Having grown up in Beijing, I have a special attachment to duck. We’re spoiled by ubiquitous perfectly roasted Peking duck, a luxurious yet affordable dining choice that we enjoy a few times a year. I can finish half a duck myself. I enjoy eating the duck skin by itself with a bit of sauce (without the meat and without the pancake). In my world, it tastes way better than crispy bacon. Since moving to the US, I’ve been craving duck. The first time I dealt with a whole duck, I slow cooked it Mediterranean style. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. Right before serving, I crisped up the skin by heating the duck pieces under the broiler. It generated nearly duck-confit texture. It was almost perfect, but my friend and reader Saint Phlip told me there was a better way.
The best slow roast duck
This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. According to Saint Phlip, it’s the tastiest duck she’s ever tried. To cook the duck, you stuff it with several citrus fruits, then roast it at a very low temperature (95 to 120 C / 200 to 250 F). It requires a long, slow roast. But you don’t need to do anything during the roasting. No flipping, no touching.
When you’ve almost forgotten the duck, 5 hours later, you will suddenly smell a wonderful aroma coming from the kitchen. That’s when you know the duck is getting good. The next 2 hours will be the most difficult. Your room will be filled with the wonderful roasting fragrance that reminds you of a steak house. You’ll start to check on the duck every 10 minutes, wondering why it’s still not ready. DO NOT pull out the duck now. Be patient! When you start to worry that you’ve roasted it for too long and suspect the duck meat has lost its moisture, your dinner is ready. You will be amazed when try to move the duck onto a carving board. You might accidentally crack the skin apart or pull a leg off. I know it’s cliche to say this, but the duck is literally fall-off-the-bone tender (as proof of my words, see the picture below). You might end up serving a “pulled duck”, since it’s nearly impossible to keep the whole thing intact. Restrain yourself from snacking on the crispy skin. You might finish the whole thing before you have a chance to serve your guests.
Cooking notes
Don’t be scared away by the long cooking time of this recipe, because:
The active prep time is 10 minutes. And you’ll need another 10 minutes to cook the sauce and serve the duck. In total, there’s only 20 minutes of active cooking time. You can cook the duck one day or several days ahead, freeze the duck, and serve it later. If you’re serving the duck for a party, you can start roasting it in the morning, then heat it up before dinner.
Compared to roasting a perfect chicken, roasting the best duck is much easier. And it is definitely more festive. There are a few good ways to serve the duck. In the recipe below, I introduce the original sauce recipe – a delightful and sweet sauce made from white wine and fruit preserves. For those who miss a perfectly roasted Peking duck from back home, cook duck pancakes, and serve everything with chopped green onions and cucumbers. I guarantee you the dish will taste just like home. For those who enjoy a savory sauce, head over to the Mediterranean duck recipe and cook the olive sauce.
Do you like my recipes? Sign up our weekly newsletter to get the latest updates delivered to your inbox and a FREE e-cookbook that contains my top 30 most popular recipes! This is a festive dish, so we’re not going to count calories here 🙂
