Whole Roast Duck: Tips from Culinary Pros

Don’t be intimidated if you have never prepared a whole duck. Although some home cooks mistakenly believe it is more difficult to prepare than other whole birds, cooking a whole duck is an easy kitchen skill to master.

At Maple Leaf Farms, we get to work with some of the best chefs in the world. Here are some of their top tips for preparing whole duck at home:

Roasting a Whole Duck

While roasting a whole duck may take a couple of hours, prepping a whole duck can take just minutes. The result is a tender, juicy duck that is perfect for everyday dining or a special occasion

Crisping the Skin

For extra crispy skin, rub the skin of the raw duck with paprika prior to cooking and put the duck under the broiler for the last few minutes of cooking. Watch it closely to ensure it does not burn.

Carving a Whole Duck

When carving a roasted whole duck, we recommend removing the wings first. Then, you should carve the legs. Finally, carve the duck breast. And don't let the leftover carcass go to waste – make duck stock from the roasted bones.

Butterflying a Whole Duck

If you are pressed for time but still want to enjoy a roasted whole duck, try butterflying it to ensure a much faster cooking time. With this method, you can cook it on the grill or in the oven. Check out our Duck Under a Brick recipe to try it out.

Cutting up a Whole Duck

Although we love whole roasted duck, we know that sometimes you may want to prepare the duck breast and duck legs separately. To cut up a raw whole duck, we recommend starting with the legs then cutting off the breast. Be sure to save the carcass to make delicious soups or duck stock.