Thursday, September 7, 2017

Slow Roast Whole Duck

Of late, I really enjoy roasting my meat at a low temperature for longer time. The slow-roasting method minimizes moisture loss resulting in a more tender product. Last weekend, I applied the method to roast a whole duck for our Sunday dinner. Despite the longer roasting time, active cooking time was only about 10 minutes. I had the whole afternoon free after putting the duck in the oven only to be reminded that dinner was ready when the whole house was filled with the amazing aroma from the kitchen.

If you have no time to cook but still yearn for a good Sunday dinner, this is the recipe for you!


1 whole Duck
2-3 oranges (peeled, cut into halves)
1 lemon (peeled, cut into halves)
10 cloves garlic (peeled and crushed)
Sea salt
Five-spice powder


Preheat oven to 120C with fan mode.

Remove duck neck and feet. Clean duck and pat dry all over, outside and the cavity.

Rub the cavity generously with salt and five-spice powder. Stuff and spread out evenly oranges, lemon and garlic into the duck cavity. Use toothpicks or a short metal skewer (cake tester) to seal the cavity.

Carefully using a sharp knife, score the duck breast skin to help rendering the duck fat for a crispy skin. Do not cut into meat as this will dry up the meat during the roasting process. Alternatively, if you are not confident with the scoring, you can poke the duck skin with skewer or knife tip half way through the roasting.

Rub the outside of the duck generously with salt and place it on a roasting rack, breast side up.

Place the roasting rack on a tray two-third from the top of oven. Bake the duck for 3-4 hours, depending on the size of the duck, until the skin turns golden brown. Throughout the 3-4 hours you do not have to flip the duck at all. (Except if you choose to poke the duck skin half way through to release the fats instead of the scoring method.)

Crank up the oven temperature to 220C for another 10 minutes to crisp the skin.

Remove the duck from the oven and let rest for 15 minutes. (You can save the rendered fats for future use)

Remove the stuffing. Carve and serve.


  1. Hi... The Owner of chefandsommelier, i saw your blog there provides cooking tips and more, i'm very thankful to you please keep posting Jean Alberti

  2. Hi. Chef, what ingredient changes will you make to turn this into a CNY dish?

  3. Loved your sous vide beef cheek recipe.So yummy and impressive.

    Keen to try this recipe. But hubby loves his meats rare. What doneness will the duck be,for this recipe? Thanks .


Related Posts Plugin for WordPress, Blogger...