This Delia Smith roast duck is a classic British centrepiece with crisp, golden skin and tender, richly flavoured meat. The slow roasting allows the fat to render properly, giving you a duck that feels indulgent yet beautifully balanced. It is a straightforward recipe with simple steps, making it suitable for confident beginners and experienced home cooks alike. Total time is around 2 hours 15 minutes, including resting.
Ingredients
For the duck
- 1 whole duck, about 2.2 to 2.5kg
- 1 lemon, halved
- 1 small onion, quartered
- Sea salt, to taste
- Freshly ground black pepper, to taste
For serving
- Roast potatoes or mashed potatoes
- Steamed green vegetables
- Optional gravy made from pan juices
How to Make Delia Smith Roast Duck
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the lower middle of the oven and sit a sturdy roasting tin underneath to catch the fat.
- Prepare the duck: Remove any giblets from the cavity. Wipe the duck dry with kitchen paper, then prick the skin all over with a skewer, especially around the legs and breast, taking care not to pierce the meat.
- Season and stuff: Season the duck generously inside and out with salt and pepper. Place the lemon halves and onion quarters inside the cavity.
- Start roasting: Place the duck directly on the oven rack with the roasting tin below. Roast for 20 minutes to begin rendering the fat.
- Lower the heat: Reduce the oven temperature to 180°C or 160°C fan and continue roasting for 1 hour 40 minutes, draining off the fat from the tin every 30 minutes.
- Check doneness: The duck is ready when the skin is crisp and the juices run clear when the thickest part of the leg is pierced.
- Rest the duck: Remove from the oven and rest in a warm place for 15 minutes before carving. This keeps the meat juicy and tender.
Tips for the Best Roast Duck
How do I get really crisp skin?
Drying the skin thoroughly and pricking it well are essential. Draining the fat regularly also helps the skin crisp rather than steam.
Should I cover the duck while roasting?
No, roast the duck uncovered throughout. Covering it traps moisture and prevents the skin from turning crisp.
What can I do with the leftover duck fat?
Strain and store the fat once cooled. It is excellent for roasting potatoes or vegetables.
Serving Suggestions
- Serve with crisp roast potatoes cooked in duck fat.
- Pair with steamed greens such as beans or cabbage.
- Add a simple gravy made from the pan juices.
Storage
Room temperature
Roast duck should not be left out for more than 2 hours after cooking.
Refrigerator
Store leftover duck in an airtight container for up to 3 days. Reheat gently to avoid drying the meat.
Freezing
Freeze cooked duck meat, well wrapped, for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Calories: 480 kcal
- Carbohydrates: 0 g
- Protein: 27 g
- Fat: 40 g
- Saturated fat: 14 g
- Sodium: 160 mg
Nutrition values are estimates and may vary depending on portion size and ingredients used.
FAQs
How long should I roast a duck per kilo?
Allow about 40 minutes per kilo at 180°C, after an initial blast of high heat to start crisping the skin.
Do I need to baste the duck?
Basting is not necessary. Draining off the fat regularly is more important for crisp skin.
Can I roast the duck on a tray instead of the rack?
Roasting on a rack allows the fat to drip away, which helps achieve crisp skin. A tray can be used, but turn and drain carefully.
What internal temperature should roast duck reach?
The thickest part of the leg should reach about 75°C, and the juices should run clear.
Delia Smith Roast Duck
Course: Main CourseCuisine: BritishDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic Delia Smith roast duck with crisp skin and tender, flavourful meat. A timeless British roast perfect for special occasions.
Ingredients
1 whole duck (2.2–2.5kg)
1 lemon, halved
1 small onion, quartered
Sea salt
Black pepper
Directions
- Preheat the oven to 220°C (200°C fan) and place a roasting tin on the lower shelf.
- Prick the duck skin all over and season inside and out.
- Stuff with lemon and onion and place on the oven rack.
- Roast for 20 minutes, then reduce heat to 180°C (160°C fan).
- Continue roasting for 1 hour 40 minutes, draining off fat regularly.
- Rest for 15 minutes before carving and serving.
Notes
- Pricking the skin well is key for crisp results.
- Save the rendered duck fat for roasting potatoes.
- Always rest the duck before carving.
