Whole Roasted Duck

Preparation Time: 30 min | Cook Time: 1.5 hrs | Total Time: 2 hrs

 

INGREDIENTS:

• 5-6lb whole duck

• Salt and pepper to taste

BRINE

• ½ gal water

• ½ c salt

• ½ gal ice water

​​​

DIRECTIONS:

1. Prepare brine: Dissolve ½ c salt in ½ gallon of boiling water, stirring to ensure salt dissolves. Allow brine to cool to room temperature. Add ice water or refrigerate 2 hours before adding duck. Add duck to brine, breast down, and allow to rest in the fridge for 24 hours.  

2. Preheat oven to 325oF.

3. Remove duck from brine and pat dry. Score breast in criss-cross pattern (see notes). Add salt and pepper to taste.

4. Roast duck, breast-side down, in a shallow baking dish for ~1 hour until skin appears to be turning a light golden color. Larger ducks will require a little bit longer (15-25 minutes). Check the temperature of the thigh. USDA recommends 165oF.

5. Flip the bird breast-side up and return to oven. Broil until skin begins to brown for 3-6 minutes or longer if a crispier skin is desired.

6. Remove from oven and rest duck for 15 minutes before carving and serving.  

​

NOTES:

Scoring skin is necessary for a crispy finish. Alternatively, poking the skin with a toothpick all over the breast and legs can work if no marks are desired.  DO NOT cut or poke through the meat, only the skin and fat.

Resting after roasting is important to maintain juicy meat.

Carving the breast off of the carcass and slicing into ½” thick pieces helps to keep the meat warm when serving.