Crispy Roasted Duck

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

A whole duck seasoned with salt and black pepper, dry-brined uncovered for four hours, then roasted until the skin is golden and crisp.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 1 30

4 15

Total Time 1 35

Ingredients

▢ 1 whole duck 4 pounds / 1.8 kg
▢ 2 tablespoons fine 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 2 tablespoons fine salt, level, evenly over the outside and inside the cavity.
Place the salted duck on a parchment-lined baking sheet and refrigerate uncovered for 4 hours. Leave the salt on the duck; do not rinse or pat it dry again after chilling.
Preheat the convection/fan oven to 180 °C.
Rub 1 teaspoon freshly ground black pepper over the duck and inside the cavity. Prick the skin all over with a skewer, taking care not to pierce the meat underneath.
Set the duck breast-side up on a rack inside a roasting pan. Roast for approximately 1 hour and 30 minutes, until the skin is golden and crisp and the internal temperature reaches at least 74 °C. Check the thickest part of the breast and the innermost thigh and wing areas, avoiding the bone.
Remove the duck from the oven, loosely tent with aluminum foil, and let it rest for 15 minutes before carving and serving.

Notes

Duck size: The roasting time is for a whole duck weighing approximately 1.8 kg. Use a thermometer to check doneness; a larger bird will need a different cooking time.

Rack placement: Keep the duck raised above the rendered fat so the underside does not sit in the drippings.

Leftovers: Refrigerate carved duck in shallow, airtight containers within 2 hours and use within 3 days. Reheat portions at 350°F (175°C) in a conventional oven until the meat reaches 165°F (74°C).

Nutrition