Oven Roasted Crispy Duck

The experience of biting into perfectly oven roasted crispy duck is a true delight. This dish, revered in many cultures, especially in Chinese cuisine, is the epitome of flavor and texture harmony. The crispy skin, the tender meat, and the aromatic spices come together to create a gastronomic experience that is both luxurious and comforting.

The Journey to Perfect Crispy Skin

Achieving that coveted crispy skin is a blend of technique, patience, and the right ingredients. The process begins with selecting a high-quality duck. Freshness is key, as it ensures the meat remains juicy while the skin crisps up beautifully.

Preparation: Start by cleaning the duck thoroughly. Remove any remaining feathers and pat the skin dry with paper towels. This step is crucial as excess moisture is the enemy of crispiness.

Scoring the Skin: Gently score the skin in a diamond pattern without cutting into the meat. This allows the fat to render out during cooking, contributing to a crispier finish.

Seasoning: Generously season the duck with a blend of salt, pepper, and your choice of spices. A classic Chinese preparation often involves five-spice powder, which includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. This combination imparts a deep, aromatic flavor to the duck.

Drying the Skin: For an extra crispy result, let the seasoned duck rest in the refrigerator, uncovered, for several hours or overnight. This drying process further reduces moisture on the skin.

The Cooking Process

Roasting the duck requires a method that ensures even cooking and maximum crispiness.

Initial High Heat: Preheat your oven to 425°F (220°C). Place the duck on a rack in a roasting pan, breast side up. Roast for about 20-30 minutes to kickstart the rendering of fat and the browning of the skin.

Lower and Slow: Reduce the oven temperature to 350°F (175°C) and continue roasting. This slow roasting allows the meat to cook through while the skin continues to crisp. Baste the duck with its own fat every 30 minutes to enhance flavor and promote even browning.

Final Crisping: For the last 10-15 minutes, increase the oven temperature back to 425°F (220°C) to achieve the final crispy finish. Keep a close eye on it to avoid burning.

Serving the Roast Duck

Once roasted to perfection, let the duck rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring moist and flavorful meat. Serve the duck with traditional accompaniments such as steamed pancakes, hoisin sauce, and sliced scallions for a Peking duck experience, or alongside roasted vegetables and a rich sauce for a more Western presentation.

Oven roasted crispy duck is more than a dish; it’s a testament to how easy cooking can be. From the careful preparation to the precise roasting technique, every step is a labor of love that culminates in a meal that delights the senses. Whether enjoyed as part of a dinner party or a cozy family dinner, this dish never fails to impress and satisfy. This is one you really must try.

Oven Roasted Crispy Duck

Oven Roasted Crispy Duck is a delectable dish featuring tender duck meat with perfectly crispy skin, achieved through slow roasting and simple seasonings.

4.79 from 79 votes

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Course: Main Dish

Cuisine: Asian, Chinese

Keyword: Duck, Roast, Spice, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Drying Time: 3 hours hours

Total Time: 5 hours hours 50 minutes minutes

Servings: 6 People

Calories: 1244kcal

Equipment

• Roasting pan with rack
• Kitchen twine
• Basting brush

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Ingredients

 

MetricImperial

• 4 lb duck
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tsp Chinese five-spice powder
• 3 cloves garlic crushed
• 1 knob ginger sliced
• 1 bunch scallions spring onions / chopped
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar

Instructions

Prepare the Duck:

• Remove the giblets from the duck’s cavity and rinse the duck thoroughly under cold water. Pat the duck dry with paper towels.
  4 lb duck
• Using a sharp knife, score the skin in a diamond pattern without cutting into the meat.

Season the Duck:

• In a small bowl, combine the salt, pepper and five-spice powder. Rub the mixture all over the duck, including inside the cavity.
  1 tbsp kosher salt, 1 tsp black pepper, 2 tsp Chinese five-spice powder
• Stuff the cavity with the crushed garlic, sliced ginger, and chopped scallions.
  3 cloves garlic, 1 knob ginger, 1 bunch scallions
• Place the duck on a rack in a roasting pan, breast side up, and refrigerate uncovered for several hours or overnight to allow the skin to dry out.

Roast the Duck:

• Preheat your oven to 425°F (220°C).
• Take the duck out of the refrigerator and let it come to room temperature for about 30 minutes.
• Roast the duck at 425°F (220°C) for 20-30 minutes until the skin starts to brown and some fat begins to render.
• Reduce the oven temperature to 350°F (175°C). Roast for an additional 1 hour and 30 minutes, basting the duck with its own rendered fat every 30 minutes.

Crisp the Skin:

• In a small bowl, mix the honey, soy sauce, and rice vinegar. Brush this mixture all over the duck.
  1 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar
• Increase the oven temperature back to 425°F (220°C) and roast for another 10-15 minutes, watching carefully to prevent burning, until the skin is crispy and golden brown.

Rest and Serve:

• Remove the duck from the oven and let it rest for 10-15 minutes before carving.
• Carve the duck and serve with your favorite accompaniments such as steamed pancakes, hoisin sauce, and sliced scallions for a Peking duck experience, or with roasted vegetables and a rich sauce for a more Western presentation.

Nutrition

Calories: 1244kcal | Carbohydrates: 5g | Protein: 36g | Fat: 119g | Saturated Fat: 40g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 57g | Cholesterol: 230mg | Sodium: 1522mg | Potassium: 682mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 8mg