How to Roast a Duck

  • Preheat the oven to 190ºC
  • Rinse the duck, then pat dry, inside and out, with paper towels. 
  • (For extra crispy skin, place the duck in a roasting pan and refrigerate uncovered overnight.)
  • Remove fat and anything else from inside the cavity and discard.
  • Using your fingers, loosen the duck’s skin all around it’s body. 
  • Apply seasoning of choice under the skin as much as possible and on top of the duck skin.
  • Place the duck breast side down in a roasting pan, preferably one with a rack so excess fat can drip off. 
  • Roast for 45 minutes.
  • Turn the duck over and cook, breast side up about 45 minutes more. 
  • A thermometer inserted into a thigh (not touching bone) should read 77-82°C. 
  • The meat will still be a bit pink.
  • If the skin is not dark and crispy enough for you, place the duck under the grill for a few minutes more until golden brown.
  • Remove duck from oven and allow to rest for 15 minutes before carving.