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Crisp Roast Duck

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic crisp roast duck is a magnificent centrepiece for any special occasion or a sophisticated Sunday lunch. By using a simple technique of scalding the skin with boiling water and pricking it to release the fat, you can achieve an incredibly thin, glass-like crunch while keeping the meat underneath succulent and tender. This high-protein dish relies on just a few quality ingredients, allowing the rich, savoury flavour of the Pekin duck to take centre stage without the need for complex marinades.

Serving a whole roasted bird is a wonderful way to bring a sense of ceremony to the table. Pair this roast duck with seasonal greens and a sharp fruit sauce, such as plum or orange, to cut through the natural richness of the meat. It is a rewarding recipe for home cooks looking to master professional results with minimal fuss, ensuring every guest enjoys a beautifully bronzed and professionally finished meal.

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Ingredients for Crisp Roast Duck

  • 1 (5- to 6-lb) Long Island duck (also known as Pekin)

  • 475ml boiling-hot water

  • 1 tablespoon kosher salt

  • 1 teaspoon black pepper

How to make Crisp Roast Duck

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Put oven rack in middle position and preheat oven to 218°C.

If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.

Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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