end of the duck is open to allow even cooking.
Step 4
Place duck on a rack in a roasting tray. The tray will collect any reduced fat which can be saved and used for roasting vegetables.
Step 5
Roast for 40 mins per kg, until the skin is crispy and golden.
Step 6
Rest for 20 mins before portioning. Gently cut out the 2 breasts and the 2 legs with a sharp knife and serve.
Cooking Times
Duck should be cooked at 190°C for 40 mins per kg. The table below outlines the approximate cooking times based on size.
| Size of Duck | Cooking Time |
|---|---|
| 1.6 kg | 1 hr 5 mins |
| 1.8 kg | 1 hr 10 mins |
| 2.0 kg | 1 hr 20 mins |
| 2.2 kg | 1 hr 30 mins |
| 2.4 kg | 1 hr 35 mins |
Cooking Tips
- Save the fat from the roasting tray to create crispy roast potatoes and other vegetables. Leave it to cool and then store in the fridge for later use.
- Never stuff the duck as it prevents even cooking. Instead, place your favourite herbs, zest of orange or garlic inside the cavity to infuse the meat with flavours.
- For a super crispy skin, leave duck uncovered in refrigerator to dry out overnight before roasting.
- To re-heat, place the portions skin side up in a hot oven or under a hot grill.
- Serve sauces on the plate under the duck instead of pouring it onto the skin to keep it crispy.