Roast Duck

Preparation info

  • Two or three

    • Difficulty


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Perhaps the easiest of all roasts to prepare is the domestic duck of America. The reason is that the ducks are so fat that they do not require basting. The best way to cook a duck is to start it at a relatively high heat. You do not even need to put the duck on a rack in order to roast it. The only real burden is that the duck or ducks must be turned in the pan as they cook and the fat from the pan must be poured off as it accumulates. And one word of caution: be sure to use pot holder mitts or hot pads in getting the roasting pan in and out of the oven when pouring off the fat. Most ducks in most markets will be frozen when purchased. The best way to defrost them is to place them in the refrigerator overnight. This way the defrosting takes place gradually. Or they may be defrosted at room temperature for about 5 or 6 hours.