Shredded Roast Duck
- Total Time
- 5 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 14- to 6-pound duck
- Kosher salt and freshly ground black pepper, to taste
- Barbecue sauce or hoisin sauce, to taste
Preparation
- Step 1
Heat oven to 325. Remove giblets and neck from duck cavity, and discard or reserve for another use. Cut off excess fat from duck cavity. Place duck on a rack in a deep roasting pan, breast-side up, and season with salt and pepper. Then slide the pan into the oven and cook, undisturbed, for 2 hours.
- Step 2
Remove duck from oven, and use the point of a sharp knife to prick the skin of the bird, all over the breasts and thighs. Return bird to oven, and cook for 1 to 2 more hours, or until an instant-read thermometer inserted into the thigh measures around 155 degrees.
- Step 3
Increase oven temperature to 450, and cook until the duck is golden and crisp, 15 to 30 minutes.
- Step 4
Carefully remove the roasting pan from the oven, and transfer the duck to a cutting board. (Let the fat in the pan cool, then store it, covered, in the refrigerator. It is an excellent medium for roasting potatoes.) Allow the duck to rest for a few minutes, then shred it, using two forks to pull the meat apart. Add your favorite barbecue sauce, to taste, or your favorite hoisin sauce, to taste. Keep warm.
Private Notes
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Cooking Notes
Barbara
oh my. So easy and delicious. I patted it dry before seasoning and didn't even have to turn up the heat. We will use the leftovers for lo mein or fried rice or soup or....
ArtSpring
Tent the duck loosely with aluminum foil. Also use a larger pan that you'd expect to use.
Doug
Any thoughts on how to minimize the splattering of the grease during cooking? My oven always looks a mess afterwards!
Macbklyn
What a great recipe. I followed it exactly as written and loved the result. Thanks Sam.
Marvin
The add half hour at 450 is unnecessary. Crispy skin and tender meat was achieved in 3 hours at 325. Pricking the skin after two hours is essential. Good recipe
Lee
Worked well by scoring the duck skin on breast and legs. It helped render the fat and crisp the skin. You can rub salt/pepper and any other rub into the scored skin. Used the bones and bits and made a delicious duck stock which I then used for the NYT French Onion Panade recipe.
CC Baker
This is my go to recipe for roasting duck. I had a sizeable one, so I spatchcocked it, trimmed excess skin, inverted the rack in my roasting pan and threw onion halves on the rack/under the meat. This made more surface area for crispy skin, and the meat cooked evenly. I tented the sides with foil to capture all the drippings (and save my oven!). The bones will go to soup, the drippings (and cracklings) will be used to make plenty of amazing dishes, and the meat will be used a few ways.
Danielle
Many many times ......I raise birds ..Peking ducks.toulous geese and turkeys... ditch the barbeque sauce..make homemade mayo with a touch of Spicey mustard ..serve on french bread .. as far as that beautiful butter from the duck or goose ... I render the fat from the birds (ducks and geese) when using such in baking and regular cooking one has taken it to a new level ... in Europe always use for such as well as here..
Elena
Turned out perfectly, we did not need to complete the last step for browning but our bird was a bit on the smaller side. Followed a tip from another recipe to add water to the roasting tray to avoid splatter which worked very well. Shredding is a great task for a friend to handle who is eager to assist with getting dinner ready. Using the leftovers to make a stock, we'll see how that turns out!
Susan
I use my Oster electric roaster to cook duck. It keeps the grease contained and it is easier to clean afterward compared to using my oven.
dhwsmith
My oven is accurate but my duck was over 165 in about three hours. And it was cold to start.
Joshua
Cooked this exactly as per the recipe to tremendous results. Less fat released than expected and the meat just fell off the bone. Served with pancakes, cucumber, spring onions, and hoisin sauce for a sublime 'Fakeaway' dinner. The giblets and carcass have been put to use to make stock.
CC Baker
This is my go to recipe for roasting duck. I had a sizeable one, so I spatchcocked it, trimmed excess skin, inverted the rack in my roasting pan and threw onion halves on the rack/under the meat. This made more surface area for crispy skin, and the meat cooked evenly. I tented the sides with foil to capture all the drippings (and save my oven!). The bones will go to soup, the drippings (and cracklings) will be used to make plenty of amazing dishes, and the meat will be used a few ways.
cynthia
Duck was at 175/180 in less than two hours. It wasn’t seemingly very fatty but weighed in at 5lbs, so I’m not sure what happened. My oven isn’t known for being hot. Next time I’ll watch it more closely; maybe the recipe could suggest checking the temp at the hour mark just to be sure.
Barbara Jaccoma
Still a great recipe-I add star anise and salt when I let it dry out in the fridge and then a little five spice powder when it roasts. And save the bones for soup or to enrich already made chicken stock and then make congee with it and then.....
Susan
I use my Oster electric roaster to cook duck. It keeps the grease contained and it is easier to clean afterward compared to using my oven.
Jeff James
I've had pressed duck in restaurants, with crispy, crackly duck meat. How does one achieve that?
Barbara Jaccoma
Apparently there is something call a duck press-got me but that is the answer.
Randi
the only negative was that I stabbed myself with the shredding forks. Other than that, a major success!
Ljd
Absolutely perfect method for roasting duck.
Lee
Worked well by scoring the duck skin on breast and legs. It helped render the fat and crisp the skin. You can rub salt/pepper and any other rub into the scored skin. Used the bones and bits and made a delicious duck stock which I then used for the NYT French Onion Panade recipe.
Elena
Turned out perfectly, we did not need to complete the last step for browning but our bird was a bit on the smaller side. Followed a tip from another recipe to add water to the roasting tray to avoid splatter which worked very well. Shredding is a great task for a friend to handle who is eager to assist with getting dinner ready. Using the leftovers to make a stock, we'll see how that turns out!
Danielle
Many many times ......I raise birds ..Peking ducks.toulous geese and turkeys... ditch the barbeque sauce..make homemade mayo with a touch of Spicey mustard ..serve on french bread .. as far as that beautiful butter from the duck or goose ... I render the fat from the birds (ducks and geese) when using such in baking and regular cooking one has taken it to a new level ... in Europe always use for such as well as here..
michele stone
Some say roasting a duck is difficult work. It is not. It can be messy, though, so make sure you have a roasting pan that can accommodate the enormous amount that renders out of the bird during its roughly four and a half hours in the oven. (Save it for roasting potatoes!) When the meat has cooked, use a couple of forks to shred it, then moisten it with your favorite barbecue sauce, hoisin sauce, gochujang sauce or gravy, and serve with rice or noodles,
Marvin
The add half hour at 450 is unnecessary. Crispy skin and tender meat was achieved in 3 hours at 325. Pricking the skin after two hours is essential. Good recipe
Doug
Any thoughts on how to minimize the splattering of the grease during cooking? My oven always looks a mess afterwards!
ArtSpring
Tent the duck loosely with aluminum foil. Also use a larger pan that you'd expect to use.
LindaS
Do what ArtSpring does.
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