Slow Cooked Duck (Whole Roasted Duck)
Slow cooked duck is whole roasted duck with juicy meat and perfect, crispy skin. This is a simple, but delicious entree packed with flavors.
Prep Time5 minutes mins
Cook Time2 hours hrs 30 minutes mins
Total Time2 hours hrs 35 minutes mins
Course: Dinner, Entree
Cuisine: British
Keyword: crispy, duck, easy, juicy, roast, roast duck, whole duck
Servings: 4
Calories: 772kcal
- 4 pound whole duck
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 orange (or other vegetables)
Pre-heat the oven to 425 F / 220 C.
Remove any giblets, which may be stuffed in a bag in the duck. Tie the legs together using twine or kitchen string.
Season the duck with salt and pepper, and use a fork or skewer to poke holes all over the skin. Cut an orange in four quarters, and place it in a roasting pan or baking dish. Place the duck on top of the orange pieces, as this will keep the meat elevated.
Roast the duck for about 20 minutes, then turn it down to 300 F / 150 C. Continue to roast for about 2 hours. If your duck is larger than average, it might have to roast for up to 3 hours.
Allow the duck to rest for about 30 minutes before carving. This allows the juices to settle in the meat.
- Store leftover cooked duck in a refrigerator for up to 3 days. Reheat it in a microwave or oven, or serve it cold.
- You can adjust the seasoning to suit your preferences. Feel free to use any spice mixes, herbs or spices that you like.
- Use the duck fat from the roasting dish to make perfect crispy roasted potatoes.
- Make sure to pierce the skin on the duck to prevent it from puffing up.
- The exact cooking time required can vary. Use a meat thermometer to ensure that the internal temperature of the meat reaches 165 F / 74 C.
Calories: 772kcal | Carbohydrates: 1g | Protein: 22g | Fat: 75g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 36g | Cholesterol: 145mg | Sodium: 411mg | Potassium: 403mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 5mg