Ingredients
Equipment
Step-by-Step Instructions
- To prepare the duck, remove any "extras" from the bird's cavity, then trim the wing tips and any excess skin.
- Use a knife to prick the skin all over, being careful not to also pierce the meat. Place the duck on a roasting rack (breast side up) and transfer it to the sink. Pour boiling water over the skin. Repeat with more boiling water.
- Empty out any water from inside the bird, then pat the skin dry all over. Leave for one hour.
- Preheat the oven to 400F.
- Transfer the rack and the duck to a roasting pan, then season with salt and pepper. You may like to add other seasonings at this point.
- Roast breast side up for 30 minutes.
- Use poultry forks to turn the duck over, draining any fat from the cavity as you turn. Roast for another 20 minutes.
- Remove from the oven and use a probe thermometer to check the temperature. Return to the oven (if necessary) until the desired level of doneness has been reached. See notes for temperature guidance.
- Remove the duck from the oven and transfer it to a cutting board. Let rest for 10 minutes, then carve.
Nutrition
Notes
A note on cooking temperature: Technically, duck is poultry, so the USDA recommends an internal temperature of 165F. However, because duck is not a common carrier of salmonella, and the meat is more similar to lamb or beef, chefs often cook duck to somewhere between 130-140F. The cooking time you choose may depend on how well done you like your duck (there won't be any pinkness if you cook it to 165F!), and what you intend to do with the duck once it's cooked.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
