Crispy Roast Duck

Crispy roasted duck on a wire rack with cinnamon seasoning rubbed on skin.

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5 from 1 vote

Roasting a duck doesn't have to be fancy.

Prep Time10

Cook Time1 20

Total Time1 45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 67kcal

Author: Carolyn Hetke

Ingredients

5 lb duck Lac Brome or Pekin
1 tablespoon Kosher salt or other coarse salt
1 teaspoon black pepper
1 teaspoon cinnamon optional
2 cups boiling water
5 cloves garlic
½ orange cut in 4 pieces.

Instructions

Preheat oven to 400°F.
Prick duck all over with sharp fork. Be careful to only pierce the skin and fat and not the actual meat. Place duck on a rack in the roasting pan.
Pour boiling water over duck. Allow to cool 15 minutes then drain the water out of the roaster.
Rub the duck all over the outside with the salt, pepper and cinnamon. Place garlic and orange in the cavity.
Put the duck in the oven breast side up. Roast until breast reads 135° F. This should be approximately 20 minutes per pound. Turn duck over after 40 minutes. Check after an hour. Turn duck over again and roast til done. (My duck reached 135° internally in just over an hour.)
To serve, remove the orange and garlic. You can carve and serve. Or you can shred the meat for a ragu.
Reserve the fat runoff for use in roasting vegetables and other uses.

Notes

Note: Traditional wisdom is to roast 20 minutes per pound plus 20 minutes or until breast read 135. My duck roasted in much less than the 20 minutes per pound. Time may vary depending on how meaty the breast is. Check after one hour so you don't over cook.

Nutrition