Josceline Dimbleby

Roasting Duck or Goose

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Because these birds are so fatty they do not need extra fat to keep them moist but they do need basting during cooking. For a rich, dark glaze and crisp skin on roasted duck or goose I often rub the skin with honey or caster sugar as well as salt about 30 minutes before the end of cooking.
For a flavoursome gravy to serve with roast duck, I nearly always put 2 orange halves in the body cavity. This way the mingled juices can be poured out at the end of cooking to be added to the gravy.

  • Place the duck or goose on a rack in the roasting pan and prick the skin all over with a fork. This allows the fat to run out during roasting and helps the skin become crisp and golden. Save the fat for roasting potatoes.