the swimming duck


This duck was roasted at 350 ºF, the same temperature as the Dry-roasted Duck

The only difference is that this one was baked in a leak-proof oven dish, not on a dripping tray. This method will give you more drippings than with that dripping tray. The back of this duck will be swimming in its own fat and juices the entire time. That makes it very tender, but also greasier. The meat is succulent and juicy as long as you don't overcook the bird.

I didn't add any liquid to that dish, it all came from within the duck. So, is this still dry-cooking, or is this already braising?  Notice the immense difference in general appearance. The skin is glistening wet and soft, not crisp and dry like the other one. This looks like moist-cooking to me.

Pic1: duck leg
Pic2: legless duck, still swimming


This is what you need for 4 servings:

  • 1 Pekin duck, 4+ lbs.
  • S&P, spices


  • Preheat the oven to 350 ºF.
  • Rub the duck with your preferred spice mix inside and out.
  • Place the duck in a leak-proof oven dish.
  • Bake at 350 ºF for up to 90 minutes.
    Check internal temp of 145 ºF. for rare juicy meat, 160 ºF. for well-done nearly dry meat.
  • Remove from the oven.
  • Rest 10 minutes before carving.
  • Serve ad enjoy.