The Best Way to Roast a Duck (Hello, Crispy Skin!)

*This post contains Amazon affiliate links.*

Spicy Molasses and Soy Glaze

Intimidated by roasting a whole duck? Don’t be. This post will teach you the best way to roast a duck, and guide you along with step-by-step photos.

Editor’s Note (Updated November 2021): Since 2009, this post has 750+ comments and close to a million views. Even though I originally published it more than a decade ago, I still get emails every month from readers who love this method. Folks report that they love this roasted duck, and that it’s become a holiday tradition for their families. I couldn’t be happier, this is why we publish The Hungry Mouse…to demystify those seemingly difficult recipes! Happy roasting! –Jessie

Roasting a whole duck takes a few hours, but it’s really pretty easy. You just need to know what to do with your bird. It’s kind of a labor of love, but it’s definitely worth it.

With this method, the skin is crispy. The meat is succulent, perfectly cooked, and not at all greasy.

And best of all? You’ll wind up with about a cup-and-a-half of duck fat. (More on this in a sec.)

This article demonstrates a step-by-step master recipe for roasting a plain duck, and then shows you how to lacquer it with a mouthwateringly spicy molasses and soy glaze.

It’s a take off on Martha Stewart’s recipe & method from her Cooking School book.

So you guys know I have a fair obsession with duck fat

Now, I’ve roasted my share of ducks, but I’m always looking for ways to improve two things (which luckily, are tied together): how crisp the skin is and how much duck fat I get.

The method below gets a lot of fat out of the duck, and produces beautiful, crackly skin.

Spicy Molasses and Soy Glaze

Wait, Mouse. What can I cook with all that duck fat?

Duck fat keeps for months in the fridge. Use it much in the same way you would use rendered bacon fat.

Here are some ideas for using duck fat:

+Duck fat is a glorious companion to potatoes. Make some duck-fat hash browns. Add duck fat to mashed potatoes instead of butter.

+Rub a whole chicken’s skin with it before roasting. It’ll add a good, deep flavor to your bird. (A chicken in duck’s clothing? I’ll take it!)

+Slather it on root veggies and roast with garlic, salt, and pepper.

+Add it to wild rice pilaf to deepen the flavor.

+Use it to fry eggs for brunch or late-night dinner (bonus points: add some shaved truffles for an over-the-top savory treat).

How to buy a duck

So, there are a few different kinds of duck you’ll find in the market. 

For this recipe, you want a mild and meaty Pekin duck. You can also find these labeled as “Long Island Duckling.”

You might also see Muscovy duck for sale. It’s native to South America and is much leaner than a Pekin duck. (Remember, fat = flavor and moisture.) Muscovy ducks tend to be a little gamier. 

Mallard ducks, which are commonly hunted in North America in the fall, are VERY lean, and need to be wrapped in some kind of fat to keep them moist (think bacon). Mallards are also great smoked or stewed.

Last, you rarely might find a Moulard duck. A Moulard duck is a cross between a Pekin and a Muscovy duck, and is often used for foie gras. They’re best sauteed or grilled. 


On to the duck!

I don’t buy duck very often.

They don’t usually carry it at my regular grocery store, so I make a special trek to Whole Foods for it. That’s just fine. It’s a treat, after all.

How to roast a duck: The basic technique

Here’s the basic technique I use to roast a duck. 

(I’ve included a printable recipe card at the end of this post for you.) 

Roast it as follows for 4 hours at 300 degrees. After 4 hours, glaze and blast it at high heat for a short time.

Here’s what that looks like:

  1. Score the skin, cut off excess fat, and poke it all over
  2. Salt and truss
  3. Roast at 300 degrees for 1 hour, breast-side up
  4. Poke, flip, roast for 1 hour, breast-side down
  5. Poke, flip, roast for 1 hour, breast-side up
  6. Poke, flip, roast for 1 hour, breast side down
  7. Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
  8. Brush with glaze
  9. Finish at 400 degrees for 5-7 minutes
  10. Rest, carve & serve

If you’re a meat thermometer kind of person, you want your duck to register 165 degrees F.

If you follow the instructions below, you should be just fine. 

Read on for step-by-step photo instructions.

Spicy Molasses and Soy Glaze

Master Recipe: Roast Duck

1 whole Pekin duck, 5-6 lbs.
kosher salt

Sweet & Spicy Glaze

1/4 cup honey
1/4 cup molasses
3 Tbls. orange juice
1 Tbls. soy sauce
1 1/2 Tbls. Sriracha chili sauce (adjust to taste)

How to roast a duck: Unwrap the bird & deal with the innards

Grab your duck and unwrap it.

What an excellent duck!

Yank out all the little treats that are inside the duck’s cavity and set them aside.

Sometimes they’ll be wrapped in paper. Sometimes they’ll be loose. If they’re loose, be sure to get them all out.

I freeze all the innards except the liver, and toss them into stock. (The liver is the brown-ish, squishy looking thing in the upper left part of the picture below.)

Duck innards

Sidebar: What to do with the duck liver

By all means, save the liver and use it in pate or some other yummy thing.

For a simple and rustic cook’s treat, fry the duck liver in a little butter, garlic, salt, and pepper.

Mash it up, then spread it on buttered toast and sprinkle with Himalayan salt. It makes a lovely snack if you like that kind of thing.

Fry the duck liver in butter Fried duck liver Fried duck liver on toast

How to roast a duck: Score the skin

Preheat your oven to 300 degrees.

When your duck is empty, rinse it under cold water. Pat it dry with paper towels.

Set a rack in a deep-ish roasting pan. Put the duck on the rack. (Or, score the skin, then set it on the rack afterward. Up to you.)

Sprinkle the cavity with a little kosher salt.

Rinse and dry your duck

With a very sharp knife, score a diamond pattern into the duck skin on the breast.

Slice carefully. You want to cut through most of the fat without cutting into the meat.

Luckily, a duck’s layer of fat is fairly thick, so this is pretty easy once you get the hang of it.

Cut on an angle.

Cut on an angle

Slice through the skin and fat, but not into the meat.

Slice through the skin and fat, but not into the meat

You want your duck to look about like this:

Score the duck skin

How to roast a duck: Yank out any quills

Your duck might not have any quills.

But if you do see any little pointy things poking out of the duck’s skin like this, just pull them out:

Yank out any little quills

How to roast a duck: Trim off any excess skin (and render it, if you like)

Cut off any excess skin at either end of the duck’s cavity.

Cut off any excess skin

Cut off any excess skin

Cut off any excess skin

Now, you can toss that skin.

But if you’re like me, and you want to get as much fat out of your duck as possible, save it.

Cut it into smaller pieces. Put it in a pot with a little water. Bring the water to a simmer. Cover the pot tightly and let it simmer for a while.

The skin will let out most of its fat.

Strain it into a jar and reserve.

Put the skin in a pot with some water Bring the pot up to a simmer Cover the pot The skin will let out most of its fat Strain it Rendered duck fat

How to roast a duck: Poke the duck all over & truss it

Prick the duck’s skin all over with a sharp knife.

This is to create small holes that’ll let the fat escape more readily. The more fat escapes, the crisper the skin will be.

Only prick the skin, don’t hit the meat.

Poke it all over

Cross the legs and tie them together like this with a piece of butcher’s twine.

Truss the legs

Tie up the legs

Fold the wings under the duck. (Please note, my duck here is missing one of his wing tips!)

Fold the wings under

I didn’t get a good picture of the wing folding for the duck, but here are some pictures of how to fold a chicken wing, which is similar.

Stretch the wing out Fold it back like this Tuck it under the bird

Sprinkle the duck with salt and pop it into the oven.

Roast just like this, breast-side up, for 1 hour at 300 degrees.

Into the oven!

After the first hour: Poke and turn the bird breast-side down

After the first hour, yank the pan out of the oven.

The skin will still be pale, and should be just a wee bit crisp when poked.

After the first hour

Prick the skin all over with a knife.

When pierced, the skin should let out gloriously molten duck fat. Be sure to get the area around the legs, which is particularly fatty.

Prick the skin

Flip the bird over, so it’s breast-side down.

Flip the bird breast-side down

Pop it back into the oven.

Roast breast-side down for 1 hour at 300 degrees.

After the second hour: Poke and turn the bird breast-side up

After the second hour, yank the pan out of the oven.

The skin will be browner, and more crisp, like this:

After the second hour

Prick the skin all over. Flip the bird breast-side up.

Flip the bird breast-side up

Pop it back in the oven.

Roast breast-side up for 1 hour at 300 degrees.

After the third hour: Poke and turn the bird breast-side down

After the third hour, yank the pan out of the oven.

Your duck should be noticeably browner and getting kind of crispy.

After the third hour

Prick the bird all over.

Prick the skin

Flip it over so it’s breast-side down.

Back into the oven

Pop it back in the oven.

Roast breast-side down for a final hour at 300 degrees.

While the duck is roasting for its last hour, make the glaze

When the duck is roasting for its fourth hour, it’s time to make the glaze.

In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce.

Bring to a simmer.


Whisk constantly over medium-high heat for a few minutes, ’til it gets thick and syrupy, like this.


It should coat the back of a spoon fairly thickly.


Set your glaze aside, off the heat, until your duck comes out of the oven.

After the fourth hour: Finish your duck!

Finally! After the 4th hour, yank the pan out of the oven.

Crank the heat up to 400 degrees.

Your duck should look about like this:

After the 4th hour

If you’re saving the duck fat for cooking later, remove it from the pan now.

(Pull the duck and rack out carefully and pour off the duck fat….or tip the pan and remove it with a spoon. Be extra careful here, fat burns are nasty.)

Do this now, before you add the glaze, so the glaze doesn’t get into the fat.

Duck fat!

When you’re done, put the duck back in the pan on the rack.

Flip it over, so it’s breast-side up.

Flip the duck over

When your oven hits 400 degrees, stick the pan back into the oven.

Roast like this, breast-side up, for 10 minutes or so.

This is to help crisp up the skin a little more.

Back into the oven for 10 minutes

After 10 minutes, yank the pan out of the oven.

The skin should be golden brown and crisp.

After 10 minutes at 400 degrees

Brush the surface with glaze so that your duck is completely covered.

(If your glaze has cooled and is too thick to spread, just warm it up on the stove and it’ll liquify right up.)

Brush with glaze

You want your duck to look about like this:

Brush on the glaze

Stick your pan back in the oven, and roast at 400 degrees for 5-7 minutes, until your duck is a beautiful mahogany color.

Keep a close eye on it, and yank it out if it starts to burn.

Your finished duck should look about like this:

Finished duck

Let the duck rest for 10 minutes.

Finished duck

How to roast a duck: Carve, serve, and enjoy!

Transfer your duck to a platter.

Carve just like you would a roasted chicken.

Let him rest

Spicy Molasses and Soy Glaze

So, you wanna buy a duck? (Sorry, couldn’t resist.)




345 cal


1 g


78 g


6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
The Best Way to Roast a Duck

Intimidated by roasting a whole duck? Don't be. This recipe card is my cheat sheet for making the perfect bird every time. View my full post for detailed instructions & step-by-step photos. Happy roasting!

Save RecipeSave Recipe


1 whole Pekin duck, 5-6 lbs.
kosher salt
Sweet & Spicy Glaze:
1/4 cup honey
1/4 cup molasses
3 Tbls. orange juice
1 Tbls. soy sauce
1 1/2 Tbls. Sriracha chili sauce (adjust to taste)


  1. Score the skin, cut off excess fat, and poke it all over
  2. Salt and truss
  3. Roast at 300 degrees for 1 hour, breast-side up
  4. Make the glaze: In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Simmer, whisking constantly, for a few minutes until it gets thick and syrupy. Remove from heat and set aside.
  5. Poke, flip, roast for 1 hour, breast-side down
  6. Poke, flip, roast for 1 hour, breast-side up
  7. Poke, flip, roast for 1 hour, breast side down
  8. Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
  9. Brush with glaze
  10. Finish at 400 degrees for 5-7 minutes
  11. Rest, carve & serve. Enjoy!

Previous articleA Very Special Gift (And a Big Thank You to David Petersen!)
Next articleCreamy Mashed Parsnips & Potatoes
Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.


      • Hi Jessie!'s a Mir from the always curious for you folks over in the States I found your how to roast a duck...I first checked out all the Chinese blow dry the poor duck to extra dry it's skin before roasting a.s.o....then I found you...dear hungry mouse...right now going to cover it with glaze and.....Thanks a lot for thinking of you..Love Mir
        • Hallo Mir, Ik las het stukje van the hungry Mouse over het bereiden van eend en jouw reactie... Ik heb in mijn leven misschien 3 maal eend gegeten en ik moet zeggen: Dat smaakt naar meer! Hoewel ik erg van dieren hou vind ik een stukje vlees toch wel erg lekker op z'n tijd... Weet jij misschien waar je in de buurt van Utrecht een (ooit gelukkige) lekkere eend kan kopen? Bij voorbaat dank!
          • Thanks so much for writing! I used Google Translator to translate your comment from Dutch to English for everyone: Hi Mir, I read the piece in The Hungry Mouse on how to prepare duck and your response ... I have maybe 3 times in my life eaten duck and I must say: It tastes like more! Although I really love animals, I think a piece of meat so nice in its time. You perhaps know where in the vicinity of Utrecht (ever happy) Delicious duck can buy? Thanks in advance!
          • Hey Mario, Ik weet niet of het een jaar later nog van nut is, maar als je nog steeds een eend zoekt, biologische slagerij de Groene Weg verkeept eend. Verse eendenborst en bout hebben ze meestal op voorraad (mannetjes zijn groter dan de vrouwtjes), en hele eend ligt in de "self serve" vriezer. Verse hele eend moet je waarschijnlijk bestellen, kan een paar dagen duren. Adres is Biltstraat 66, 3572 BE Utrecht. Slagers Carl en Gaby hebben altijd goeie tips voor saus :) Doe ze de groeten! Maaike
            • Here's the translation for this comment from Dutch: Hey Mario, I do not know if it's a year later is useful, but if you're still looking for a duck, organic butchers Green Road verkeept duck. Fresh duck and bolt they usually have in stock (males are larger than females), and whole duck is in the "self serve" freezer. Fresh whole duck you should probably order a few days. Address is Biltstraat 66, 3572 BE Utrecht. Butchers Carl and Gaby always have good tips for sauce :) Maaike
      • Dear Jessie, I haven't cooked a duck in more than 25 years. Thank you for such a user friendly and wonderful site to rebuild my confidence. Sincerely, Another North Shore Jessie!
      • This was my first ever attempt at cooking duck ever. Thank you for an awesome and well illustrated recipe! I followed everything to a T and it was amazing!!!! So delicious. The skin was phenomenal! Cooked mashed sweet potatoes&butternut squash with it and sautéed spinach and leeks. Awesome meal thanks so much!!
      • Is there any way to simplify the glaze for say a Thanksgiving dinner? This year we want to try something different and the glaze you have provided sounds fantastic but almost seems to be a little more "chinese" based like most of the recipe glazes I'm finding. I guess is there any more Thanksgiving-ish glazes that people have tried and liked? I guess Im just not feeling the sweet and spicy glaze for a Thanksgiving center piece.
        • Have you considered the Plum-Applesauce? Nice change, although it may be a bit of a challenge to find fresh plums in November. It's worth the search tho. Enjoy!
      • Hi Jessie, could you please tell me which temperature to set for the 4 hours. You mention 300 degrees and then you wrote also 170 F? Which one is correct? I did at 300F yesterday is came out very dry.
        • Its at 300F. I've used this recipe several times. Cooking at 170F would cause a possible food bourn illness because the internal temperature would be in the danger zone too long, and would take longer than 4hours to cook a 5 lb duck. Its a good recipe, I'm using it right now =)
      • I only cooked the bird 3 hrs as it had attained poltry cooking temp... it was tasty but tough and stringy.... will it be tender if gone the 4 hrs? Thanks
      • It really turned out crispy like you instructed. I've been using your link every Thanksgiving and Christmas since 2013. I converted this blog into a pdf file on my computer. I hope you don't mind. It's my go to recipe :D
      • i never cooked duck before and just found a nice whole one at bj's - for my ten year old duck enthusiast. its over 4lbs. i have sonic convection ovens and am afraid that cooking it that long, even at the ovens -25 degree's rule, it will over cook it. thoughts? please reply to my email, i may never see you reply other wise. I will be using your recipe. thanks!
      • Thanks for my favourite duck AND GOOSE recipe EVER. I have cooked both many times, using many different methods, and this one is the best. People need to remember a few things: buy the BIGGEST bird you can as most of the weight is fat and bone, and use a meat thermometer before you do the full 4th hour. If you like medium rare duck, do the blast and glaze earlier, like when the thigh is very close to the done temp you want. If I have a smaller duck I often don't need the last full hour. The fat freezes well and my family demands goose fat roast potatoes every Thanksgiving and Christmas, Nigella Lawson style. THE best!
      • Please Help!!! Do I put a lid on the pan when I put the duck in the oven? Everyone is fighting over what to do :( The pictures don't illustrate if the lid is on or off of the roasting pan. Thanks!
          • I cooked this last Thanksgiving, with a twist. I cut up a couple of oranges and (Meyer) lemons and placed them in the cavity before roasting. I did not make the glaze but the bird was OUTSTANDING The citrus just added to the meat flavor... 6.5 pound bird --4 middle aged adults, roasted Brussel sprouts and butternut squash (cut up and roasted with the Brussel sprouts, and roasted baby potatoes ... There were NO leftovers.
    • Used your method on the roast duck. AWESOME!!! THE BEST ROAST DUCK I HVE EVER MADE THANKS TO YOU!! It was so good I went out and bought another one for Christmas dinner along w the usual ham loo I figure family could have a choice or better yet both. Never could get the skin this crispy before. The Chinese restaurants in my area would be soooooooo jealous. Loo thanks again
    • Wow is right, I used these photos and the hungry mouse recipe to cook duck for the first time now in Oct 2015. It turned out great. It sure is great to see what the duck should like when cooking it for the first time. Step by step was great; even picking off the quills. The glaze the duck turned out great. The house smelled great.
  1. Jessie, I have been waiting for a tutorial like this forever! I have always been terrified to try to roast a duck on my own, but those photos and always amazing instructions have me convinced I can do it now. I love duck and that glaze looks great, such good color on the bird! (your posts are seriously subtracting days from my diet's expiration date) -emily @ChicagoDining
  2. Your one winged duck looks awesome! I love to order duck when we go out. I'm not sure where I would get one, Whole Foods hasn't opened yet in Charlotte. This will be on my list to try! What's the purpose of scoring duck? Is it also to release fat?
  3. Thanks, guys! It's definitely a labor of love, but oh my goodness the results are yummy! :D Zena--You're right on. Scoring the skin helps release the fat as the duck cooks. You could try ordering one online, but you'll likely pay a lot more than if you found one in person. D'Artagnan sells a whole Pekin duck for about $27 ( If you do order a duck online and want to use this method, be sure to get a Pekin duck, which are nice and fatty. sells a whole Muscovy duck, but it'll be much leaner, so I'm sure you'd need to adjust cooking time. Gabi--I have a time machine. (Just kidding, but wouldn't that be cool? :D) Thanks, honey pie! +Jessie
  4. Great technique. I've always roasted for a much shorther period of time at a much higher heat, and never seemed to get the crispy skin you get in Chinatowns the world over. Would it be better if you hung the bird for a couple of hours to let it air dry thoroughly before cooking?
      • Alton Brown says to butterfly the duck and keep it uncovered in the fridge for 4 DAYS! Maybe that replicates the hanging process? I was thinking of combining your method with Alton's to see how that works.
      • Duck is defrosting, trying this recipe tomorrow! I did a duck 20 years ago that called for hanging in the fridge for 24 hours, I moved the racks and tied him up so it would dry all around. Turned out great.
  5. What a great post. Probably the BEST post on preparing a duck that I have EVER read! Thanks a million. My wife, Dr. E., and I really appreciate your sharing of your obvious outstanding culinary talent. DocChuck
  6. Wow that looks amazing. Love how detailed you got with the photos! It's been a while since I've roasted a duck because the steam/roast method I've used in the past is so fussy. I'll have to try your method. I use duck fat as a substitute for butter and even spread it on toast. Also great to deep fry things in. Oh and the best thing to do with it? Gently poach the liver in it's own fat then sprinkle a little sea salt on it and spread it on bread.
    • Hehe, thank you, thank you! Honestly, I think duck is just a fussy thing to cook, not matter how you do it. All the poking and prodding and flipping. Totally worth it once in a while, though. And duck fat! On toast! You're a genius! :D Cheers! +Jessie
  7. Beautiful photos and very concise instruction. Exactly what I was looking for, since I deem duck a bit intimidating but am readily seduced by the flavorful meat and fat. Thank you very much.
  8. I just made this duck yesterday for Easter and it turned out great! It was so easy thanks to your detailed instructions and photos! And it was yummmmy :)
  9. I found the duck and I'm gonna try this today. Wouldn't have the courage if not for the great pics! I'm keeping my fingers crossed and I'll let you know the results!
  10. Nice job, very informative & helpful. I was wondering if I use a duck that has been boned out, should I decrease the cooking time? Thanks again for this excellent presentation.
  11. You really helped this night owl learn how to roast a duck... Just finished a beautiful bird with your help. She's resting now, and I can't wait to taste it; it smells divine! I'm a fan of duck, love the taste, but have only ever made smoked duck (under the supervision of a friend who has done it many times before). I wish the skin had been a wee bit crispier. I wonder if I didn't prick the skin enough, or perhaps my bird was too big (closer to 6 pounds than 5). I scored my bird but I messed up a bit and scored all the way through the skin to the meat, so after that I was a bit timid in scoring the remainder of the bird. The skin's a little less crackly toward the neck area, but she's crisp, for sure! I'm always cooking new things, because I like to entertain (and eat, heh) so thank you so much for this tutorial!! The photos and step by step instruction made the experience really easy, fun, and headache free!
    • Oh fabulous! I'm glad it worked so well for you. Thanks for stopping by and reporting in. :D I'm guessing that fatty part near the neck was pricked a little less. Cheers! +Jessie
  12. I tried this recipe last night with a 7lb bird I got from my local farmer's market and it turned out amazing! Thank you for the photos and the step by step instructions! One quick tip: it is much much easier to prick the bird after the first hour. The skin proved quite tough to prick when it's raw. After the first hour, it dries a bit and becomes so much more easier to prick. Cheers! Izzy
  13. Dear Mouse, Thank you for the wonderfully detailed instructions and photos. I'm considering using this method on a wild duck, perhaps basting it with a red wine. Any suggestions?
    • Hehe, you're very welcome! :D One word of caution for you. I used a Pekin Duck for this recipe--not a wild duck. I've never cooked a wild duck before, but my understanding is that they're much less fatty than Pekins. I did a quick poke around the internet, and Epicurious actually recommends barding or basting them as they cook. I'd hate to see you dry your bird out. You might try some kind of red wine butter sauce. I think you definitely want to make sure you get some extra fat on it. Bacon would probably also be good, but might be too overwhelming a flavor. I'd love to know what you do and how it turns out! Very curious about wild duck. Cheers! +Jessie
  14. I am suprized the neighbors didn't call the police whilst I was devouring this incredible duck for Thanksgiving. Why would they call the police? The moans and sounds of OMG filled the house when I finally sat down to eat this incredible duck. Because of a whole bunch of reasons, I preferred to spend Thanksgiving alone this year. This crispy skin duck fit the "I'm indulging myself to the nth degree this year" criteria. What a pure taste treat for me. Both dogs give it two paws up as well. It was accompanied by red skin smashed potatoes, roasted brussel sprouts, butternut squash ( all grown by a good friend) and a dynamite bottle of Navarro Vineyards Deed End Pinot Noir 1999. Life doesn't get any better!! So my question is, what should I do with the left over duck? Any ideas? Again...thank you!!
  15. Tried this recipe before and was in love with duck for the first time! Going to make it again this weekend. Thank you!! I just can't get into using the fat it bad for your health?
  16. Nadine, I slather a bit of the duck or chicken fat on veggies or potatoes before oven roasting. The flavor is incredible. You'll be glad you saved the fat. Remember, everything in moderation! B.
  17. I have always loved duck and have been waiting for them to at least go on sale so I could afford the couple needed for a meal able to feed our family of 7. Last week our local grocery which stocks the same brand duck you used in your photos decided they were a slow seller. They are getting rid of all of them. I could not afford them when they were selling at $15-17 each. Now they are selling them for $1.50-3.00 each. They are frozen which is perfect because I am stocking up my freezer. My mouth was watering looking at your photos. I am not even going to check anyone elses recipe. You have won me over. Great pictures. I can smell and taste each one.
  18. My husband is a duck hunter, but he does not like to eat it. I have only found a couple of ways that I can fix it where he enjoys it. I happen to love duck. Your roasting technique looks wonderful. I may have to give your version a try. Our wild ducks will be much smaller than the domestic duck you used, but I think I can adapt it okay. Thanks for sharing. I would love for you to join me for Crock Pot Wednesday whenever you can. There's a giveaway going on.
    • Oh, duck! One word of caution: Wild ducks are supposed to be much less fatty than Pekin ducks (the kind of duck you usually find in American markets). If that's the case with yours, just keep an eye on him when he's in the oven. If he starts to look like he's drying out, you might even want to baste him with a little melted butter. Let me know how it goes? Cheers! +Jessie
  19. So my boyfriend's favorite thing in the world is a nice, fatty, crispy skinned duck. I knew I could NEVER reproduce the authentic NYC chinatown experience but decided to make him a duck for Valentine's Day, and this is the recipe/instructions I chose... just wanted to tell you it came out FANTASTIC!!!! I'm not even much of a cook, but everything went down like clockwork, the meat was delicious and not greasy, the skin was perfect and crackly, and it was a HUGE hit, so thank you!!!! It was absolutely lovely :) I think I scored down to the meat a little, so a section of the breast was a littttttle teeny bit dry, but everything else was perfect and juicy and delicious, and I actually liked it better than any other duck I'd ever tried :)
  20. a most excellent tutorial. doing it tomorrow. however for the last hour, intend to put potatos (in cold brought to boil for 5 mins and roughed up) under duck to allow remaining fat to roast them. do this with ham and super.
  21. this could be the best step by step instructions for a duck i have ever seen! i am going to my kitchen to do this right now, i'm hungry just looking at the pictures!! thanks a million :)
  23. Mouse: I just made the duck (mostly) according to your recipe, and it was great! My wife raved about it, and we made sweet potato fries during the last 20 minutes using some of the rendered grease. In a word, phenomenal! We didn't go so far as to use the duck fat on our green beans, but don't think we didn't consider it! Great Easter dinner. I will browse your other posts to get some more recipes for future use! Thanks for being out there, assisting the aspiring chefs among us! PaulieP
  24. Great recipe, but after 4 hours in my electric fan oven the duck was overcooked - if you have fan oven suggest you turn down the temp at little..what I loved about the glaze is how the molasses with the orange juice actually produces a classic cantonese plum flavour
  25. I made this recipe yesterday for dinner, two ducks because we were 6 at the table. They came out with a crispy skin and the taste was great as promised but the meat was way too dry. I suspected this would happen just reading at your instructions since lower oven temperature and longer cooking time usually means dryer meat. But I tried anyway because I have little experience with roasted duck (I usually make confit de canard or cassoulet with duck) and thought maybe I could be favorably suprised. Duck takes a long time to cook but an oven at 300º for 4 hours or so isn't the answer as I could experience yesterday. I have plenty of leftover eventhough two ducks are considered just enough for a table of six. We had some at lunch and the verdict still was on the too dry a meat, even for the cold duck dipped in mayonnaise. My oven has a thermometer in it and its temp is accurate, in case you wonder about that. Next time I will try a recipe on Epicurious, it's similar to yours but cooking temperature is higher and cooking time is shorter. I think it will yield a moister roasted duck. Thanks anyway. It was worth trying and we still had tasty, beautifull looking ducks to put on the table for our guests.
  26. I was searching for duck recipes this Easter and yours was by far the most helpful. I only made the slight addition of stuffing the duck with tart cherries, juicy orange wedges, and herbs. The result was excellent, especially for an apprehensive duck first-timer. My husband and his law school friend devoured the perfectly crispy duck with some leeks and couscous--I even got them to try the duck liver pâté I whipped up while the bird was cooking. Many thanks for the helpful step-by-step instructions and photos!
  27. Thanks a million Jessie! Been looking for a duck recipe for going on 2 days now. I'm gonna give this a try right now. I'll let you and your readers know how it turned out and any lessons learned, etc... Thanks again!
  28. Update: Now be VERY careful with this recipe. While the duck is fully cooked and safe to eat, it should be understood that duck breast can be eaten just like a steak which ends up juicier. I cooked the duck according to Jessie's instructions and it turned out great. My wife did not like the breast though as it was drier that expected. Not unedible (I thought it was delicious), but be cautious as the breast will dry out first. I would recommend checking the temp frequently (every thirty minutes after the first 1 1/2 hours)during the cooking process to make sure the temp doesn't rise too much. I'd never cooked duck before so I prepared exactly as directed and it ended up about 15-20 degrees above where I needed to be. Not Jessie's fault I might add because the glaze she produced saved the day, but pay more attention to the temperature than the cooking time. Thanks again Jessie, but I'll be more attentive to the temp next go-round!
  29. Wow. People use the word "amazing" too much nowadays...THIS is amazing, THAT is amazing, HE is amazing, SHE is amazing............its friggen annoying as hell. The word "amazing" should be used to describe things that are BEYONE wonderful, far past incredible. THIS AMAZING.
  30. This looks amazing!! I just wanted to let you know , Ill be roasting my first duck( Ive got a 4lb pasture raised duck) in the next few days , and have chosen you recipe to try !! Cant wait to try it!! Thank you Rich
  31. Thanks for the Beautiful recipe! I have bought my first duck(s) and am using your recipe for my first attempt. This is to be my "test Bird" for the holidays. Today is my birthday (11-21-1980) and we are having this for my birthday dinner. If it comes out as good as it looks and smells we will be repeating this for Christmas. We used a wonderful "duck stuffing" recipe to fill the cavity, and we are making mash potatoes and duck gravy to go with it all. As a guinea pig, we have invited our friends from mexico over to sample, and critique dinner with us! Thanks! Stephen & Jennifer
    • Ok, dinner is over, and WOW. It was great! our friends loved it, as did our 10 year old daughter. She said it was "softer than chicken" and we all agreed the flavor and crisp skin was spot on! Thanks again! Stephen
  32. Never made duck before until tonight with this recipe - it was delish! We picked it clean after carving. The skin was crispy and the sauce made it so yummy. We had a 3.75 lb duck so changed the time periods to 45 each instead of an hour, but did cook it for a little longer at the end to get the skin crispier. Will definitely use this recipe again and can't wait to use the duck fat on roast chicken!
  33. Never made duck before until tonight with this recipe - it was delish! We picked it clean after carving. The skin was crispy and the sauce made it so yummy. We had a 3.75 pd duck so changed the time periods to 45 each instead of an hour, but did cook it for a little longer at the end to get the skin crispier. Will definitely use this recipe again and can't wait to use the duck fat on roast chicken!
  34. Glad I read this first. Am going to try to do a beer butt duck, on the gas grill Like I do chicken. I have a rack that stands the thing up and has a reservoir for holding a liquid, (beer, wine,) to steam from inside, and chicken gets done in 45 min to an hour. Never cooked a duck, and am going to try this Thanksgiving as a side form the Turkey, so if it doesn't work out I can dis guard. Glad I found out it will take more than an hour. Question! Do I still slice the skin? It won't fall off will it? Glad to know about all that fat. Will have to make sure to suck out the fat from the tray to prevent overflow and fire. How often should I do that? Any other suggestions? Should I go for 3 hours, heat generally tends to get high on the gas grill.
    • Hmmm, honestly, I've never grilled a duck. Here's my best guess. I would definitely still score the skin as I instructed--and also cut off any excess skin/fat. To get the skin crispy, the bird has to let out as much fat as it can. A whole duck has a lot of fat, so I really would worry about fire. (Please be careful!) I started to poke around on the web for you. Here's how Bobby Flay makes his duck breast (which, granted, will have much less fat than a whole duck). Let me know how it comes out? +Jessie
  35. I am going to try your tips on my first duck for our Thanksgiving feast - just my son and I, and he is very excited to see what duck is like. Thanks for the great pics and steps!
  36. Hi Jessie, Googled how to roast a duck and your website was 3rd!! How cool are you! I bought a duck the other day for Thursday along with a Turkey. So glad I found your tips! Thanks and Happy Thanksgiving!! Colleen & Brian
  37. Incredible recipe for roast duck. Found you when I goggled. First time I made a duck (for Thanksgiving 2010) and everyone loved it. This recipe is a keeper. Saved the duck fat too but not sure what I'll do with it:)
  38. You rock! I don't like turkey and many years ago when I had no gray hears I introduced my son to duck for the holidays. I had been introduced to the wonders of duck while stationed with the Air Force. I've over the years always tried to get that crispy skin and it was always a hit and miss thing. Then I found your site and WOW! You were the hit of my Thanksgiving meal!! Much Thanks and Happy Thanksgiving!!! Jane
  39. I just have to say.. we just finished our Thanksgiving feast complete with a duck and I followed your directions 90% of the way (We all adjust for our kitchens, right? :) ). That was, hands down, the BEST THING I have made in my entire life! The duck came out succulent and amazing. The skin just melted in my mouth. Oh wow. Thank YOU for an amazing Thanksgiving treat. I'll definitely be passing this recipe along to friends and family!
  40. Jessie, Lovely, detailed pictures!Iwas going to use a recipe for duck breasts but my grocer didn't have enough so I searched frantically for a recipe online. This was my first time cooking a whole bird larger than Cornish hens (game hens). My bird was only about 4.2 pounds, so I shortened the hour periods to about 45-50 min, making the total cooking time about thirty minutes less. The bird was perfectly juicy after 10 minutes' rest; a little more done than I liked but perfect for my family! I used an apricot-red wine glaze instead... 1/3 cup apricot jam, 1/4 cup red wine, a tablespoon or two of vinegar, a tablespoon or two of honey, a tablespoon of orange juice and some lemon zest. Thanks so much!!
  41. I cooked two 5 pound ducks according to this recipe and they turned out perfect. I notice some folks said that their ducks turned out drier than expected so I would expect that there's a sizable difference between a 4 and 5 pound duck; or cooking two versus one at a time, so I'd adjust the time and monitor closely. With two five pounders everything came out great and my son raved about it in comparison to 'dry' turkey for Thanksgiving. Thanks for sharing; great pictures. Wes We live in Minnesota and if you can come up with a great goose recipe I'll send you a few hundred. They're referred to as 'sky carp' around here.... Regards, Wes
    • Did you use the same temperature and the same cooking time as if you were cooking only 1 duck vs. 2. Is oven better than grill? I am roasting 4 ducks which weigh 2.5 lbs. each. Do I multiply the cooking time by 4? Thank you.
  42. I made this recipe yesterday for Thanksgiving to accompany the turkey. My guests loved it and every bit of the duck was devoured. Thanks so much for a fantastic recipe and taking the mystery out of the process. Thanks so much!
  43. This is the best duck I think I have ever had. We had it yesterday for Thanksgiving and could not get over how delicious it was. I am going to have to make another one for Christmas. Thank you do much for posting this! For anyone interested in trying this out, I recommend serving roasted veggies on the side with it. It is a great combo.
  44. You wanted to know how my grilled duck came out. Well, since I was doing a turkey dinner in the house I wasn't able to watch it much. To begin with, when I cut through the skin, there was very little fat that I could see. First cut went into the meat. I wondered at that time, but stuck with your timetable to have it done the same time as the turkey. I only got maybe a half cup of fat out of it, and it was way over done in 4 hours. Dry and crispy to say the least. We all had a bite, but like I said, over done. Am using the carcass for duck soup now though, and will try the duck in the oven next time. It was just an added thought to try it anyway, so nothing ventured nothing gained.
  45. Just wanted to say I used this recipe to roast a duck for the 1st time (Friday), and it came out very well! It was actually a little undercooked where the legs meet, but we popped it back in the oven for a few minutes and that was taken care of - it was later made into stew, which I plan to enjoy today. ;-) This was the best tutorial I could find and the glaze - delicious! I would go with a little less molasses and a little more soy, but other than that, perfect! I used the left over glaze in the stew and it blended quite nicely. Oh, and I also added rosemary to the roast along with a little salt and pepper. Thanks!
  46. Hey! Great recipe! I found my new favorite website! I'm just finishing the duck up - should have cooked it a shorter time - it's a bit overdone, but the skin isn't crisp at all :( ...... (I'm pretty sure I poked it enough). However, it tastes great and the sauce is amazing! Thanks!!!!!
  47. Worked perfectly the first time! I live in Asia, so the ducks are not as fatty (no winters on the equator), so I modified the scoring, but nothing else. Thanks! Never cooked duck before, so hitting a bull's eye the first time is gratifying....
  48. Prepared the duck as described with a modification of the glaze. The duck turned out perfect. I highly recommend thid recipe. Thanks.
  49. Wanted to let you know that I tried this last night, and I am an avid cook, and it was excellent. I have only had duck in a Chinese restaurant once and this is the first time I cooked duck, succulent tender and juicy. Was a little skeptical about the glaze and was almost afraid to put it on, it was fabulous. Very glad I found this site and tied something new. Your directions and pictures are amazing. Crispy skin, perfect. Thank You.
  50. I looked at several web sites' recipes and decided to try yours on my first duck. I think ill stick a meat thermometer in the breast and adjust the cooking time according to weight. Gonna try it today, the Sunday before Christmas, 2010. Originally on today's menu was roast leg of lamb (another cullinary delight), but when I opened the freezer and saw that duck, I had to choose! Will use your sauce and definately save the fat. I think I'll saute the liver in it.Hmmm.. might season a batch of potato chowder with it too (usually use bacon drippings). I like the idea of frying sweet potato slices in it (from a previous post). Will report back after dinner! Paul
  51. My husband used this recipe on a 4 lb. Muscovy duck, which is leaner than Peking duck. He reduced the roasting time and basted it with butter twice (at the 2- and 3-hour marks), but he followed all the other instructions precisely. It turned out beautifully. Thank you for this recipe - dinner was glorious!
  52. Hi, I am giving this a go for Christmas dinner, along with a turkey and goose! With a million and one things to do can I make the glaze in advance? I hope so! Thanks
  53. Okay, we're at the end of the second hour and my Christmas Eve guests will be here any minute. I am a huge believer in the thermometer so I'm not worried about drying out the breast. If it tastes as good as it smells my guests will be in for a real treat.
  54. Made this last night. Huge success!! My duck was a little lighter than a 5 pounder so I reduced the cooking time. Tonight is braised lamb shanks with, you guessed it, roasted red potatoes in duck fat.
  55. Jessie, We just pushed ourselves away from the dinner table here, the two of us stuffing ourselves with parts of about a 5 pounder that we picked up in Chinatown LA for cheap, 13 bucks. The legs were moist, so were wings and breast. There's more, of course, and we'll be bringing that to a friend. I thought too, like the others, that temperature and cooking time may have been too much, but the meat was not dry and great tasting. I think I might try your recipe again, and use 250 degrees instead of 300. I'm not concerned that it won't be cooked enough, but it might produce a more succulent meat. By the way, I've cooked Peking Duck at home, using coat hangers in the oven and basting with a sugar solution as called for and drying the creature upside down a couple of times in the traditional manner. Complicated. Your recipe eases the whole process and produces the same kind of taste and goodness We discussed brining duck, but I saw no reference to it when I googled roast duck. My lady said that her dad ( who is Chinese) brines his duck and goose, and that it brings out the fat and reduces cooking time. Could you comment on that? Thanks again, guy, for the great job of researching, experimenting, and detailing your hard won work. It made our Xmas Day very special.
  56. Hey Mouse, Roasted up two ducks your way last night for Christmas dinner and they were crazy good. I was skeptical about the four hour+ roast time, expecting the breast meat to dry out, but it was moist and flavorful, and those crispy confit-like legs, wow. The glaze is also fantastic (sriracha, genius!). After years of trying to get a duck right, a recipe that can do no wrong. Thanks!
  57. I just made this today to celebrate the end of a wonderful Christmas holiday with my lady and two kids. I was intimidated at first, but it turned out sooooo good. We had it Peking Duck-style on moo shu pancakes with green onions, hoisin sauce, Thai chili sauce and bean sprouts. It was incredible! And I've got a coffee mug full of duck fat sitting in the fridge as a bonus. A word of caution, though. Be careful when scoring the fat. It is pretty easy to cut all the way through to the meat. Also, Jessie, my duck (same brand as yours from WF) was missing one wing tip, too (???).
  58. Followed the great pictures here using a 5.5 pound duck and has very good results... except the skin was not crispy. So I read the instructions over and realized where I went wrong: While I scored properly and poked holes at the beginning I did NOT realize I needed to poke holes again all over again *every* time I took out the duck (before turning it). My guess is that resulted in more fat being retained in the skin and so it did not crisp up like expected. I'll try again and do it right this time. As for cooking time, mine was definitely done and maybe starting to get a bit dry (even tho still more fatty because I didn't prick enough), so if you are doing less than a 5 pound duck, definitely scale back the time per turn to 45 minutes instead of 1 hour. If you've got room in your oven for two ducks, the cooking time will remain the same. An oven, either electric or gas, is not like a microwave. Once you preheat it to the temp you want, that temp will affect however much food you can fit in the oven the same way, not need to increase cooking time for two ducks. And the glaze in this recipe is outstanding!
  59. This recipe was fabulous! I just did it last night for New Year's dinner for my husband and I...Boy was it worth the 4 hour wait! The only issue I had was that I had to remove the fat that collected in the pan after each hour. That was a lot of work but in the end it was worth it. The glaze was righteous- I will be making it for other meals. Thanks so much for sharing this and for the pictures- my duck looked just like yours! To a year of good meals.
  60. Just made my first duck today using your recipe exactly. Duck turned out even better than I expected. The only problem - a mess in the oven. Apparently roasting duck makes the biggest mess of all - I've roasted chicken, turkey and various meats before. Is there any way to modify recipe (i.e. cover duck at some point) to reduce the mess?
  61. I am so thankful I found this website. I was so darn skeptic about cooking duck if not for my husband who insisted on it. my husband enjoyed helping me score the duck and even helped prepared the glazed. the duck was SUPERB!!! for a first timer, it was a boost on one's self-confidence. thank you for the step-by-step instruction and the detailed photos. hope you don't mind I share this website to other Filipinos who loves to eat :)
  62. Great picture tutorial, so I tried it last night. I got crispy skin and meat just shy of dry. This is likely due to my blast furnace convection oven. Next time I will follow the manual's suggestions for truncating the cooking duration. I forgot to buy molassas so I used reduced balsimic vinigar instead. Perfectly pleased. GREAT duck. Thanks
  63. [...] Roast Duck – we were going to have some friends over on Saturday night, but I had forgotten I had my first herbalist apprenticeship session that day. Decided to take the less stress road and postpone it until this Saturday. I’m going to make a blueberry chutney to go with it and some roasted veggies. Instead of Julia Child’s method, I’m going to try out this roast duck method. [...]
  64. Thanks for the recipe - it was great! I've never even roasted a chicken, so the step-by-step directions with photos were very helpful.
  65. This recipe is amazing! I just roasted my first duck tonight and it was probably one of my most favorite things ever! I changed the glaze just a tad to fit our dietary needs, but other than that I followed the directions precisely and it came out perfect. The skin was crispy and the meat was falling off the bone. I'm so excited to make stock and render all the duck fat! I'm sharing recipes with my sister on a blog I set up for her and I'm going to point her in this direction to make this recipe. Thanks for sharing!
  66. FYI: the quills come out a LOT easier once the duck has cooked an hour. Wish I would have known that before spending so much time with my eyebrow tweezers trying to get them all out!
  67. Everybody loves my duck, especially my daughter (she is very "problematic" with meet). I just simmer the duck firs for 5 minutes, completely submerged into boiling water. Skin was crisp and absolutely 0% fat. Delicious. Glaze was simple honey and soy sauce. And of course, on top Blueberry sauce with Onions, Port, Vinegar, Honey, Orange zest and Orange juice. Thank's again for the recipe.
  68. Hi i live in Dubai, ovens here are very different. Just a quick dumb questions considering i have never cooked Duck before. My owen is max 270 Degrees (C) when you say 300 and 400 you mean (F) right??
  69. I'm trying this out today, I normally cook my duck overnight in a slow cooker on low, lots of duck fat and an almost confit like result. I want crispy skin so it has to be this way. I'm trying a different glaze as I don't have molasses and soy sauce to hand and all the stores are closed till tuesday. I'm using Fig Balsamic, Honey, Worcester Sauce and some Smoked Chipotle Sauce for the glaze.
  70. Worked like a charm. Coupled with some home made hawthorn berry sauce (and a ice bottle of red), it was very close to perfect. Now I also have duck stock and duck fat to use later. Thank you for sharing!
  71. I Have never roasted a duck before--It turned out excellant!! A+++ Not greasy, very tender! I didnot glaze it, as I am not fond of glazes, not I still was just great! I think I'll try a capon next!! Thanks
  72. I have never roasted a duck before. I bought a duck yesterday and started my search for a duck recipe.... and found you... this is the BEST step-by-step instructions I have ever seen!! I am not in any way confused or have any questions! I am confident that it will turn out great when I make it today.. My mouth is watering and I can't wait to try it!! Thank you ever so much!! I plan on linking you and this recipe on my blog Regards, Yelena
  73. Hi, I just found your website and this is amazing!!! I love to cook and am very good at it but I'm always nervous when making new things, like duck. I'm so excited to try this tomorrow night for my 1920's murder mystery dinner party. Just a quick question, how many ducks would I need to feed 11 people? Just wondering because I have a small oven and may try to cook two at a time... Thanks! Veronica
  74. The pictures really helped me get an idea of what it should look like at every stage! This recipe is also kind of a generalized look at what I've seen otherwise. All in all, very helpful.
  75. I've only roased a duck once. (two at once ) Instead of flipping them, I placed them on a beer can chicken stand. It roasted them evenly and drained the fat perfectly!
  76. Thanks for the great post! I've never roasted a duck before -- my wife doesn't like dark poultry meat -- but since she's out of town I decided to give it a try. The results are SPECTACULAR, thanks to your instructions. I hope she goes out of town more often (just kidding).
  77. Thank you so much for this, I remembered the basics of roasting duck from watching my Mum prepare the Sunday roast as a child but this post really boosted my confidence. I spent ages looking for a simple and informative recipe that I could adapt to suite my own tastes and this is definitely it.
  78. I love your recipe.I cooked my duck in one of those benchtop glass bowl convection ovens and very early realized that it was cooking a lot quicker than your recipe so i adjusted it accordingly.I turned and pierced the duck about every houlf an hour or so and it cooked in about 2 hours approximately.I don't cook by the clock i cook by feel and look.The skin was nice and crispy and crunchy and the meat was a little on the dry side so next time i will reduce the cooking time accordingly.Your glaze is simply genius it is brilliant.With some experimentation i'm sure i will get the duck perfect.The excess pieces of skin i cut off i put in a roasting pan in my regular oven and cooked the fat out.I then used that fat to roast potatoes - absolutely delicious.Thank you for your guide this is the first time i ever cooked duck and i enjoyed it very much and i have another half of the duck to enjoy tomorrow.
  79. I just bought a duck today with no idea how to cook it. I am so glad i came across this site. that looks amazing and all the comments are awesome. Definately gonna have to plan for this one soon. my only concern is the glaze. im not a big fan of spicy-sweet flavor combos. Do you have any suggestions for a different glaze i could use?
    • A port wine glaze is awesome on duck: Easy enough, but Emeril's roasting recipe isn't nearly as well laid out or effective for saving the duck fat as this one's. Just used this recipe last night on a duck I bought from a local farm. Fannnntastic =) For the crispiest skin, dont skimp on drying off the duck inside and out with paper towels. The more moisture that is left on the skin, the more steam is created which softens the skin. I served this with a light asian-ish slaw and smashed fingerling potatoes boiled then seared in a pan with a a little of the duck fat, salt and pepper.
  80. hey newbie. just think of the duck skin as your canvas. you can cover it with whatever you find delicious (sweet always helps, since it intensifies so much under the high heat - pommegranate syrup is a good starter). anyhoo, have fun with it.
  81. I tried this recipe, with a few changes, tonight. AWWW!! Dang!!!! So good! The glaze was epic, and I actually made another batch to drizzle over the cut meat. I added some orange zest and substituted brown sugar for the molasses successfully. Delicious. I made some people very happy tonight. It's pretty amazing how much fat can be rendered with 1 small duck. I have at least 1 1/2 cups from a small 4.5 lb duck. That will last me for a month or so. Big mahalo for the detailed recipe and great photos. Aloha!
  82. Trying your my duck at the Asian market and I had to lop off his head and webbys..YIKES! Anyway only change I'm making is using some fleur de sel, instead of kosher....why the hell not? I am also not using the glaze this time because im doing a red curry sauce. I will let you know how it goes. Thanks for the no nonsense explanation.
  83. Trying this for my dinner party on Saturday. I'll be roasting 3 ducks to feed everyone and was wondering -- could I get them all partially roasted (i.e. just the 4 hours at 300F) ahead of time and then finish them (400F+glaze) just before my guests arrive? I ask because I can only fit two at a time in my oven :-\ Has anyone tried this?
  84. I tried this for dinner the other night, and it turned out really good! The skin was really crispy as promised :) Thank you for the uber detailed instructions, all the pictures were super helpful and I don't know what I would have done without this post! I didn't even bother writing instructions on my blog- just included a link to your site! Again, thank you for the help!
  85. Hi, i love your recipe it looks delicious! I'm a newer cook so im not quite sure how to convert time and temperatures depending on the size of the duck.. If i have a non-peking duck and it only about 2lbs, do you know if i should only cook it for about 2-3 instead? But still taking it out about 5 times to do the processes you have layed out? Thanks so much!
  86. Hellooooooooooo Miss Mouse. I just wanted to say, I've never made a duck before. It's now thanks giving and I am using your method to prepare duck for my family. I'm on hour 3 and so far so good. Thanks for making this less of a daunting task. I hope it turns out! Cheers, have a good day!
  87. It's hard to find a nice duck here in Buenos Aires, but I got my hands on one and wanted to find a nice glazed duck recipe. I'm cooking for a belated Canadian Thanksgiving dinner (2 days late but who cares?) and am really looking forward to the finished product. To those of you who are terrified of cooking duck, I have a method that takes almost no skill. I learned it by eating at a Hungarian restaurant in Toronto called the Blue Door. We would order a whole Brome duck and the chef would make it to order. Hard to believe, but they had some sort of extremely hot oven and he would just sprinkle it with salt and pepper, jab it all over, and stick it in at a VERY high temperature. Ready by the time we had finished our appetizers and started our wine, maybe 20 to 30 minutes max. I've replicated this at home with my convection oven. I set it at 500, preheat the pan, put in the duck and just watch it until it's all brown and cooked through. I think what happens is that this method gets it to its first stage of doneness, and the meat is tender. But if it goes on too long it toughens up, only to tenderize much later. Try it out if you dare! Ron Smyth
  88. I can't wait to try this! My uncle is coming up from Sarasota this week and he loves duck. I have always wanted to roast a duck and now I've got step by step instructions. Thank you sooo much! Do you think it will go well with some Goat Cheese grits?
  89. That is the most thorough, well photographed cooking (of any kind) tutorial that I have ever seen anywhere. Thank you =). I've got a quacker thawing now...
  90. Thanks! We raised our own ducks this year and slaughtered our first one this morning. She is scored, rendering and crisping in the oven as I type. I appreciate your tutorial here, which has (hopefully) helped me to not screw this up! Thanks again
  91. Nowhere in this recipe nor in any of the other roast duck recipes I've looked at does it say whether or not the roasting pan should be covered during cooking. So here I am with duck in hand, wondering what to do!
  92. Probably won't do the glaze for a couple of personal reasons (including we want the duck plain), but the directions will really help us. Visuals are terrific. A duck for Thanksgiving--we are so looking forward to it. Thanks!
  93. Whole Foods is having a duck sale so I bought one. It has been years since I last broiled one and was thrilled to have come across this site while searching for a recipe. I wish to thank you Jessie for your truly easy instructions and the outstanding accompanying illustrations. Will let you know how it turns out.
  94. I made this fabulous recipe in September and am making it for the second time today. I love duck but was always afraid to ruin it so it was relegated to eating out. After making it with your step by step, I am looking forward to the long day in the kitchen, knowing the reward. Thanks for all the effort in posting this.
  95. I've been searching for the perfect duck recipe for, well, feels like half my life (couple of decades anyhow). The process and the pics have convinced me I've finally found it. Thank you, thank you. lvb
  96. I just made this and I've never cooked a duck in my life. My family loved it! Thank you so much! I appreciate the detailed instructions!
  97. I just roasted my first duck yesterday with this recipe (practicing before I serve it on Thanksgiving) and it was fantastic! Lovely, crispy skin; a perfect sweet glaze with that little rooster kick- not nearly as intimidating as I was anticipating. And now I have a jar of precious duck fat and duck soup heating in a slow cooker. I love you for this!
  98. for the people who said the temperature was off I completely disagree...went with your time and temp and basically all your directions, oh how totally fabulous, my house smells like heaven and my tummy is so completely happy...thank you for such a great post...this was my first time making duck as it's not readily available in the grocery around here...but I will now be making one every fall when the stores start stocking....thank you again for sharing this fabulous recipe.
  99. Do not cook duck to 165, you will cook the living hell out of it! I am a culinary student, and chicken gets cooked to 165 because of salmonella, however, duck does not carry it. Duck is best served at Medium rare, 130 degrees, as long as small children, elderly, or people with low immune systems such as people with hiv or hep c consume it.
  100. Have you tried brining the duck before going through the roasting process? Seems like a good way to add a bit of additional flavor and dryness insurance.
  101. This is my first time cooking a Thanksgiving Dinner and my husband and I decided that duck should be the main meat. We love it, especially him, but we also know it can be easily screwed up. This would be my first time cooking duck, so I need to be on point. I searched high and low for a recipe that was easy to follow and well-detailed. I feel so much more confident once I saw your tutorial. The reviews say it all. I'm excited to begin my 7-person meal. It's a bit ambitious, but I go hard :) In addition to the duck, I'm making Jamaican Pumpkin soup, apple-pistachio stuffing, asparagus and broccoli (hopefully roasted on some duck fat), rosemary rice, and black truffle mashed potatoes. I think I'll modify the glaze by using brown sugar instead of molasses so I don't have to buy too many new ingredients that I don't regularly use. I enjoy cooking and am looking for some opportunites to increase my skills. I'll let you know how it all pans out!
  102. Can this technique be used for wild duck? I was giving 2 small wild ducks from a friend and would love to use this recipe. Thanks in advance.
  103. I'm a single mom, and this year I'm a newbie to the state of SC. It's going to be just me and my son, who I dream will someday like food. ANY food. Seriously...if he decided wood chips were good, I'd offer him ranch dressing to dip them in or see if he wanted me to coat them in chocolate (two things he'll eat once in a while if they are "the right kind"). I love all the tips people give me, but this child refuses cupcakes, french fries, and noodles if they look at him the wrong way. Someone just suggested I put sweet potato baby food in his macaroni and cheese...I tried not to laugh and said "well that would require he eat the macaroni and cheese." Anyway, turkey is fun with a group but not something I seek out on my own. But I loooooooove duck. It's heaven. I have never made said heaven, but this morning I found this recipe. And just now...walked in the door with my duck (which my son promptly named "Turkey." Might not have an appetite, but he's got wit!). I'm beyond excited :) So excited if that bird were not frozen, I'd be starting it now!
  104. OMG! This duck was incredible. Perfect temp, perfect timing. Gorgeous crispy skin. Very little fat (got a touch less than 1 1/2 cups fat). Meat was not fatty, but moist and tender! Served with steamed organic carrots and wild/long grain rice. Made a little au jus with goodies from the pan and port and white wine (touch of flour to thicken). Didn't use on the duck, but it was great on the carrots & rice. I will do this again! Thank you! (I got lots of things done during the cookings hours, so it was not a problem.
  105. Hey Mouse, you are a beginner foodies dream. My fiance and I are staying home for Thanksgiving and my idea of rotisserie chicken just wasnt feeling festive. So, I bought a duck at the grocer today (without a clue of how to cook it) but I recently moved to an area where they hunt ducks so I thought this would help embrace our first thanksgiving in our new location. Anywho, Your step by step makes this a breeze and the comments let me feel confident about following the receipe. I'll have to go back out for some soy sauce and molasses. Are you a Chef?
  106. This is a wonderful recipe. I made a goose last year for Thanksgiving & it was wonderful. I made a Duck for the winter holidays, and it wasn't so fab. I followed the Joy of Cooking recipe to the letter-- and still had a slightly greasy duck. I will certainly be making this tomorrow. One note on the duck fat-- you can cook ANYTHING in it. Eggs in the morning in a little duck fat with die for. Thanks!!
  107. O.K..You got me with the photos and the detailed recipe. This is going to be our Thanksgiving dinner...with a delightful Mediterranean orange sauce I found on another site. If the scent is any indication of what is to come, we'll be eating very good this holiday. Thanks and "Happy Holiday's" to everyone.
  108. Wonderful! Thank you so much for both the recipe and the step-by-step picture instruction! That helped a lot. I made this duck today for Thanksgiving, for my family, and was afraid at the end, on the last turning, when some of the skin from the diamond pattern ripped off and stayed on the grill, that I'd ruined it (I just put it back on as best I could), and after the glaze, I was afraid it was burned....but it was super yummy, juicy, and the skin tasted like orange caramel--YUM! It was a big hit.
  109. The duck came out great. The glaze was soooo amazing! My duck was 5.09lbs and was a little too crispy in the end. It probably didn't need that long in the oven. I didn't mind because I prefer meats overcooked, but otherwise, it was a great recipe and easy to follow. Everybody seemed to like it. I would try it again, but probably not keep it in as long.
  110. Made your duck for thanksgiving last night and it was fantastic! we only cooked it for 3 hours as it was done at that point and used a little less hot sauce which was a mistake I was worried it would have over done it and should have trusted you we didn't use enough! It was perfect moist and not at all fatty and I love the glaze! We used the duck drippings and gibblets for gravy for our stuffing and it was the most amazing gravy, such a great taste! Thanks for making all this so easy!
  111. trying the exact recipe...on the 400 degree thing...using a hoisin sauce for, and should be a suprise... wife should be home from work soon. bob
  112. I can't begin to thank you enough for posting this great tutorial, it saved our Thanksgiving dinner. I had decided to try a duck this year and found this site. Having not started anything yet early Thursday morning, I took a fall down the stairs and ended up in the ER. My teenage daughter dropped me off at the hospital, came back home and was able to follow the directions. When she brought me back home a few hours later, the house already smelled like duck. Because I was on crutches, she finished everything all on her own. It was fabulous and we couldn't have pulled it off alone. THANKS!
  113. Thank you SO MUCH for the step by step!!! Instead of Orange Juice, I used a Pomegrante was simply bliss. Thank you again!!!
  114. Help!!! I followed the recipe to the letter but my duck did not have crispy skin? Any reason for this? BTW...5.6 lb duck and I got almost 3 cups of fat. Also, after the final 7 minutes at 400 degrees and skin not crispy, I put pack in for another 5 minutes at 425 and still not crispy? Duck ended up being very tasty and despite extra time still moist and not greasy. Thanks for any advice.
  115. WOW!!! I've made my share of ducks and all I've got to say is this is the best way i have found. The glaze was the perfect thank you so much
  116. I just tried this and it is absolutely fantastic! I didn't do the sauce but did everything else. Making stock from the gizzards (roasted to browning first) and adding the carcass.
  117. Thank you so much, Jessie! I would love to make ducks like this for Christmas. However, I will be cooking for thirteen, and I have a standard size oven. What do you recommend I do, two large geese, or several ducks? Do you know how many ducks can go in at once? I imagine no more than a couple? I don't like turkey, not with the best intentions or lowest oven, I always find it dry. But what for this number? I'm making a beef roast the next day. Perhaps I could make a couple of ducks in advance and give them the last ten or twenty minutes at the time? Many thanks for any advice! Ana
  118. I concur with all the other comments...was absolutely delicious, not a thing left but the bones and wing tips. Will be making duck for the next few weekends. Thank you for sharing all your tips.
  119. Hi Jessie, getting ready to try out your amazing recipe, but wondering if I should adjust cooking time down, as I have half a duck (weight 1 kg)?
  120. I made this duck today. It was awesome, still moist, with a crispy skin, but not fatty. Will make again and again. my husband, who is not a fan of duck loved it. The glaze seemed rather spicy, but worked really well once it was on the duck. Thanks for posting this step by step guide, the photos especially helped on the scoring.
  121. Hi Jessie, I'm on the quest to feed my family of about 30 for XMAS, my menu will include 4 ducks if you have any tips on how to set the oven for such enterprise I'll appreciate the words, your tutorial is superb, the pics very good and short instructions make easy to understand the process. I'll post my outcome for sure. Thank you.
  122. Wow, Jessie! Thanks for the recipe! I love duck and this year have decided to cook it for Christmas dinner. We can get frozen Pekin ducks here in our small town grocery store. Since one of my friends is allergic to garlic and onions (what a shame! She goes into anaphylactic shock.), I'm going to try to hunt up a red wine glaze. You have removed any lingering anxiety I may have about cooking duck for the first time. Thanks so much! I'll let you know how it goes. And for the person waaaay back earlier in the comments, what do you do with leftover duck? It's great in salads (perhaps an Oriental-style salad), or simply reheated as leftovers with a few sides.
  123. So I used this recipe today (first time cooking duck) and it came out amazing. I will definitely be using this again in the near future. For anyone to scared to try, DON'T BE. It's surprisingly easy.
  124. [...] been wanting to try to roast duck so I did just that. A friend at work sent me this amazing recipe and it turned out quite delicious if I say so myself. It’s quite a simple to create, but you [...]
  125. Hi I just found this post while doing a search because I plan to roast a duck for Christmas this year. Great post! Very explanatory and easy to follow! I had one question though - can I score and prep the bird the night before so that I can just stick it in the oven on Christmas Day? Thanks!
  126. Thanks, your article was very informative! Information that I needed that you didn't include in your article was: if one doesn't have a rack, is there a way to improvise?
  127. hiya looks ace going to try it tomorrow. is it degrees centegrade or degrees faranheit? can you make the glaze without the orange? my wife can't eat orange due to ibs cheers
  128. Jessie, I used your recipe last year and hit was a huge success. I had previously never roasted anything before let alone a duck, but your detailed directions made it easy for me. We have decided that duck will be our traditional Christmas diner for years to come. Any suggestions on which wine we should serve.
  129. I have a question, how many degrees of cooking duck? The recipe says 300 degrees, but Celsius or Fahrenheit? I'll try to make this recipe tomorrow ... Please send me an answer ... Thank you ...
  130. Thank you Jessie. That is a very detailed recipe, also I am kind of tired of the turkey thing, so I am going to give the duck a shot, or shot the duck :). Thanks again. Mario
  131. I tried this the other day and it came out so good !!! I like the slow and low method and today my wife wants to try it. Great intructions !!
  132. BEST. DUCK. EVER. I made this tonight for our Christmas Eve dinner and was a little skeptical at first; however, it turned out beautifully and was surprisingly easy. It does require some effort in that it has to be flipped every hour, but even that was not a big deal. My husband was not so sure about having duck tonight, but he loved it. I will definitely make this again. And again. Thank you !!!
  133. This recipe worked out better than several others I have tried. I'm now fully confident in roasting a duck without help or recipes. Thank you a bunch for the step-by-step with pictures! Happy Holidays! Ryan
  134. Oh, and for the person who found the glaze a touch spicey, I was worried about the same. And I hate siracha. I used a smaller amount of a chili paste, and also gave the bird a somewhat liberal dousing of Chinese 5 spice. The 5 spice gives me a better replication of the flavor profile of the ducks I get in Chinese BBQshops here in the city. Its my taste preference. I'll try out other glazes as well now that I have the temperature and process figured out to my satisfaction with this recipe. Again, cheers!!! Ryan
  135. I have never made duck before- but my family is eating ham this year for Christmas, and I can't eat ham so I decided to try a duck. I have been scouring the internet trying to find a recipe to make and decided to go with yours because of your great photographic step by step instructions! I will let you know how it goes! I am planning to do a savory duck so hopefully it turns out! Happy Holidays!
  136. WOW!!!! Just finished my great duck dinner I made for Christmas. The instructions and pictures were so helpful. Not a dry piece on the whole carcass and picked at it while carving to plate and carving the rest at the end of dinner. Didn't leave much for anybody else LOL. Thanks again!
  137. Thanks for this fantastic duck recipe. My wife and I began enjoying roast Christmas Duck, because we were tired of the boring christmas ham. This duck was a real winner with moist and juice meat and crispy skin. We did modified the glaze a bit. You are sure to have a new holiday favorite too! Modified Glaze: 1/4 cup honey 1/4 molasses 3 Tbls. orange juice 1 tsp onion powder 1 tsp garlic powder 2 tsp of cayenne pepper 2 dashes of red pepper flakes
  138. I made this tonight and it turned out fantastic. I had a smaller duck than you mention, so I turned the oven up to 400 degrees after 3.5 hours, but otherwise I followed the recipe. At 2.5 hours I put some cauliflower, onions, and carrots in the pan under the duck and they tasted great, cooking in all that duck fat. It was time consuming but worth it for a nice Christmas dinner. Thanks!
  139. Hello, We roasted two ducks for our Christmas dinner this year following your very precise and helpful instructions. Because our birds were smaller than yours, we reduced the cooking time but followed the routine of turning it over and poking it as per your directions. We made the glaze not with soy sauce but with red wine, because we were accompanying the duck with a red wine reduction (recipe below) that we very much recommend. We also put some onion and half an orange inside the cavity of each duck. The result was extremely successful; thank you! The meat was tender and the skin crisp. We are delighted! Without your photographs of the successive stages we wouldn't have known how much to shorten cooking times. Thanks so much! Tom Valenti's Red Wine Vinegar Reduction 1 tablespoon butter 1 teaspoon olive oil 1 cup thinly sliced shallots 1/2 cup sliced garlic 2 cups ruby port 1 cup red wine vinegar 1 teaspoon black peppercorns 1 bay leaf Pinch ground cloves 1 cup chicken or duck stock Warm the butter or oil in a sauté pan over medium-high heat Add the shallots and garlic to the pan and cook until the shallots are nicely caramelized, 10-12 min. Deglaze with the port and vinegar. (Be careful: this may cause a brief flare-up.) Add the peppercorns, bay leaf and cloves, and cook until reduced by half. Add the stock, raise the heat to high, and bring to a boil. Skim off any impurities that rise to the surface, lower teh heat, and simmer until slightly thickened, about 20 minutes. Season with salt and pepper, strain, and reserve
  140. I prepared the duck yesterday for Christmas supper. Because I had a smaller duck (3 lbs.) I adjusted the exposure time to 45 minutes before the duck was turned. That seemed to work well. The duck didn't seem to crisp up all the way so I placed it under the broiler for 3 minutes and that helped a great deal. Do keep a close watch on it while the duck is under the broiler. Very good receipe. Looking forward to trying it again.
  141. I just put the duck in the oven for the 1st hour of roasting and have the extra fat on the stove simmering....I was all over the web trying to find a good duck recipe and when I found your website, I flipped....not only a good recipe but the technique and photos really built up my confidence. I also love duck fat for cooking. I love to cook but rarely tackle a duck. Anyway..thanks so much for such agreat're on my Favorites now and will go to you for more recipes....
  142. Excellent duck. We raised ducks on our farm this summer and this was the first one I cooked. Delicious and crispy. I liked the sariachi in the glaze. The skin was very tasty. Thanks for the recipe we will cook all of our ducks this way.
  143. Wow! I roasted my first duck today with this recipe, and it was fantastic! Well worth the investment of time. My wife didn't talked during the meal, but kept making yummy noises.