Roast Duck

Method

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1. Remove the giblets and trim any loose fat from the cavity. Pat the duck very dry and leave it uncovered on a rack in the fridge for at least 4 hours.

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2. Heat the oven to 170°C / 340°F. Prick the skin all over with a skewer, especially over the breast and thighs, taking care not to pierce the meat.

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3. Rub the fine salt and pepper over the skin and inside the cavity, then stuff the cavity with the orange, thyme and onion.

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4. Set the duck breast side up on a rack in a roasting tin and roast 1 hour.

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5. Carefully pour the fat from the tin into a heatproof jar, turn the duck breast side down and roast 1 hour more.

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6. Pour off the fat again, turn the duck breast side up, raise the oven to 220°C / 425°F and roast 20 to 25 minutes, until the skin is deep golden and crisp and the thigh reaches 74°C / 165°F.

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7. Rest 20 minutes, sprinkle with the flaky salt and carve.

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Chef’s Tips

• Dry the skin uncovered in the fridge. It is the biggest single help for crispness.
• Prick the skin, not the meat, so the fat can drain.
• Keep the rendered fat. It makes the best roast potatoes.

Pairing Suggestions

• Roast potatoes in duck fat
• Red cabbage
• Orange sauce

Storage & Reheating

Refrigerate carved meat up to 4 days and reheat covered at 160°C for 15 minutes. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.