Roasting Duck in Convection

Many people have told me they prefer not to roast duck at home because they fear that they will end with an oven full of duck fat.  Unfortunately this can easily happen but if you follow these tips for roasting duck in Convection I think you will find your duck will be delicious, you will get plenty of rendered duck fat to use for roasting potatoes and also that your oven will remain fairly clean.

After removing the neck and giblets from the duck rub it with some seasoning or stuff the cavity with some aromatics and onion and if possible let the duck rest in the refrigerator for a day before cooking.  For best results the duck shouldn’t be too cold when it goes into the oven.

Preheat the oven to Convection Roast 320 and place the duck on a rack in a pan that is at least 2” deep. Remember we like to elevate meats when cooking them in Convection so we use a rack in a shallow pan but, in the case of duck you will need a deeper pan to catch all that luscious rendered fat.

Cooking the duck low and slow will give you very tender meat and the duck will be fairly brown but because the oven temperature is moderate you shouldn’t have too much fat splattering around.  After the initial cooking time, very carefully remove the roasting pan from the oven, place the duck on a platter and very, very, carefully pour the duck fat into an empty bowl.

Increase the oven temperature to 400 degrees, place the duck back onto the rack in the roasting pan and return it to the oven for 15 minutes or so to allow for the final browning and crisping.  At this time you can also toss the potatoes in some of the duck fat and roast them in the oven at the same time. The potatoes will take longer to roast but remember the duck should rest for 15 minutes or so before you cut it up so they will be ready to serve by the time the duck is carved.


For a 6-7lb duck allow approximate 1 ½ – 1 ¾ hours cooking time at 320 degrees

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