Basic Roast Duck
Updated Oct. 10, 2023
- Total Time
- 3 hours 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 3 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 24½- to 5-pound Long Island ducklings, preferably fresh
- 2lemons
- Salt and freshly ground black pepper
Nutritional analysis per serving (8 servings)
1577 calories; 153 grams fat; 51 grams saturated fat; 0 grams trans fat; 73 grams monounsaturated fat; 20 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 45 grams protein; 1305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees.
- Step 2
Remove all excess pieces of fat from around the duck cavities and cut away the extra skin from around these openings. Reserve the skin to make cracklings (by frying until crisp) or discard it. Rinse the ducks and dry them thoroughly. Squeeze the juice of a lemon inside each, then season the insides with salt and pepper. Place the cut pieces of squeezed lemon inside each duck.
- Step 3
Using a sharp roasting fork, lightly prick the skin of the duck all over, pricking just into the fat of the duck and not penetrating the flesh.
- Step 4
Place the ducks breast side down on racks in a roasting pan. It is very important that the ducks be on racks. Even cake racks set into the roasting pan will do.
- Step 5
Roast the ducks for one-and-a-half hours, turn them breast side up and roast one-and-one-half hours longer.
- Step 6
If the ducks are going to be served simply roasted, then at the end of the three hours' roasting time increase the oven temperature to 425 degrees and roast the ducks 30 minutes longer. Remove ducks from the oven, allow to rest for 10 minutes, then cut into serving pieces and serve.
- To make a light sauce, pour as much fat as possible out of the roasting pan, leaving just the darker juices. Add some white or red wine or brandy to the pan, simmer the mixture briefly and season to taste with salt and pepper. Stir in a spoonful or two of balsamic or sherry vinegar and use this sauce to moisten the duck. For a thicker sauce, dissolve a teaspoon or two of cornstarch in cold water and add that to the sauce, heating it until the sauce thickens.
Private Notes
Comments
I cooked only one 5lb duck for Christmas. I did reduce the cooking time to 3 hours total and raised the temperature 30 minutes before. I really enjoyed this recipe for its simplicity. I will definitely make it again.
Until I found this recipe, we always used the Giuliano Bugialli's roast duck recipe from his first book. It is also excellent but a tad more complicated. I love this Florence Fabricant recipe also. Next time I will make the sauce.
I cooked only one 5lb duck for Christmas. I did reduce the cooking time to 3 hours total and raised the temperature 30 minutes before. I really enjoyed this recipe for its simplicity. I will definitely make it again.
Could not be simpler.............