How to Slow-Roast Duck

Written by serena styles Google
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How to Slow-Roast Duck
Roasted duck has a golden brown exterior. (Jupiterimages/ Images)

Duck meat has a rich flavour, similar to a pungent dark meat chicken, with an oily consistency. However, if you prepare it incorrectly, the resulting meat will be chewy, with an unpleasant taste. While you can cook individual cuts, a whole duck will best retain its flavour and moisture. Slow-roasted duck will have succulent meat and requires minimal preparatory effort. To slow-roast duck, allow for approximately four hours of baking time. This recipe is for two whole, slow-roasted ducks.

Skill level:
Moderately Easy

Things you need

  • Two 1.81kg. whole ducks (cleaned, with all feathers and quills removed, necks reserved)
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • Small bowl
  • Thin knife
  • Two sprigs fresh thyme
  • 10 cloves garlic, skin on
  • Eight halved and peeled shallots
  • 4 tbsp fennel seeds
  • Kitchen twine
  • Large baking pan
  • Aluminium foil
  • Baster
  • 1 cup pitted black olives
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • Blender
  • Serving platter

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  1. 1

    Preheat an oven to 260 degrees Celsius.

  2. 2

    Combine the salt and pepper in a small bowl. Rub the exterior and interior of each duck with a thin coating of the mixture.

  3. 3

    Puncture the skin of each duck 30 times with a thin knife. Take care not to puncture the flesh beneath the skin.

  4. 4

    Place one neck, one sprig fresh thyme, five cloves garlic, eight shallot halves and 2 tbsp fennel seeds within the cavity of each duck. Tie the legs of each duck together loosely with a length of kitchen twine.

  5. 5

    Place the ducks into a large roasting pan, breast side up, and cover loosely with a sheet of aluminium foil. Roast for 15 minutes and reduce heat to 149 degrees Celsius. Continue to roast for an additional 15 minutes.

  6. 6

    Baste each duck with the juices and fat from the pan, and continue to bake for three hours. Repeat the basting process every 30 minutes.

  7. 7

    Add the olives to the pan and continue to roast for 30 minutes. Remove the pan from the oven and place the ducks on a cutting board.

  8. 8

    Pour the juices and olives from the pan into a blender. Add the lemon zest and juice. Pulse the blender on high until the ingredients form a smooth sauce.

  9. 9

    Remove the vegetables and necks from the cavities of the ducks. Place the ducks on a serving platter and arrange the vegetables around each one. Slice and serve with assorted veggies. Drizzle the sauce from the blender over each plate before serving.

Tips and warnings

  • Allow duck to come to room temperature before refrigerating leftovers.

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