Roasting a Whole Duck - Simple and Delicious

duck

🥗Healthier: chicken

💰Cheaper: chicken

Chicken is lower in fat and more affordable.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup is a natural sweetener, while corn syrup is often cheaper.

Score the duck by carving thin lines into the skin to let the fat escape.

Cut down a little on the leg to allow heat to penetrate quicker.

Rub the duck all over with a fair bit of salt for crispy skin.

Place the duck breast side down and leg side up in a roasting pan with a tray to keep it off the bottom.

Preheat the oven to 425°F (218°C) and roast the duck for about 1 hour.

Check the duck after an hour for crispy skin and baste with juices.

Continue roasting for another 15-20 minutes until the internal temperature reaches 155-165°F (68-74°C).

Remove the duck from the oven and strain off the fat.

Deglaze the roasting pan with a little wine to pick up crispy bits.

Crumble thyme into the sauce for added flavor.

Carve the duck into wings, legs, and breasts.

Cooking Techniques

Equipment Needed

Spice Level: