Roasting whole Duck recipes - Duck recipes cooking tips for Cooking duck breasts

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Whether you are interested in learning how to properly cut up a whole duck or score a duck breast, our corporate chef can show you how through these White Pekin Duck cooking videos. Please note, you may need to download either Windows Media Player or QuickTime (below) to view the instructional videos. Both are free and download within a few minutes. Download a Media Player - FREE


How to Cut Up a Whole Duck

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How to Prepare Duck Breast

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Roasting a Whole Duck

Roast the duck uncovered on a rack in a shallow roasting pan, breast-side up, or roast on a vertical poultry roaster in a pan.

Cooking Times: For an un-marinated whole duck, allow 30 minutes per pound in a preheated 350° F oven. For a marinated duck, allow 22 minutes per pound at 375° F.

The duck is done when the legs move freely, the juices run clear and the internal temperature at the leg joint reaches 180° F. Basting is not necessary.

These are general guidelines. For specific recipes, please follow the recipe’s cooking instructions.

Rendering/Cooking Procedure for Duck Breasts

1.Thaw and cut duck breasts into single lobe portions.

2.Trim skin to the shape of the meat.

3.Score skin into ¼” intervals. (Do not cut into breast meat). Rotate breast and score again, making a criss-cross pattern. Season with salt/pepper or preferred seasoning/marinades. Preheat griddle to 325° F or Teflon pan to low-medium low.

4.Place breast skin-side down for approximately 8-12 minutes or until fat is rendered and skin is crisp and brown.

5.Turn breast over and cook 1-2 minutes. Then place breasts in 400° F oven for 3-4 minutes or until internal temperature reaches 160° F. Let product rest 2-3 minutes before slicing.

Grilling

For wonderful barbecued flavor, try grilling outdoors. For a whole raw duck, the best results come from first precooking it in your oven (following the package directions), and for the last 20-30 minutes, finishing it on the grill. This gives the duck a wonderfully crispy skin.

For boneless duck breasts, the best results again come from starting the cooking process indoors and later moving to the grill. First, render the fat from underneath the skin in a skillet on the stove (about 10 minutes over medium low heat). Then move the breast to the grill. Place meat side down and grill for 5 minutes. Turn over and finish for 2-3 minutes. Internal temperature of the duck breast should be 160 degrees. Let rest 5 minutes before slicing.

Maple Leaf Farms fully cooked roast half ducks are great on the grill! Just follow package directions.

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