Ultimate Roast Duck
This is the definitive way to cook your whole Cornish duck, ensuring a perfect Sunday roast, every time.
- 1 Whole Duck
- Big Pinch Salt and Pepper
Check the cavity is empty and weigh the duck.
Pour a kettle full of boiling water slowly over the duck then pat dry with kitchen towel.
Season generously with salt and fresh ground black pepper.
Using a cocktail stick, make small perforations in the skin. This will enable the juices to pour out in cooking and crisp the skin.
Place the duck breast side down on a rack in a roasting tin.
Roast for 1 hour in the centre of the oven. You can drain the rendered fat into a jar to keep for roasting potatoes.
Turn the oven down to 180°C/gas mark 4 and turn the duck over so the breast is facing up.
Roast for approx:
35 minutes for 2kg
45 minutes for 2.3kg
1 hour for 2.6kg
This is a guide only as times will vary depending on the size of the duck and the oven used.
When the time is up, remove the duck from the oven and keep it in a warm place to rest for about 15-20 minutes.