Crispy Duck Recipe

Prepare the duck

Remove the duck from packaging. Pat the duck very dry inside and out with paper towels. Trim any large excess fat from the cavity and tail. Using a sharp knife or kitchen shears, prick the skin all over in a single layer (do not pierce the meat) — about 40–60 small punctures across breast and thighs to help fat render.

Season the cavity with 1 teaspoon kosher salt. If using five-spice, rub it lightly inside the cavity. Insert green onions, smashed ginger and optional quartered orange/apple into the cavity.

Truss the legs with kitchen twine or tuck the wing tips under the body to ensure even cooking. Sprinkle the outside skin with the remaining 1 tablespoon kosher salt and the black pepper, rubbing gently to distribute.

Scald the skin

Place the duck on a rack set in a roasting pan or over a large bowl. Carefully pour 1 cup boiling water over the skin, working from breast to back, to tighten the skin and remove surface fat. Pat the skin dry thoroughly with paper towels after it cools slightly.

Dry and chill (optional but recommended)

For extra-crisp skin, place the duck uncovered on a rack in the refrigerator for at least 4 hours or overnight to dry the skin. If short on time, dry for 30–60 minutes at room temperature.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the lower-middle of the oven so the duck will sit with good air circulation below.

Whisk together the honey, soy sauce and vinegar in a small bowl to make the basting glaze. Set aside.

Brush or rub 1 tablespoon neutral oil in the bottom of a roasting pan to prevent sticking. Place the duck breast-side up on a rack in the roasting pan.

Roast at 425°F (220°C) for 20 minutes to jump-start rendering and crisping. Then reduce oven temperature to 350°F (175°C) and continue roasting.

After the first 30 minutes at 350°F (so roughly 50 minutes total), begin basting the duck every 15–20 minutes with the honey-soy glaze. Use the accumulated fat in the pan to spoon over the duck as well — this helps crisp and flavor the skin. Roast until an internal temperature of 165°F (74°C) in the thickest part of the thigh (not touching bone). For a 5–6 lb duck expect about 1 hour 45 minutes to 2 hours total cooking time; start checking at 1 hour 20 minutes.

If the skin becomes too dark before the duck reaches temperature, tent loosely with foil for the remaining time. For extra-crisp finish, set oven to broil on high for 2–4 minutes watching closely to avoid burning.

If you used aromatics in the cavity, remove them before carving. Reserve any juices from the cavity for the pan sauce if desired.

Make the pan sauce

When the duck is done, transfer it to a cutting board and tent loosely with foil. Pour off excess fat from the roasting pan, leaving 1–2 tablespoons and all browned bits. Place the roasting pan over medium heat on the stovetop (or transfer bits to a saucepan). Add the sherry or wine and deglaze, scraping up browned bits. Add the duck or chicken stock and simmer until reduced by about one-third (3–5 minutes).

Mix cornstarch and 1 tablespoon cold water to make a slurry; whisk into the simmering sauce and cook 1–2 minutes until slightly thickened. Taste and season with salt and pepper as needed. Strain if you prefer a smooth sauce.

Spoon the sauce into a warm serving dish or drizzle lightly over carved duck.

Let the duck rest 10–15 minutes to allow juices to redistribute. Carve by removing legs and thighs first, then slicing the breasts across the grain into thin slices. Serve skin-side up so pieces remain crisp. Offer pan sauce on the side.