A roasted duck decorated with wedges of orange.

Image Credit: Lesyy/iStock/Getty Images Duck is not typical food fare but has become more mainstream in American cuisine. It is a fatty bird because it swims and needs the fat to help keep it buoyant in the water. Duck is considered dark meat since it flies and therefore uses more muscle. Active muscle requires more oxygen, which gives the meat a darker color. Though duck is a fatty bird, the fat can be removed if the duck is boned and skinned. It is good source of protein, potassium, phosphorus, choline and vitamin A.

  Advertisement
 
In an Oven

Step 1

Preheat the oven to 300 degrees Fahrenheit.

  Video of the Day
  
Step 2

Clean the duck by taking out the innards and removing pinfeathers if needed. Wash the duck with water and pat it dry with paper towels.

Step 3

Pierce the duck’s skin all over with a sharp fork to let the fat render out and spread your favorite seasonings to coat the duck.

  Advertisement
 
Step 4

Place the duck in an oven bag and ventilate according to the oven bag directions. Place the bag with duck in a roasting pan.

Step 5

Cook in the oven for approximately three hours. Remove the duck form the oven bag, place in the roasting pan and raise the oven temperature to 450 degrees Fahrenheit for 20 to 30 minutes to crisp up the skin.

Step 6

Check the duck with a meat thermometer to determine when it is done cooking. The internal temperature should reach 165 degrees Fahrenheit.

  Advertisement
 
Step 7

Let the duck rest for five to 10 minutes before cutting.

  Advertisement
 
In a Microwave

Step 1

Prepare the duck by cleaning and removing the innards and pinfeathers. Rinse the duck under water and pat it dry with paper towels.

Step 2

Pierce the skin of the duck all over with a sharp fork and coat it with your favorite seasonings.

  Advertisement
 
Step 3

Put the duck in an oven bag, ventilate according to package directions and place it in the microwave. Set the timer on high for six to seven minutes per pound.

Step 4

Finish the duck in the oven on 500 degrees Fahrenheit in a roasting pan uncovered for 10 to 20 minutes to crisp up the skin.

Step 5

Check to see if the duck is done with a meat thermometer. The duck should have an internal temperature of 165 degrees Fahrenheit. Let the duck rest for five to 10 minutes before carving.

Things You'll Need

Roasting pan Fork Seasonings Paper towels Meat thermometer Tip When cooking an entire duck, the fat must be gone in order for the bird to be considered done cooking. Thaw frozen duck in the refrigerator, microwave or cold water. Put the duck in a brine 24 hours before cooking. Place other ingredients such as vegetables into the oven bag for added flavor. The duck can be marinated overnight. Flour can be added to the bag to help absorb the juices from the duck. Warning Raw duck can have bacteria on its surface and should be fully cooked before eating. Beware of cross contamination with raw duck and sanitize your work area completely.

  Advertisement
 
  Advertisement
  
  references
  
      Sara Moulton; Duck Confit in an Oven Bag; Sara Moulton; September 2010
    
      Food Network: Roast Duck Recipe
    
      USDA National Nutrient Database: Duck, Domesticated, Meat and Skin, Cooked, Roasted
       




  references
  
      Sara Moulton; Duck Confit in an Oven Bag; Sara Moulton; September 2010
    
      Food Network: Roast Duck Recipe
    
      USDA National Nutrient Database: Duck, Domesticated, Meat and Skin, Cooked, Roasted
    




A roasted duck decorated with wedges of orange.

Image Credit: Lesyy/iStock/Getty Images

Image Credit: Lesyy/iStock/Getty Images

  • Roasting pan
  • Fork
  • Seasonings
  • Paper towels
  • Meat thermometer

When cooking an entire duck, the fat must be gone in order for the bird to be considered done cooking. Thaw frozen duck in the refrigerator, microwave or cold water. Put the duck in a brine 24 hours before cooking. Place other ingredients such as vegetables into the oven bag for added flavor. The duck can be marinated overnight. Flour can be added to the bag to help absorb the juices from the duck.

Thaw frozen duck in the refrigerator, microwave or cold water.

Put the duck in a brine 24 hours before cooking.

Place other ingredients such as vegetables into the oven bag for added flavor.

The duck can be marinated overnight.

Flour can be added to the bag to help absorb the juices from the duck.

Raw duck can have bacteria on its surface and should be fully cooked before eating. Beware of cross contamination with raw duck and sanitize your work area completely.

Beware of cross contamination with raw duck and sanitize your work area completely.

      Sara Moulton; Duck Confit in an Oven Bag; Sara Moulton; September 2010
    
      Food Network: Roast Duck Recipe
    
      USDA National Nutrient Database: Duck, Domesticated, Meat and Skin, Cooked, Roasted