How to Roast a Small Commercial Duck

A small roasted duck can be the highlight of a delicious meal.

Roast duck is a delicious dish that is a popular main course at holiday gatherings and special occasions. If you're only serving two or three dinner guests, you can roast a small duck. Roasting the duck using the proper cooking techniques will decrease the amount of fat in the duck and ensure that the duck is cooked to perfection with a thin and crispy skin. Does this Spark an idea?

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1 small duck, 3 to 5 lbs.
Paper towels
Sharp knife
2 cups boiling water
Seasoning of your choice
Roasting pan
Standing rack
Meat thermometer
Cutting board
Serving platter

Instructions

- 1
  
  Preheat the oven to 350 degrees F.
- 2
  
  Trim all excess fat from the duck's neck and body cavity. Rinse the duck when you are finished and pat it dry with clean paper towels.
- 3
  
  Poke very small holes all over the duck's body, leaving about 1 inch between the holes. Be sure to poke only the skin and the fat underneath and not the meat. The holes will allow more fat to drain from the duck during roasting.
- 4
  
  Place the duck, breast side up, on a standing rack in a roasting pan and pour 2 cups boiling water over the duck. The boiling water helps to melt the layer of fat underneath the skin as well as tightening the skin on the duck. The rack keeps the duck raised and prevents it from sitting in the fat that is released during roasting. Also, the fat can drain more easily when the duck is elevated on the rack.
- 5
  
  Let the duck cool briefly and then pour any water that may be in the cavity into the pan. Use paper towels to pat the duck dry on the outside as well as inside the cavity.
- 6
  
  Add seasonings to your duck. Whether you use a spice rub, glaze or just salt and pepper, be sure to season both the inside and outside of the duck.
- 7
  
  Roast the duck, breast side up, for 3 hours, turning the bird every half hour. Check the duck for doneness by inserting a meat thermometer into the thickest part of the thigh or breast. The temperature should be no lower than 165°F. If the proper internal temperature has not been reached, continue cooking the duck and checking for doneness in 10-minute increments.
- 8
  
  Remove the duck from the oven and tilt the duck to drain any additional liquid from the cavity into the pan.
- 9
  
  Place the duck on a cutting board or serving platter and let it rest for 15 minutes. The extra time will let the juices settle before you carve the duck.

Tips & Warnings

Basting the duck with the juices may help to release more fat during cooking, although this is not necessary.
Always wash your hands thoroughly with soap and warm water after handling raw poultry.