Roast a whole duck in an oven set no lower than 325°F until the thickest part of the breast and thigh reaches 165°F. That is the USDA safe minimum for poultry, and it applies to duck as well as turkey. Some restaurants serve duck breast lower than that; at home, follow the 165°F guidance. See the Thanksgiving guide, Thanksgiving mains, diets and leftovers, and Thanksgiving alternatives to turkey.
Score the skin and start it dry
Pat the duck dry and, if it is frozen, thaw it in the refrigerator first. Use a sharp knife to score the breast skin in a shallow crosshatch, cutting the skin and fat but not the meat. Season with salt and pepper. Set the duck breast-side up on a rack in a roasting pan so fat can drip away. Prick the skin in a few fatty spots if you did not score the whole bird. A 5- to 6-pound duck is a common size and usually serves 3 to 4 people, so plan on more than one duck, or a second main, for a larger table. {intern(‘how-to-cook-cornish-hens-for-thanksgiving’, ‘Cornish hens’)} are another smaller-bird option.
Roast, render, and rest
Roast at 325°F to 350°F. A whole duck often takes about 2 to 2½ hours, but a thermometer is the real test. Spoon or pour off the rendered fat as it collects, and save it in a jar for roasting potatoes later. The skin should turn deep gold. Confirm 165°F in the thickest breast and innermost thigh, not touching bone. Rest 15 minutes before carving. Refrigerate leftovers within 2 hours and reheat to 165°F. Related: how to cook a ham for Thanksgiving if you want a second main.
Carving and what to do with the fat
After the rest, carve the duck like a small chicken: remove the legs at the joint, then slice the breast meat off the bone. The legs can take a little longer than the breast, so if the thigh is under 165°F when the breast is already there, you can return the legs to the oven for a few minutes. Strain the rendered fat, cool it, and refrigerate it in a clean jar. It keeps for weeks and is excellent for roasting potatoes or vegetables the next day. Duck is richer than turkey, so a tart salad or a simple unsweetened fruit sauce is a better partner than another heavy side.
Frequently asked questions
What temperature should duck be cooked to?
USDA guidance is 165°F in the thickest part of the meat for all poultry, including duck. That is the safety recommendation for home cooks.
How do I get crispy duck skin?
Dry the bird well, score the skin without cutting the meat, roast it on a rack, and pour off fat as it renders. A dry surface and rendered fat are what make the skin crisp.
How many people will one duck serve?
A typical 5- to 6-pound duck usually serves about 3 to 4 people. For a bigger group, roast two ducks or add another main dish.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A rack and pan let duck fat drip away so the skin can crisp.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Confirm 165°F in the thickest breast and innermost thigh.
- OXO Good Grips Oven Thermometer — Helps if your oven runs hot during a long roast.
- Granite Ware 19-Inch Oval Roaster Set — A large oval roaster can hold a whole duck if your standard pan is tight.
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