Duck
Duck is a fattier, darker-meated poultry than chicken, prized for roasting because the thick fat layer under the skin bastes the meat as it renders and produces deeply crisp, mahogany skin. Pekin (also called Long Island) duck is the standard supermarket bird, milder and less gamey than Muscovy or wild duck.
Varieties
Pekin duck is smaller, milder, and fattier, the standard for whole roast duck. Muscovy duck is larger, leaner, and richer-tasting, closer to beef in some tasting notes, and is the bird typically used for magret (duck breast). Wild duck is much leaner and gamier and benefits from barding with extra fat before roasting.
Buying tips
Look for a duck with plump breasts, no strong odor, and skin free of dark bruising. Frozen Pekin duck from the supermarket is reliable and mild; specialty butchers may carry fresher Muscovy duck, which has less fat but more meat per bird.
Substitutes
Whole chicken (roasted with duck fat basting) — 1:1 by weight
Much leaner, so baste with rendered duck fat or butter every 20 minutes to mimic duck's self-basting effect; skin won't get as thick or crackling.
Goose — 1:1 by weight
Even fattier and richer than duck with a stronger flavor; needs a longer roast and more frequent fat draining from the pan.
Muscovy duck — 1:1 by weight
Leaner and meatier than Pekin duck with a more pronounced, slightly gamey flavor; reduce cook time slightly since there's less fat to render.
Guinea fowl — 1:1 by weight
Leaner, gamier white-and-dark meat closer to pheasant; add extra fat or oil to the pan since it has no thick skin fat layer of its own.
Duck legs only (for smaller portions) — 2 legs per 1 lb of whole duck called for
Confit or roast legs separately when a recipe only needs duck meat rather than a whole roasted bird; skip if the recipe specifically needs breast meat.
Storage
Store raw whole duck in its original wrapping in the coldest part of the refrigerator and use within 2 days, or freeze for up to 6 months. Roasted duck keeps in a sealed container in the refrigerator for 3 to 4 days; rendered duck fat, strained and refrigerated, keeps for months and can be reused for roasting potatoes or searing.
How to use
Score the skin in a crosshatch pattern (not through the meat) before roasting so fat renders out evenly. Roast breast-side up at a moderate 325°F for about 20 minutes per pound, then rest 15 minutes before carving. Save every drop of rendered fat from the roasting pan; it's one of the best cooking fats available.
What it pairs with
Duck's richness pairs well with acidic and sweet counterpoints: orange, cherry, plum, or fig sauces, tart red cabbage, and pinot noir or a dry riesling.
Nutrition
Duck meat without skin is comparable to dark chicken meat in protein, but the skin and fat layer make whole roasted duck significantly higher in calories and fat than roasted chicken. Duck is a good source of iron and B vitamins.
FAQ
Why is duck skin scored before roasting?
Scoring cuts through the fat layer without piercing the meat, giving the rendered fat a path to escape so the skin crisps instead of staying soft and greasy.
Do you need to prick duck skin with a fork too?
Yes, pricking the skin all over between the score lines helps release even more fat during roasting, especially around the thighs and back where fat is thickest.
Why does roast duck take a lower oven temperature than roast chicken?
A lower, longer roast (around 325°F) gives the thick fat layer time to render out slowly; a hot oven crisps the skin before the fat has fully melted, leaving greasy patches underneath.
Can you save and reuse the fat from a roast duck?
Yes, strain the drippings through a fine mesh sieve into a jar and refrigerate; duck fat is prized for roasting potatoes and vegetables and keeps for several months chilled.