Ever wondered how to cook duck? It's much simpler than most people think. This Roast Duck has tender and juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect holiday main dish recipe or something you can make any time for a special occasion.
It's a great-looking dish - perfect for any special occasion, and with the holidays coming up, this roast duck will look great on any Thanksgiving menu (my 50 best Thanksgiving recipes), or as a Christmas and New Year's Eve dinner idea. By the way, the honey-balsamic glaze in this recipe DOES NOT MAKE THE DUCK SWEET - I did not want a sweet duck. It only gives a nice crispiness and beautiful look to the duck skin. Your duck will have a very savory and juicy flavor from the garlic and lemon that you'll stuff inside the duck cavity. SO GOOD! Cooking this duck does take some time and effort, which makes it a perfect holiday main dish or a special occasion dinner.
This recipe has very detailed instructions (with step-by-step photos) on how to prepare and cook the duck - which could be very helpful if you've never cooked the duck before. The duck will be roasted in the oven at 350 F for about 3 hours, and in addition to the beautiful duck, you'll end up with a lot of duck fat which I highly recommend you save and use for roasting vegetables, potatoes, and even cooking your breakfast eggs with it!
If you want a really beautiful and festive presentation for your holiday duck, use my recipe for Roasted Brussels Sprouts, Butternut Squash glazed with Cinnamon & Maple Syrup, with Pecans & Cranberries as garnish for the duck (this is what you see on the photo below). You can garnish the duck and decorate the serving platter with these colorful veggies - they will have all the holiday colors and flavors and will look very pretty with duck:
How to prepare a whole duck for roasting
Step-by-step photos and instructions start here (the complete recipe without photos is at the bottom of this post). I recommend that you read and look through these photos and then scroll down to the recipe box itself for more condensed version of the recipe (without photos).
If using frozen duck, make sure it's completely defrosted (defrosted in the refrigerator for a couple of days). Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels:
Set the duck on the working surface. Score the duck's skin on the breast side in a diamond pattern, making sure you only cut the skin, without reaching the meat. The 2 deep cuts to the right of the photos is the example of how NOT TO SCORE, but it's still OK, as I did not cut through the meat but did reach the meat in those 2 cuts on the right:
The duck breast should be scored in a diamond pattern:
This is what the duck should look like, breast side up, scored (see 2 deep scores on the right - try not to do that but it's OK as long as you don't cut into the meat itself):
Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don’t need to poke the duck legs as the skin is pretty thin there (except for where the duck legs connect to the duck body).
Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over.
Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking).
The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside.
Tie the duck legs with butcher’s twine or butcher's string (or, in my case, I just used folded aluminum foil to tie up the duck legs, because I forgot to get butcher's twine):
Place the bird breast side up on a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck).
How to roast a duck in the oven
THIS IS A RECIPE OVERVIEW WITH STEP-BY-STEP PHOTOS. SCROLL DOWN TO THE RECIPE CARD TO SEE THE COMPLETE RECIPE.
Here is the recipe for a duck cooked to the final internal temperature of 165 F (well-done, not dry, not overcooked, just juicy and well-done). Use an internal meat thermometer at all times to guide you through the process. Adjust the cooking times proportionally if you prefer to cook your duck medium (140 F internal temperature) or medium-rare (130 F internal temperature).
1) Roast the duck for about 40 minutes at 350 F, breast side up, then remove the duck from the oven, it should look like this after the first 40 minutes of roasting:
2) Then, flip the duck breast side down, and roast for 20 or 40 minutes at 350 F breast side down. After 20 minutes of roasting, check the duck's internal temperature with an instant meat thermometer. If the temperature reaches 140 F, proceed to the next step. If the meat temperature is below 140 F, roast the duck for 10 or 20 more minutes or until the temperature reaches 140 F. The duck should look like this - it's breast side down on this picture:
3) Remove the roasting pan with the duck from the oven, careful not to spill the juices (fat) in the roasting pan. Carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.
4) In a small bowl, combine ½ cup of balsamic vinegar with the freshly squeezed juice of 1 lemon and ¼ cup of honey. Set the duck breast side up again on the roasting rack in the roasting pan. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 40 minutes at 350 F, brushing every 10 minutes with the mixture. Continue to measure the duck's internal temperature with the meat thermometer.
5) Add more honey to the mixture if it's too thin; it should be relatively thick. Roast the duck for another 20 minutes, brushing the duck breast side every 5 minutes with honey balsamic mixture.
6) Take the duck out of the oven once the internal temperature reaches 155 F (and after you've briefly broiled it if needed). Let it rest, uncovered, on the kitchen counter for about 15 minutes. During this time the duck will continue cooking in residual heat until it reaches 165 F.
In the end, the duck should be nicely browned with crispy skin like this:
Untie the legs:
If you want a really beautiful and festive presentation for your holiday duck, use my recipe for Roasted Brussels Sprouts, Butternut Squash glazed with Cinnamon & Maple Syrup, with Pecans & Cranberries.
You can garnish the duck and decorate the serving platter with these colorful veggies - they will have all the holiday colors and flavors and will look very pretty with duck:
Thanksgiving side dishes
- Garlic and Bacon Green Beans - crispy and crunchy green beans sautéed with garlic and bacon in olive oil and butter on stove top.
- Creamy and Crunchy Salad with Peas, Bacon, and Pecans - easy and beautiful side dish for Thanksgiving!
- Dijon Mustard Brussels Sprouts with Bacon, Apples, and Gorgonzola cheese - Brussels sprouts smothered in heavy cream and mustard with bacon, apples, Gorgonzola cheese and nutmeg. Cooked on stove top.
Roast Duck Recipe
Ingredients
Roast Duck
- 6 lb whole Pekin duck
- salt
- 5 garlic cloves chopped
- 1 lemon small or medium, chopped
Glaze
- ½ cup balsamic vinegar
- 1 lemon , freshly squeezed juice
- ¼ cup honey
Instructions
HOW TO THAW FROZEN DUCK
- If you purchased frozen duck, make sure to defrost the frozen duck in the refrigerator for a couple of days. Once the duck is completely thawed (in the refrigerator), take the duck out of the refrigerator 30 minutes before cooking to bring it more or less to room temperature.
PREHEAT THE OVEN TO 350 Fahrenheit
- Preheat oven to 350 degrees Fahrenheit. Prepare a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck).
PREPARE THE DUCK
- Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.
- Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, ensuring you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don’t need to poke the duck legs as the skin is pretty thin there (except where the duck legs connect to the duck body). Season the duck generously with salt both inside the duck's cavity and outside on the skin, legs, and all over. Place the duck breast side up. (refer to step-by-step photos on scoring duck's skin above this recipe card - please scroll up).
- Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine.(again, refer to the step-by-step photos above).
GENERAL GUIDELINES on roasting the whole duck safely in the oven
- Before you go ahead with the recipe, please review these general guidelines.
- According to USDA, to safely cook the duck in the oven at 350 Fahrenheit you have to cook it for 30 minutes per pound, which equals 3 hours for a 6-pound duck. Of course, one should use a meat thermometer and cook the duck to one's preference (medium-rear, for example), but at your own risk. 🙂 Here is the link for the USDA's safe cooking guidelines for whole ducks.
- The duck is considered safe to eat (according to USDA) when an internal temperature reaches 165 °F using a meat thermometer. That's when it's well done. If you take the duck out of the oven once the internal temperature is 155 F and let it sit for 10-15 minutes on the counter until it reaches 165 F - the duck will be well-done, delicious, and safe to eat. Check the internal temperature in the thigh's and wing's innermost part and the breast's thickest part.
- If you prefer to cook your duck rare or medium-rare, the internal temperature (as measured by a meat thermometer) at which you take it out of the oven is 130 Fahrenheit. For medium, take it out at 140 Fahrenheit. But it could be not safe to eat (according to USDA). Do so at your own risk. 🙂 The USDA recommends roasting the duck for 30 minutes per pound at 350 F to be safe.
RECIPE OVERVIEW
- With these considerations in mind, here is the recipe for a duck cooked to the final internal tempearture of 165 F (well-done, not dry, not overcooked, just juicy and well-done). Use an internal meat thermometer at all times to guide you through the process. Adjust the cooking times proportionally if you prefer to cook your duck medium (140 F internal temperature) or medium-rare (130 F internat temperature).
HOW TO ROAST THE DUCK IN THE OVEN
- Step 1. Roast for 40 minutes. Place the bird breast side up on a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, uncovered, breast side up, for 40 minutes at 350 F.
- Step 2. Roast for 20 minutes (or up to 40 minutes). Flip the duck on its breast and roast it breast side down (roast the other side) for 20 more minutes, uncovered, at 350 F. After 20 minutes of roasting, check the duck's internal temperature with an instant meat thermometer. If the temperature reaches 140 F, proceed to the next step. If the meat temperature is below 140 F, roast the duck for 10 or 20 more minutes or until the temperature reaches 140 F. Keep in mind this recipe is for a well-done roasted duck. Please take a look at the 2 sections above GENERAL GUIDELINES and RECIPE OVERVIEW if you want your duck roasted medium or medium-rare. And always use a MEAT THERMOMETER.
- Step 3. Remove duck fat. You now have roasted the duck for 1 hour (or 1 hour 20 minutes total). Remove the roasting pan with the duck from the oven, careful not to spill the juices (fat) in the roasting pan. Carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.
- Step 4. Make a honey-balsamic glaze and roast for 20 minutes, brushing the duck with the glaze. Flip the duck breast side up again on a rack in a roasting pan (the pan will have no fat juices now). In a small bowl, combine ½ cup of balsamic vinegar + the freshly squeezed juice of 1 lemon + ¼ cup honey. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 20 minutes at 350 F, brushing every 10 minutes with the mixture. Continue to measure the duck's internal temperature with the meat thermometer.
- Step 5. Roast for 20 minutes and continue brushing the duck with the glaze. Add more honey to the mixture if it's too thin; it should be relatively thick. Roast the duck for another 20 minutes, brushing the duck breast side every 5 minutes with honey balsamic mixture.
- Step 6. Broil the duck (optional and if needed). You can carefully broil the duck for about 5 or 10 minutes (check it regularly to ensure it doesn't char too much). Broiling the duck is a great option if the skin is not crispy enough. It will speed up the caramelization of the skin if your duck is already cooked to a desired internal temperature (as measured by a meat thermometer).
- Step 7. Remove the duck from the oven. Remove the duck from the oven once the internal temperature reaches 155 F (and after you've briefly broiled it if needed). Let it rest, uncovered, on the kitchen counter for about 15 minutes. During this time the duck will continue cooking in residual heat until it reaches 165 F.
- Step 8. Discard the lemon. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve!
Notes
Updated recipe
I updated this recipe on October 28, 2023, to make it comprehensive. Let me know in the comments what you think (if the updates are helpful) or if you "miss" the old recipe (which I can repost).Why is the calorie amount in the Nutrition Section so huge?
The huge calories (about 3,000 calories per serving) you see on the nutrition label (the nutrition info on my site is approximate anyway!) include a large amount of duck fat rendered when you roast the duck. You will not eat this fat with the duck (it's rendered and then removed from the roasting pan). But you can save it and use some of it to roast the potatoes or eggs for the next several days.Duck's weight matters!
Ducks come in different sizes. The recipe, as written, is for a 6-pound duck. If your duck is half that size (3 pounds), adjust cooking times accordingly (in half). Use a meat thermometer as your guidance.Looking for Thanksgiving side dishes to serve with duck?
I have created a comprehensive recipe collection of 60 Thanksgiving side dishes conveniently categorized by ingredient: Green Beans, Butternut Squash, Sweet Potatoes, Brussels Sprouts, Potatoes, Acorn Squash, Spaghetti Squash, Asparagus, Broccoli, etc. It's a great resource to browse through for a last moment holiday inspiration! This side dishes will also work great for Christmas and New Year's Eve.Looking for a complete Thanksgiving menu?
Be sure to check out my 50 Best Thanksgiving Recipes (The Complete Holiday Menu) - it includes everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast. This holiday menu features proven, tried, and true Thanksgiving dishes that have been reader favorites for years (I've been publishing recipes since 2012).⬇️⬇️ My most popular Thanksgiving side dishes, salads, and desserts are below. They will pair beautifully with the roast duck. I highly recommend you check them out. ⬇️⬇️
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
My most popular Thanksgiving Side Dishes
- Thanksgiving Side Dish with Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
- Roasted Acorn Squash Stuffed with Apples (cooked with brown sugar, cinnamon, and lemon juice)
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
- Roasted Brussels Sprouts with Bacon, Pecans, Dried Cranberries, and Balsamic Glaze
My most popular Thanksgiving Salads
- Fall Pasta Salad with Spinach, Roasted Butternut Squash, Pumpkin Seeds, Cranberries, and Goat Cheese
- Apple Spinach Salad with Pecans, Cranberries, Goat Cheese, and Maple-Lime Mustard Dressing
- Christmas Salad with Baby Spinach, Mandarin Oranges, Pomegranate Seeds, Cranberries, Pecans, and Honey-Mustard Lime Vinaigrette
ivette
don't have any balsamic.. do you think apple cider vinegar will work?
Julia
Yes, apple cider vinegar will work.
Cara Hammer
Julia, I never comment on these things but - THANK YOU!! Wish I could post a photo. I'd be happy to email you one. I used your recipe tonight, I've never made a duck before. I bought a fresh duck from a local poultry farmer. This is the best poultry I've had in my life.
I did scald the bird first, and used oranges instead of lemons. Other than that I followed your recipe to a T. I was thankful for something so thorough and fool-proof. PERFECT.
Julia
Cara, your comment made my day! Thank you so much for taking the time to share such thoughtful and positive feedback. I really appreciate it! Glad you liked the recipe. LOVE the idea of using oranges! If you wish to share a photo and have a Facebook account, I just posted this duck recipe recently on Facebook - and you can share your photo in the comments section under the Facebook post if you like. Here is the link to that Facebook post:
https://www.facebook.com/JuliasAlbum/photos/a.467357613284859/3554750991212157/
Monique philippeaux
What do you recommend to stuffed it with
Julia
You can stuff the duck with apples and prunes. Or, any other type of dried fruit. Make sure to stuff the duck right before roasting it in the oven.
Heather
Recipe sounds amazing, so excited to try this tomorrow! Do you think this can be done with a roasting rack and a casserole dish? I cannot find my roasting pan! Eek!
Thank you!
Julia
If it is a large enough casserole dish, you can probably use it with the roasting rack. It depends on how large it is.
Julia
I hope you like this recipe! 🙂
Amanda
Hi Julia,
I’ve been salivating over this recipe for months, and am so excited to attempt it tomorrow. I ended up having to get two 4.5 lbs ducks instead of one bigger one. Would it be a mistake to try to cook booth together on a big pan? If not, do you suggest adjusting cooking temp/times? I do have have two ovens, but was hoping to save on space if possible, especially since the two ovens tend to cook at slightly different temperatures.
Julia
Hi Amanda! If the pan is large enough and the oven is large enough to accommodate both ducks, I don't see why not!
This recipe is for 6 lb duck. If you use a smaller duck I would suggest the following changes (as well as using a meat thermometer early on, after the first 1 hour and 40 minutes of roasting, to check the duck for doneness).
Here is what I suggest:
In the recipe card where it says: Roast the duck for 3 hours in 4 distinctive steps: I would follow step 1 through Step 3 (cooking the duck for 1 hour and 40 minutes total). Then skip step 4 and move to step 5 where you are supposed to cook the duck while brushing it with the balsamic vinegar + lemon + honey mixture for 40 minutes. At this point, check your duck for doneness every 10 minutes. It’s best to use a meat thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer.
If the duck is not cooked to your preference, continue cooking the duck and brushing it with the honey-balsamic mixture, checking it for doneness every 10 minutes.
*****How to know when the duck is done? The duck is done to medium rare if the juices are pinkish when you carefully cut the duck in the fattest part. The duck is well done when juices run yellow-ish color.
*****You can also use a food thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer. Use the meat thermometer early on (after the first 1 hour and 40 minutes of roasting) to avoid overcooking the duck.
Gary
Hi I'm going to try this recipe. This is my first time cooking duck. My duck is only 4.39lbs? How long do I cook it for?
Julia
Hi Gary!
This recipe is for 6 lb duck. If you use a smaller duck I would suggest the following changes (as well as using a meat thermometer early on, after the first 1 hour and 40 minutes of roasting, to check the duck for doneness).
Here is what I suggest:
In the recipe card where it says: Roast the duck for 3 hours in 4 distinctive steps: I would follow step 1 through Step 3 (cooking the duck for 1 hour and 40 minutes total). Then skip step 4 and move to step 5 where you are supposed to cook the duck while brushing it with the balsamic vinegar + lemon + honey mixture for 40 minutes. At this point, check your duck for doneness every 10 minutes. It’s best to use a meat thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer.
If the duck is not cooked to your preference, continue cooking the duck and brushing it with the honey-balsamic mixture, checking it for doneness every 10 minutes.
*****How to know when the duck is done? The duck is done to medium rare if the juices are pinkish when you carefully cut the duck in the fattest part. The duck is well done when juices run yellow-ish color.
*****You can also use a food thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer. Use the meat thermometer early on (after the first 1 hour and 40 minutes of roasting) to avoid overcooking the duck.
Marilin
I'm roasting duck for the first time and will be using your recipe. It is 6.39 Ibs, would you recommend changing anything given the slight weight increase? Also, does the type of duck matter? I noted your recipe indicates Pekin duck, we have a regular/all-natural duck from the local grocery store. Thank you in advance & have a Happy Thanksgiving!
Julia
Hi Marilin! No, you don't need to change the recipe. Just follow as is. It doesn't matter what kind of duck it is as long as it's not a wild duck (if you are a hunter 🙂 ).
Sarah
May I ask why this recipe shouldn’t be used on a wild duck?
Julia
Hi Sarah! Wild duck is generally not as fat as a regular duck. Somebody else posted a comment about a wild duck and I did a little research, so I am going to paste my response here too:
Just looked up Mallard ducks briefly – and those are considered wild ducks and it seems like they are much less fatty than the duck in this recipe. That will definitely call for a few adjustments not to overcook the duck.
Quick research also showed that mallard ducks burn about 12 times more energy (read: fat) in flight vs rest, so it really depends on what kind of activity your mallards were engaged in before you got them. If the mallard has just been resting for a while before you got it, it would be more fat. If it’s been flying around too much – it would be way leaner.
Also, it’s recommended to brine wild duck and geese before cooking. Here is a nice article: https://www.ducks.org/hunting/waterfowl-recipes-wild-game-cooking/waterfowl-cooking-basics
Randy Simpson
I'll make giblet gravy with my duck. I'm cooking everything from inside the duck in a separate baking dish for at least an hour until tender. Let it cool and chop the organs up pretty small pieces like I would garlic. Make a roux and add whole milk till I have a moderately thick gravy. Then add the little pieces of organs and let it simmer for awhile on very low heat. Add your favorite spices to taste. Mom just used salt and pepper. Curious what you would do different with a wild duck, local geese are getting overpopulated and I wouldn't kill a migrating bird myself. Most of my game recipes come from ancestors who hunted hard during the great depression.
Julia
Randy, thank you so much for such helpful feedback! Your gravy sounds amazing!
Ann
Can you prepare the vegetables ahead of time and reheat? I only have the one oven and am concerned about timing
Julia
Do you mean the vegetables that I suggest to be served with this duck, such as butternut squash + Brussels sprouts? Yes, the vegetable side dish can be prepared a day ahead, refrigerated, and reheated when ready to serve (if using nuts, I would add nuts right before serving to make sure they are not soggy).
Judy Lode
Hi Julia,
This sounds like a very good recipe for duck!! Can the duck be prepared a head of time for the cleaning, salting ,garlic and lemons stuffed inside and skin scored. Thank you for your recipe and help!! Have a Happy Thanksgiving!!
Judy
Julia
Hi Judy! Don't stuff the duck in advance for food safety reasons. Do all the preparation right before you are ready to put the duck in the oven. Enjoy the recipe and Happy Thanksgiving!
Bill
How about the giblets?
Julia
I have not done anything with the giblets.
Mikaylee Dickinson
What stuffing/dressing recipe would you recommend for this? I want to replace or add to the garlic and lemons and be able to eat the stuffing that is inside. Thank you in advance! 🙂
Julia
You can stuff the duck with apples and prunes.
Terri
Can I omit the lemon in the glaze and in the cavity? I have a kid alergic to citrus.
Julia
Yes, you can omit it! The duck would still be good!
Nyx
Hello! This looks amazing! I was wondering if you had any tips about roasting a 5lb duck with stuffing? I'm trying to cook my stuffing inside the duck but if not I will just cook it separately
Julia
You can stuff the duck with stuffing right before you put the duck in the oven. The only thing is that the duck cavity is pretty small, but you can definitely stuff it!
Eileen Hanks
My duck is 3 pounds. How long should it cook
Julia
Hi Eileen, I would adjust the cooking times for the duck that is 3 pounds. Here is what I suggest:
In the recipe card where it says: Roast the duck for 3 hours in 4 distinctive steps: I would follow step 1 through Step 3 (cooking the duck for 1 hour and 40 minutes total). Then skip step 4 and move to step 5 where you are supposed to cook the duck while brushing it with the balsamic vinegar + lemon + honey mixture for 40 minutes. At this point, check your duck for doneness every 10 minutes. If the duck is not cooked to your preference, continue cooking the duck and brushing it with the honey-balsamic mixture, checking it for doneness every 10 minutes.
How to know when the duck is done? The duck is done to medium rare if the juices are pinkish when you carefully cut the duck in the fattest part. The duck is well done when juices run yellow-ish color.
You can also use a food thermometer. The cooked duck should measure an internal temperature of 165 °F using a meat thermometer.
Casey Harrington
Hi Julia!
This recipe looks AMAZING! Hoping to do it for Thanksgiving this year! 2 questions!
(1) When you say poke the duck with a knife to release fat, do you mean to actually pierce the skin or just to kind of prod it but not pierce skin to loosen up/release fat?
(2) If I don't have a broiler, is there anything else I can do right at the end? Could I do something makeshift with my little charcoal Weber grill to get the same effect for that extra browning and crunching?
Thank youuuu!
Julia
Hi Casey, I hope you like this recipe!
1) Poke the fatty parts of the duck's skin with a knife by piercing through the skin and almost reaching the meat. That means you only poke where the skin is thick enough.
2) If you don't have a broiler, set the oven temperature to 450 F and see if that does the trick of browning the skin. Broiling is optional, though, the skin should be nice and crispy without broiling.
Happy Thanksgiving!