How To Roast A Duck Or Goose And Get Crispy Skin?

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.

Begin with a pot of duck stock boiling.

If duck stock is unavailable, use chicken stock or salted water.

Pour boiling stock over the skin of the bird to help render fat and shrink the skin.

Drip off excess stock and transfer the bird to a sheet pan lined with a wire rack.

Refrigerate the bird to air dry overnight.

Stuff the bird with aromatic ingredients: cloves of garlic, orange, rosemary, thyme, and lavender.

Cut off excess fat from the neck area of the bird.

Take approximately 3 feet of butcher's twine and tie the bird: start under the tail, around the legs, and tie securely with a double overhand knot.

Prepare a roasting pan lined with parchment paper to minimize splatter and assist with cleanup.

Add mirepoix (leek, carrots, celery, rosemary, thyme, and garlic) to the roasting pan.

Place the bird on a wire rack in the roasting pan, breast side down.

Score the skin of the bird carefully with a knife, avoiding the meat, to help render fat.

Season the bird generously with kosher salt.

Preheat the oven to 450°F and roast the bird for 30 minutes.

After 30 minutes, reduce the oven temperature to 325°F and roll the bird over.

Score the other side of the bird and season again with salt.

Return the bird to the oven at 325°F.

Roast the duck for approximately 4 hours, checking for crispy skin.

Consider hanging the duck vertically in the oven next time for better drippings.

Adjust cooking time based on individual oven performance, starting on the shorter side and adding time as necessary.

Cooking Techniques

Equipment Needed

Spice Level: