This easy Crispy Roast Duck recipe will be your go-to every time you want tender, moist meat with a super crispy duck skin.
Crispy Roast Duck Recipe
To get that super cripsy duck skin, and yet keep the meat moist and juicy is a skill. But in this simple recipe, I’ll walk you through the do’s and don’ts so that you get the perfect outcome every time.
1 Dry the Duck Skin
Any moisture on the skin of the bird as it goes in the oven may lead to a soggy bird. Pat the skin all over with clean kitchen paper first and find yourself in crispy kin Nirvana!
2 Salt = Crispy Skin
Once the skin is nice and dry, rub, massage and wipe salt all over the duck.
Try to get it all over, in all the crevices, nooks and crannies.
Some of it will fall off, not having much moisture to stick to.
But don’t worry there will still be plenty stuck to the skin.
3 Use a Rack in Your Baking Dish
By using a wire rack or trivet in your pan, you’ll be raising the bird away from the bottom of the pan.
This will allow any fat to drip down into the tray, and allow airflow right the way round the bird resulting in extra crispy skin.
4 Start with High Oven Heat, then Reduce the Heat.
That initial blast of heat will ensure the skin gets nice and crispy.
Then by reducing the heat in the oven, the whole bird will cook through without it burning or drying out.
I cook the duck using the above method.
Then shred the skin and meat with two forks.
I also make these cute little soft tortillas and serve in this fun Chinese & Mexican fusion recipe – Cripsy Duck Tacos!
Let me know if you’d like that recipe too, and I’ll be sure to share it with you soon!
- 1.5 kg duck free range
- 1 tbsp sea salt
- 1 tbsp favoruite spice blend (optional)
Preheat the oven to 180C / 350F / Gas 4.
Pat the duck dry with paper towels. To get a really crispy skin, do make sure there is no moisture left on the bird.
Rub the salt (and spice blend if using) into the skin of the entire bird.
Don't forget the wings, legs and the sides of the duck. The salt will really help crisp the skin up.
Place the duck on a rack in a roasting tin, and roast for one hour.
The rack will allow airflow around the bird, ensuring extra crispy skin.
Remove from the oven and drain off any fat.
Reduce the heat to 140C / 275F / Gas 1
Replace the duck in the oven and cook for 3 more hours, draining the accumulated oil off occasionally. If the skin gets too dark, or look like it may burn, cover loosely with foil.
When the cooking time has elapsed, the skin should be golden and crispy, and the meat should be so tender that it falls off the bone.
Leave the duck to rest for 15 minutes before shredding the meat with two forks.