Crisp Roast Duck

Confused about directions ... Why should you reserve the water in pan? Do you roast the duck in the reserved water?

• Western Mass Cook

• Western Massachusetts

• 9/27/2023

Great recipe but I didn't need the 3rd turning. 45 minutes on each side worked perfectly at 200C fan.

• Ken

• Oxford

• 1/30/2023

This is the ONLY way I make duck now... the flipping technique- I didn’t use everything else but the 45 min 3x flips ensures it comes out Awesomely Beautiful every time. LOVED IT!!

• The REALIST

• 1/22/2023

I read "discard liquid in pan" and know to throw this recipe out, the same way you throw out the incredibly overcooked duck from this high of a temperature for so long. What absolute trash.

• Rabbi Goldberg

• 11/4/2022

Thanks so much for the recipe, I followed it to the later and my duck came out crispy and very tender and moist on the inside. Though I reduced the oven to 200 mark after heating it up to the initial 425 but did the 45 mins 3x total time of 2.15 hours and it’s delicious. Thanks so much for the guidance ❤️

• Funkie

• Longford, Ireland

• 1/1/2022

WHO THROWS OUT DUCK FAT... Anyone new to cooking duck, read the reviews to get your temp and cooking time. Don't throw out the duck fat, either. Skip the boiling water. Rub the duck all over with coarse kosher salt and let it dry out in the fridge for a few hours or a day, then pat it dry. Put potato chunks, not water, in the bottom of the roasting pan. You'll be glad you did. Duck shouldn't be cooked until well-done, so I wouldn't roast it past 45 minutes to an hour. The meat should still be nice and pinkish, so don't go for 180. Go for more like 150-160 for a nice medium-rare.

• HannahLufromTennessee

• Spring Hill, Tennessee

• 12/19/2021

Wow...this is awful. I followed the recommendations of other reviewers and so I put my thermometer in the thigh. In less than an hour the meat had reached 175 F but the skin was white. So disappointing.

• Anonymous

• Jupiter, Fl

• 11/27/2021

I roast a duck every 2 weeks and here are some tips. Spatchcock the duck (cut it along the spine) and spread it flat. Score the skin lightly (do not cut to through the meat) to allow the fat to release. Pre-heat oven to 425F. Place duck on rack in baking pan. Bake for 90 minutes if you like your bird well done. If you like your meat the way duck is supposed to be eaten, pink, check at the 60 minute mark and continue to bake to likeness. This format reduces the constant opening of the oven door and turning of the duck. It also helps when you are ready to cut the duck into pieces. (For prep of the duck, I usually wash it, dry with a paper towel and then place back in the fridge uncovered to dry out a little bit. This seems to help with the crisp factor instead of having to use the hot water and wait method.)

• Thinking Out Loud

• Toronto, ON, Canada

• 11/16/2021

This is my go to recipe for crispy duck

• Sam

• 10/16/2021

This recipe SUCKS DUCK BALLS. I followed it to a tee and my duck burned before it was halfway through the time the recipe calls for. DO NOT USE THIS RECIPE. Unless you're rolling in cash and love wasting ducks lives by burning them to inedibility.

• Kuliana77

• SLO, Ca

• 6/26/2021

My oven heated to 425° which was amazing since it doesn't like to be told what to do. I felt confident with the timing because my oven was cooperating. At the second 45 minutes the duck temped at 190°. I'm very disappointed. Duck is expensive. NOW I read through the reviews and see the comments about the time/temperature. Argh.

• Minneapolis, MN

• 5/17/2021

I have finally found the definitive recipe for crispy-skinned, delicious duck!! For years, I have tried to roast duck with that perfect, crispy skin and the results have previously been mediocre, at best. Not so this time! The skin was crisped to perfection and the meat was perfectly cooked. My husband raved over this and so did I. Thank you for the best duck recipe ever.

• palateaser

• Long Island, NY

• 12/14/2020

Duck is delicious, but the timing on this recipe is *way* WAY off. I'd read the reviews that suggested shorter cooking times, so was prepared with a meat thermometer. After cooking for 45 min @425, we put it back in for 25 min @400 -- and then it was somewhat *overdone*. In other words, we cut ->->->45 min! off the recommended time and still ended up with an imperfect 6-pd bird. This is a very expensive (this being quarantine, we mail-ordered our duck from a farm in New Jersey) way to learn to cook.

• Anonymous

• MD

• 11/27/2020

Excellent way to cook whole duck - the whole family LOVES it! And its great way to reserve the fat to use for other cooking (like roasting potatoes) and to save the bones for bone broth too. I think the recipe says to cook it too long as I've cooked mine much less and it's more moist and not as dry. Definitely worth trying!

• nmacdonald

• Toronto

• 4/30/2020

My first time cooking duck, and it came out great. I’m knocking a star off because the cooking time as listed in the recipe was far too long. I had a 5.5 lb duck, smack in the middle of the range in the recipe, but I was watching it thinking, “No way is this going to be good after 2+ hours of cooking.” So I cooked the first round 40 min, second round 25, and final breast-up round about 20. My family raved, and this is pretty simple, so I will definitely make it again, but just wanted to warn others about cooking times. Use your thermometer.

• Anonymous

• Bay Area, CA

• 3/17/2020