Crispy Roast Duck in 4 Easy Steps

You can make this Crispy Roast Duck without a lot of fuss or muss in 4 easy steps.

The main thing with duck is that you don't want to overcook the breast or it will be tough.

USDA guidelines would have you cook the meat to 165 degrees internal temperature. This is the target for the leg meat in order to break down the connective tissue and tenderize it. Most chef's will tell you to serve the breast medium rare, which is the 135-140 degree range.

The reason that, in practice, this is how duck is served is because duck is not known to be a carrier of salmonella and the meat is more similar to lamb or beef than poultry.

The traditional roasting time is about 20 minutes per pound plus 20 minutes at about 400 degrees. My 5 lb duck was done (ie breast at 135 degrees) in about an hour and 20 minutes - far less than the 2 hours the traditional chart would have indicated. So I advise you to check the internal temperature after about an hour and see where you stand.

When you roast duck you will want to prick the duck skin just through the skin and fat layer. This allows the fat to render off during roasting. Be careful not to pierce the actual meat or it will be dry.

I roasted the duck on a rack to allow the fat to drain off without soaking the duck. Then you can pour off all that goodness and use it to make deliciously rich vegetables like these Roasted Potatoes and Carrots in Duck Fat.

The boiling water poured over the duck helps tighten the skin and adds to the crispiness.

I don't find duck to be very fleshy so I would say a 5 lb duck would give you 2 breasts and 2 legs ie about 6 servings if you slice the breast (against the grain by the way).

I actually shredded the legs and the breasts and used the meat in this Venetian Duck Ragù... which is absolutely incredible! You could also serve the breast on its own and use the leg meat in this Duck Risotto which is rich enough to be its own main course

Wine Pairing with Crispy Roast Duck

You have a lot of choices here because duck is poultry that approaches lamb or mild beef.

My first choice would be a Pinot Noir followed by a Southern Rhone GSM blend. They are medium bodied without a lot of oak influence. An Italian Barbera or Amarone will also work.

On the white spectrum I would look for a savoury Chardonnay perhaps a Pouilly-Fuissé or a California style, fairly rich and a touch buttery. An oaked Chenin Blanc could work too. Look for medium to full bodied described as rich.