Whole roasted duck

[Galileo126]

The problem with roasting a whole duck is that the breast is usually cooked on high heat and usually served medium rare, while the legs/thighs require longer slower cooking (like confit).

My question is.. does anyone have any success in roasting a whole duck that (a) doesn't dry out the breast and (b) still cooks the legs/thighs without undercooking?

I've roasted only 2 ducks in my life, and can't seem to find that balance. If you ask a chef about how best to cook a whole duck, their answer usually is "Don't." (That is, carve it up and treat the various parts differently.)

Thanks in advance for your ideas and suggestions.



-g

[OffWithTheirHeads]

1. I don't know but my new oven arrives tomorrow and I have a duck in the freezer

So I will be watching this thread. I know you can buy whole roast duck cooked perfectly at some of the Asian markets and it is delicious so it CAN be done.

[canoeist52]

2. Try cooking it upside down

lets the fat and juices run into the breast. If it's a wild duck - might need to wrap it in bacon as there is little fat under the skin. Store-bought duck usually is loaded with fat - no bacon needed.

[Galileo126]

3. It'll be a commercial duckling

About 5 lbs.

So yeah, that makes sense re: upside down. Cool tip. I would flip it over in the last 10-20 mins to get the top skin all crispy (at a higher oven temp).

And I can't wait for the extra reserved duck fat - here comes oven-roasted potatoes in duck fat!

[Retrograde]

4. I roast mine upside down as well

and make shallow slits in the breasts to let the fat out (save it for future use - it's better than bacon fat for sautees).

It helps if you have a rack that holds the duck out of the drippings as it roasts.