Roasted Duck

A simple roasted duck that delivers crisp skin and juicy meat every time. Just salt, pepper, and the right technique, no fuss, just rich flavor and satisfying results.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1 30

4 15

Total Time 1 35

Ingredients

▢ 1.80 kg Whole Duck
▢ 2 tablespoon Salt
▢ 1 teaspoon Black Pepper Freshly ground

Instructions

Remove any giblets from the duck's cavity and pat the duck dry with paper towels. Sprinkle salt all over the entire duck, including inside the cavity.
Place the duck on a parchment-lined baking tray and chill it in the fridge for 4 hours.
Preheat your oven to 392°F/200°C (356°F/180°C fan-forced).
Rub the duck inside and out with freshly crushed black pepper. Using a skewer, prick the skin of the duck all over, being careful not to pierce the meat.
Place the duck on a rack in a roasting pan, breast side up. Roast the duck for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Remove the duck from the oven, cover it with an aluminum foil and let it rest for 15 minutes before carving.

Notes

Dry the Duck Well: I always take my time patting the duck dry with paper towels; if there’s any moisture left, the skin just won’t crisp the way I want it to.

Prick the Skin Properly: I like to use a skewer and go slowly, pricking just the surface so the fat can render out evenly without piercing the meat.

Save the Duck Fat: I never throw it away duck fat makes the best roasted potatoes. I strain it and keep it in the fridge for whenever I want that extra flavor boost.

Nutrition