Whole roast duck is a classic dish and the cooking process is very similar to roasting a chicken. You can generate amazing roast duck flavour and succulence which can be carved into slices or slow cooked to be shredded. This method is not recommended if looking to achieve pink breast meat as well as tender, fully cooked legs. There are many different takes on a whole roast duck, from the famous Chinese Pekin to classic Duck a l’Orange.
Simple whole roast duck
- Remove the duck from the fridge to temper before roasting. Save the giblets to add to your stock.
- Prick the skin all over and season generously (this helps to release the rendered fat).
- Roast at 180C on a rack over a tray for 40 mins per KG, plus an extra 20 mins.
- Leave to rest for 20 mins before serving. Pekin Style There are many nuanced methods that go back centuries in Chinese culture. However, the common themes are a process involving: blanching, glazing, hanging, drying, and roasting.
How to make duck stock
How to butcher a whole duck
Interested in adding Whole Duck to your menu?
Contact our foodservice account manager James for more details on how to get Gressingham on your menu.