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Roast Duck

Recipe: How to Roast a Whole Duck

Any kind of roast is easy and delicious but I think a whole duck roasted is something to get excited about.  Here’s few tips to help you get the perfect roast duck.


  • The night before, remove duck from packaging, pat dry skin and leave in fridge overnight for skin to dry out.
  • To ensure even cooking, never stuff a duck but instead add you aromatics to cavity then tie the legs together and push the wings back.
  • Place duck on a rack in roasting tray and place more aromatics around.  Season duck with salt and pepper.
  • Roast for 40 mins per kg until golden brown.  Remove from oven and rest for 20 mins.
  • Cut duck into portion using a sharp knife.
  • Duck reheats well so you can cook ahead of time, joint it when cool and then reheat the portions skin side up in a hot oven or under a hot grill.  Always serve sauce on the side, not on the crispy skin.
  • Don’t waste the duck fat!  Pour the liquid from the bottom of the pan into a jug and leave to cool.  Scoop the fat off the top, store in the fridge and use to make the most amazing roast potatoes.  Use the leftover juices to make a sauce for your duck.

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