Grandma’s Roasted Duck

Roast Duck Tips

Where can you purchase duck to make this recipe?

A little planning is important when making roast duck. Call your local butcher to be sure they have a domestic duck in stock, or place a special order. Most large supermarkets carry frozen, whole ducks, but then time is needed to safely thaw in the refrigerator.

How do you know if the duck is cooked properly?

Cook a whole duck for 15 to 20 minutes per pound. The duck is done when a thermometer placed in the thickest part of the thigh reads 180 degrees, or in the breast, 165 degrees for medium and 180 degrees for well done. (If desired, the breast can be consumed while still pink, as long as the temperature is at least 165 degrees.) For best results, don’t forget to let the duck rest 15 minutes before carving. Serve with cranberry wild rice or roasted root vegetables and it’s a hearty, comforting meal!

What can you do with the skimmed duck fat from the roast duck?

When it’s time to clean up, don’t discard the drippings. Strain the drippings through a coffee filter or fine mesh sieve and store in the refrigerator for up to 1 week. It also freezes beautifully and can be stored in a tightly covered container for up to 3 months. You can use the stored duck fat as you would butter or bacon fat for sauteing vegetables and pan-frying steak. Or, try mixing it with fresh minced herbs and rubbing on the outside of a chicken before roasting. Making hashbrowns or roasting potatoes in leftover duck fat always yields golden brown, crisp and rich results!

—Catherine Ward, Taste of Home Prep Kitchen Manager