Slow Roast Duck

By • January 25, 2011 • 27 Comments



Author Notes: This Christmas, my family and I went to Washington, DC to visit my sister, Abs, her husband and their two children -- the second of whom was not yet a month old. We decided to do Christmas dinner potluck-style, with my mother and me bringing the veggies, and my sister handling the main event and dessert. She bought a ham and two ducks, which my mother then proceeded to show us how to crisp perfectly on Christmas afternoon.

I had never slow roasted a duck before, and I'll admit I was a little worried about the meat drying out. But my mother insisted that her method -- taught to her by her own mother years ago -- was foolproof. We watched as she pierced the fat of the duck with a carving fork at least thirty times, both front and back, salted the bird all over, and put it in the oven at 250 degrees. As the hours went by, she would periodically remove the duck, pierce it all over again, and then return it to the oven. Once it started to look browned and slightly crisp, she carved it into pieces, turned up the heat a little and stuck the pieces back in the oven on a cookie sheet. They emerged mahogany and almost impossibly crisp and crackling.
Merrill Stubbs

Serves 6 to 8

  • 1 duck, about 5 pounds
  • Kosher salt
  1. Heat the oven to 250 degrees F. Remove the giblets from the cavity of the duck and rinse the bird inside and out with cold water. Dry the duck thoroughly with paper towels, including inside the cavity. Salt the cavity well.
  2. Using a sharp carving fork, pierce the skin of the duck, working at an angle so you don’t cut into the meat, all over. (You want to pierce it at least thirty or forty times, all over the entire bird.) Salt the skin liberally, and place the duck, breast side down, in a roasting pan. Tuck the wings behind the neck and put it in the oven.
  3. Cook the duck, removing it every half hour or so and re-piercing the skin so that the fat can escape. After 2 hours, flip the duck onto its back, piercing the fat over the breast well. After about 3 hours, the duck should start to look crisp and lightly browned. At this point, turn the heat up 350 degrees F and continue to cook for another 30 minutes or so, until dark brown and very crisp. (Alternatively, you can cut the duck into pieces, arrange the pieces on a rimmed baking sheet and return them to the oven to crisp that way.) Let the duck cool for 5 to 10 minutes before carving and serving.
Jump to Comments (27)

Tags: duck, roast, Slow Cooking

Comments (27) Questions (10)

Default-small
Default-small
Default-small

3 months ago PaulaE

Instead of the fork for pricking the skin, I've started using a very sharp knife, going in at a very shallow angle to make sure I'm nicking the skin and not into the flesh. I find this is faster and more precise than using a fork. Maybe my forks aren't very sharp!

Default-small

3 months ago Slem

THANK YOU SO MUCH. YOU SAVED ME FROM A DUCK DISASTER!

Default-small

3 months ago PaulaE

You are quite welcome. We all have to help each other in the kitchen, right? Let us know how it turns out.

Default-small

3 months ago Slem

Please answer a dumb question: In step 3, do you mean an additional 3 hours' cooking time?

Default-small

3 months ago PaulaE

I've made this several times. She means after 3 hours total. Otherwise you'd have cinders!

Stringio

11 months ago Amy Shier Bowen

This recipe turned out really well. I ended up with 2 smallish ramekins of poured-off duck fat. Roasted some potatoes in some of that while the duck finished. I put my duck in a rack because I was afraid of the breast sticking. Next time I think I will do it right in the pan though--I don't think it would have stuck. The tip on salting the cavity well was a good one. My husband and I ate fully half of a 5 lb duck. Duck tacos tomorrow!

Img_2217

12 months ago Melissia Daggett

I cooked this once before and it was perfect! Only problem... I have 3 guys in my house so I didn't get much! Today, I am cooking it again and cooking 2 ducks this time! Thanks for a great recipe!

Merrill

12 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome - so glad you like it!

Stringio

over 1 year ago Bill Fergusson

I cooked this on Christmas day. Good but should have crispier skin.

Default-small

over 1 year ago PaulaE

Where can I find this slant-rimmed baking sheet? I saw Julia Child using one just like it on a 1962 episode of The French Chef (I bought a DVD set!). It looks fabulous, so easy to drain away accumulated fat.

16334_177350088649_8076169_n

about 2 years ago lisina

Merrill, do you want the duck to fit tight in the roasting pan so the fat creeps up around it, or is it better to choose one that will allow it a bit of space? Thanks!

Sushiavatar

over 2 years ago Chantrelle

I have decided that duck is the next thing I'm going to master. I'll try this recipe first, it seems like a good starting point to get used to the fat, etc. Hopefully trying it tonight!

Img_3538

almost 3 years ago Summer of Eggplant

I made this last night, it was great. Thank you. I did pour off the fat about every other time I removed the bird from the oven.

Default-small

almost 3 years ago davegorf

What do you think about this. As one of many sort of small tapas dishes for a couples snack/drinks/poker game if you cut the duck into pieces BEFORE cooking....1. would you have to poke it with a fork at all since there would be a whole side of flesh/skin/fat exposed to heat and a place to let the fat escape; 2. would the cooking time change?

Default-small

over 3 years ago DianneV

do your pour off the fat periodically

Default-small

over 3 years ago JoshATL

Question: how do you cut up the duck after it's been cooking for 3 hours? Isn't it super difficult because it's so hot?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

All you need is a sharp knife and a carving (or other sharp) fork to hold the duck in place!

Sugar.board

over 3 years ago thebreukelenlife

This duck is incredible. Thank you for sharing such an easy, delicious recipe! I only screwed up one way and that's that I don't have a proper roasting pan. I see now why this is important :) At least I know for next time.

Dsc07591-2

over 3 years ago Pattiji

It's 9 pm, and I just pulled my duck out of the oven. It's beautiful, crispy and smells yummy. I actually butterflied it so I didn't have to flip it at all - super easy. It did get a bit smoky in the house during the last 30 minutes when I raised the heat.

Now the discussion is: what/how to use/deal with the fat and drippings?

Default-small

over 2 years ago mig_nyc

cook potatoes in them.

Default-small

3 months ago PaulaE

I save duck fat in small glass Snapware containers and freeze them. I take one out now and then and let it defrost in the refrigerator, and think of ways to use it over the next couple of weeks. I often use a little duck fat instead of butter or oil when pan-frying veggies or meats. A little goes a long way and the flavor is incredible.

Dsc07591-2

over 3 years ago Pattiji

Ok, duck is in the oven! I'll let you know how it goes.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I bet this duck would be terrific shredded and tossed in Mr Hirschfeld's lo main with Chinese celery. I had the best shredded duck lo mein about six months ago, which I keep thinking about, but have never roasted a duck before. That is about to change, soon. Thanks so much for sharing this recipe! ;o)

Default-small

over 3 years ago limonana

Since I've learned this method (both roasting at low temp. and piercing the skin) few years ago I now never roast duck any other way. The result is incredibly tender, juicy, falling-off- the-bones meat. I like to season duck with caraway seeds both inside and out.

Default-small

over 3 years ago Lisa Dobbs

I also roasted a duck this Christmas for the first time ever (also in Washington DC!) - but yours looks to be the better method. I'll try it next time! Thanks!

186003_1004761561_1198459_n

over 3 years ago dymnyno

I remember my mother using a similar method to cook duck. I have always been a little afraid of cooking a whole (domestic) duck because of the incredible amount of fat. It looks delicious, so maybe I will go for it!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I hope you do! And let me know how it turns out.