Traditional Roast Duck



1 free-range duck
1 tsp salt

Cooking time:

20 minutes per 500g plus 20 minutes


  • Pre-heat your oven to 220°C, Fan 200°C, Gas Mark 7
  • Remove all packaging
  • Take bag of giblets out of the body cavity (they’re useful for stock)
  • Weigh the duck without the giblets.
  • It’s important to do this – don’t just use the weight on the bag, as this includes the giblets
  • Place on a rack in the roasting tin, prick the skin all over and rub a teaspoon of salt into the skin
  • Roast in the middle of the oven for 20 minutes per 500g, plus 20 minutes extra
  • Rest the duck for 10-20 minutes
  • All ovens vary in performance, this is a guide only.