There's nothing hard about roasting duck to perfection. Follow this simple recipe for perfectly crispy skin and moist meat. You could also add some small potatoes into the roasting tin to cook in the duck fat. Delish!
50 people made this
1 (1.5kg) whole duck
salt, to taste
Method Prep:5min › Ready in:5min
Preheat the oven to 180 C / Gas 4. Rub the duck inside in out with salt.
Place the duck on a roasting rack in a roasting tin and place in the preheated oven.
After 45 minutes of roasting, remove the tin from the oven, and baste the duck with the pan juices. With a fork, lift the duck so that the juices inside can run out. Mix these juices into the pan juices and baste again. Return to the oven.
Continue roasting until the duck is no longer pink at the centre, about 30 to 40 more minutes. Repeat the basting step as often as you wish. The more you baste, the crispier the skin will become.
Duck roasting times
If you have a larger or smaller duck, roast for 22 minutes per 450g (1 lb).