How long to bake a duck in the oven: timing for different weights and with stuffing – a chef suggests
The pears should be diced and the celery stalks thinly sliced. Additionally, use a couple of handfuls of fresh or frozen cranberries for the filling and garnish with 5-6 sage leaves.
Quince, carrots and red onions
Wash the quince with a brush and cut into thin slices. It's best to cut the carrots into medium-sized cubes, and the red onion into thick strips. Season the filling with lemon juice, toasted cumin seeds, black pepper, and honey (one teaspoon is enough).
Roasting temperature for duck
Roasting time for duck varies depending on the size of the carcass and whether it's stuffed. The chef explained how many minutes per kilogram of duck it takes to roast.
Set your oven to 160°C (325°F) without convection, or 145°C (285°F) with convection. This will help the legs become more tender and the breast retain its juiciness. Toward the end of the roasting process, increase the oven temperature to 220°C (425°F) or even higher to allow the skin to dry out and develop a thin, crispy crust.
An expert shared some tips to keep in mind when roasting duck to ensure the results exceed expectations:
- Do not pack the stuffed duck too tightly (hot air must circulate freely inside the carcass).
- First, place the duck breast-side down in the oven—it should remain breast-side down for two-thirds of the cooking time. Then, turn the duck over. This will add juiciness to the breast.
- If you have a thermometer, check the internal temperature of the meat by measuring it in the thigh, without touching the bone. The temperature should be 72-74°C.
- Before carving and serving, let the duck rest for 10-15 minutes under a sheet of foil. This will allow the liquid to distribute evenly throughout the meat, resulting in tender, juicy bites.
