dry-roasted Pekin duck


Quack, quack...

This was my first duck in probably more than 30 years. I don't think I ever cooked duck before. This was also the first one that made it from our garden onto the table. It was good, even if I didn’t get all the pin feathers out. :-)

Dressed-out ducks are so similar in appearance to chicken, yet also so very different. Everything is there, but the proportions are quite different: the carcass is much longer and narrower with less meat, the legs are tiny, the wings longer and skinnier, and the breastbone and breast muscles are not supersized. No white meat like chicken, all dark. I do find it more flavorful than chicken.

Dry-roasted here means that the duck sits on a drippings pan that drains the drippings away from the duck. Duck is a lot more fatty than chicken, and this helps to reduce that. The duck never sits in its own fat and juices and is completely crisp and dry on the outside.


This is what you need for4 servings:

  • 1 whole duck, 3-4 lbs.
  • olive oil
  • S&P, spices
Pic1: dry-roasted duck


b. Honey-basted Pekin duck


This was cooked slightly differently, at lower temperature.

This duck was roasted without having been steamed first. I did not prick or cut the skin. Because of the lower-temperature cooking, the fat layer under the skin wasn’t rendered out completely and most of the juices were still contained under the skin, which made for a moister meat but also somewhat greasier skin. Basting makes quite a difference in how the end product looks.



Pic2: honey-basted (lacquered) Pekin duck
Pic3: served


This is what you need for4 servings:

spice rub:

side dishes:


Pic4: basting mix
Pic5: before cooking
Pic6: halfway


Pic7: all done
Pic8: carved
Pic9: served