How to Cook a Whole Duck
Hints & Tips for cooking duck

Follow these tips to create the perfect, crispy whole roast duck. Simply impressive!

METHOD

Pre heat oven to 190°C.
Pat the duck dry using a paper towel and season with salt. This will create a crispy skin.

Ensure the vent end of the duck is open to allow even cooking.
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.

Roast for 40 mins per kg, until the skin is crispy and golden. Rest for 20 mins before portioning. Gently cut out the 2 breasts and the 2 legs with a sharp knife and serve.

Duck should be cooked at 190°C for 40 mins per kg. The table below outlines the approximate cooking times based on size.

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.