Crispy Roasted Duck

Whole roasted duck with crisp, golden-brown skin and black pepper seasoning, served on a white platter with fresh rosemary sprigs.

This crispy roasted duck uses a four-hour dry brine with only salt and black pepper for golden skin and tender meat. A simple whole duck recipe that roasts in about 1 hour and 30 minutes.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 1 30

4 15

Total Time 5 50

Ingredients

▢ 1 whole duck 4 pounds / 1.8 kg
▢ 2 tablespoon salt
▢ 1 teaspoon freshly ground black pepper

Instructions

Remove the giblets from the duck cavity and pat the duck thoroughly dry with paper towels. Sprinkle the entire duck with 2 tbsp salt, including inside the cavity.
Place the salted duck on a parchment-lined baking sheet and refrigerate for 4 hours.
Preheat your oven to 355°F / 180°C.
Rub the duck inside and out with 1 tsp freshly ground black pepper. Prick the skin all over with a skewer, taking care not to pierce the meat.
Place the duck breast-side up on a rack set inside a roasting pan. Roast for approximately 1 hour and 30 minutes, until the skin is golden and crisp and the internal temperature reaches 165°F / 75°C in the thickest part of the thigh without touching the bone.
Remove the crispy roasted duck from the oven, loosely tent it with aluminum foil, and let it rest for 15 minutes before carving.

Notes

Allow for the Duck’s Size: My cooking time is based on a duck weighing approximately 4 pounds (1.8 kg). I rely on the internal temperature because a larger or smaller duck may cook at a different rate.

Prick only the Skin: I work slowly with the skewer so it releases the rendered fat without piercing the meat and allowing the juices to escape.

Keep the Duck above the Fat: A rack prevents the underside from sitting in the rendered fat and helps the skin cook more evenly.

Save the Rendered Fat: I strain the cooled duck fat and refrigerate it because it adds excellent flavor to roasted potatoes.

Nutrition