To Roast a Duck

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This method of roasting a duck, which I use for both Western and Asian dishes, involves double cooking.


  • 1 × 2 kg (4 lb 8 oz) duck, wing tips and tail removed
  • a splash of vegetable oil
  • sea salt


    Put the duck on the chopping board and remove the fat deposits in the cavity. Cut the neck off and remove the first two wing joints, then season inside and out with salt. Put the duck in a bamboo steamer and steam over boiling water for 45 minutes, making sure not to boil the pot dry. When cool enough to handle, put on a board and remove the legs. Cut the backbone out and cut the two breasts down the middle, leaving the breastbone in place.

    Preheat the oven to 220°C (425°F/Gas 7). Rub the duck pieces with the vegetable oil and season with sea salt. Put in a roasting tin, skin-side-down, and cook for 15 minutes, then turn over. Pour out any excess liquid and cook for a further 15–20 minutes. The duck should be cooked through and the skin crisp; remove when done.