Salted Duck Recipe

Clean and prepare

Remove duck from packaging. Take out and reserve giblets if present. Pat the duck thoroughly dry inside and out with paper towels; moisture prevents proper crisping and salt adhesion.

Score the skin

Using a sharp paring knife, lightly score the skin and fat of the breast and legs in a crosshatch pattern without cutting into the meat (make shallow cuts about 1/8 inch deep). This helps render fat and allows salt to penetrate.

Salt and season (dry-brine)

Combine the kosher salt and freshly ground black pepper. Rub approximately 2/3 of the salt mixture over the outside of the duck, working it into the scored skin. Place the remaining salt mixture inside the cavity and rub it on the inner surface. Tuck smashed garlic, thyme sprigs, quartered orange, and halved scallions into the cavity. Do not oil the skin at this point.

Dry-brine rest

Place the duck on a rack set over a rimmed baking sheet breast-side up. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. This drying period firms the skin and lets the salt penetrate. If refrigerator space is tight, cover loosely with a single layer of paper towel but keep the cavity open.

Bring to room temperature

Remove the duck from the refrigerator 30–45 minutes before roasting to take the chill off. Pat the skin again if any condensation forms.

Preheat oven and arrange

Preheat oven to 425°F (220°C). Place the duck on a rack in a roasting pan breast-side up. Pour about 120 ml (½ cup) water into the bottom of the pan to catch drippings and prevent smoking. Trim any excessively long wing tips if desired.

Initial high-heat roast

Roast at 425°F (220°C) for 20 minutes to render fat and begin browning the skin.

Lower heat and continue roasting

Reduce oven temperature to 350°F (175°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). For a 5–6 lb duck this typically takes 60–80 more minutes. Every 20–25 minutes, carefully spoon or baste accumulated fat from the pan into a heatproof container (reserve for other cooking uses).

Crisp the skin (optional glaze)

If you want extra glossy, slightly sweet skin, brush the duck with 1 tsp of honey or maple syrup mixed with 2 tsp neutral oil during the last 10 minutes of roasting. Return to oven and roast until skin is deep golden and crisp.

Rest and carve

Remove duck from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes to allow juices to redistribute. Carve: reserve pan drippings for sauce or discard. Serve slices of breast and carved legs with any desired sides.

Render and reserve fat: As the duck roasts, collect the rendered fat from the roasting pan every 20–25 minutes into a clean heatproof jar. Strain when cool and refrigerate for later use (excellent for roasting potatoes).

Deglaze pan (optional): After removing the duck, place the roasting pan over medium heat on the stovetop (or transfer pan juices to a skillet). Add 120 ml (½ cup) water and scrape up browned bits to make a simple jus. Reduce slightly, season to taste, and strain. Serve alongside duck.

Storage: Refrigerate leftovers within 2 hours. Keep carved duck in an airtight container for up to 3–4 days.