FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
crispy duck recipe
- Total Time: 450 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This recipe provides a method for making a restaurant-quality crispy duck at home, featuring perfectly golden-brown skin and incredibly juicy, flavorful meat. It’s an impressive yet approachable main course ideal for special weekend meals or family dinners.
Ingredients
- 1 whole duck, 2.0-2.5 kg (4.5–5.5 lbs)
- 8 cups water, for poaching
- 3 stalks lemongrass, bruised and cut into 2 inch pieces
- 6 kaffir lime leaves, torn
- 2 inch fresh ginger, sliced
- 2 star anise (or 0.5 teaspoon five-spice powder)
- 1 tbsp coarse sea salt
- 1 tbsp granulated sugar
- 0.5 cup water, for glaze
- 0.25 cup alcohol-free soy sauce (or gluten-free tamari)
- 0.25 cup light brown sugar, packed
- 2 tbsp minced fresh ginger, for glaze
- 1 tbsp minced garlic, for glaze
- 1–2 red bird’s eye chilies, deseeded and finely minced (adjust to taste)
- 2 tbsp fresh lime juice
- 1 tbsp cornstarch
- 2 tbsp cold water, for cornstarch slurry
Instructions
- Prepare the Duck: Rinse thoroughly, then pat the duck completely dry. Prick the skin all over, especially fatty areas, with a sharp knife or skewer for fat rendering.
- Season and Poach: In a large stockpot, combine 8 cups water, lemongrass, kaffir lime leaves, sliced ginger, star anise, coarse sea salt, and granulated sugar. Bring to a simmer, then add the duck and simmer for 45 minutes, turning once for flavor infusion.
- Dry Duck and Prep Glaze: Remove the duck to a rack and pat it thoroughly dry. Refrigerate uncovered for at least 4 hours (or overnight) for crispy skin. Meanwhile, prepare the glaze: whisk together 0.5 cup water, soy sauce, light brown sugar, minced ginger, minced garlic, red bird’s eye chilies, and fresh lime juice in a saucepan. Bring to a simmer, then thicken with the cornstarch slurry (1 tbsp cornstarch dissolved in 2 tbsp cold water) until syrupy. If needed, whisk in another 0.5 tsp slurry and simmer for 1 minute.
- Roast and Glaze: Preheat oven to 190 deg C (375 deg F). Roast the duck for 1 hour. Increase oven temperature to 200 deg C (400 deg F). Brush the duck generously with the glaze every 10-15 minutes for 30-45 minutes until golden, glossy, and crispy. Let the duck rest for 15 minutes.
Notes
For a thicker glaze, add more cornstarch slurry as needed. Save rendered duck fat for other cooking. Consider having your butcher pre-score the duck skin to save time. For different flavors, add orange slices to the roasting pan or cayenne pepper for extra spice. Cooking duck breasts will significantly reduce the total cook time.
- Prep Time: 45 minutes
- Cook Time: 145 minutes
- Category: Main Course
- Method: Roasting, Poaching
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1/4 duck (approx. 200 g cooked)
- Calories: 680 calories
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 130 mg