Whole Roast Duck Recipe

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Whole Roast Duck

Duckling is available frozen in some markets. It will thaw in the refrigerator in one to two days. Part of this recipe is to render as much duck fat as possible to be saved and used to fry or sauté. Duck and goose fat are better choices for cooking at higher temperatures. More information about types of fat.

1 whole farm raised duckling, 6-6.5 lbs.
1/2 yellow onion, cut into quarters
1/2 lemon, cut in half
6 garlic cloves, un-peeled cut in half across middle
3-4 sprigs fresh rosemary
Kosher Salt & Ground Black Pepper

Preheat oven to 375º
Trim excess skin and fat from duck but reserve
Pat dry inside and out with paper towels
Place roasting rack into the roasting pan and place duck, breast side up on top
Place reserved fat pieces around edges of rack and sprinkle with kosher salt
Sprinkle onion wedges and remaining lemon wedges with 1-2 teaspoons salt
Place veg inside duckling with rosemary and garlic
With a very sharp knife, carefully score the skin only in a cross-hatch pattern - do not pierce the flesh - I do this on both sides of the duck, but at least do the top - it helps render the fat
Roast breast side up for 45 minutes, turn and roast another 45 minutes
Turn again (breast side up) and roast for another 45 minutes to 1 hour until skin is very crispy and brown
Remove duck to a cutting board and let stand for 15-20 minutes
Serve sliced duck with pan juices

Pour pan drippings into a fat separator and serve duck with de-fatted sauce. Pour remaining fat into a jar and store in the refrigerator for future use.

Questions about this recipe?