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Crispy Caraway Roast Duck

Crispy skinned roast duck with a honey mustard caraway glaze. Here are my tricks for getting the duck skin ultra crispy without overcooking the meat.

Course Entree
Cuisine Eastern European
Level Intermediate
Main Ingredient Poultry
Diet Dairy-Free, Gluten-Free, Low-Carb
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 45 minutes


  • 2270 grams Long Island duck (a.k.a. Peking)
  • 2 teaspoons Dijon mustard
  • 1/4 cup mild honey
  • 2 teaspoons caraway seeds
  • 1 teaspoon kosher salt (halve if using regular salt)


  1. Prick the duck all over with a sharp trussing needle. Try not to prick it through the meat, you just want to open up the skin so the fat underneath can render out. Pour a kettle of boiling water over the duck to tighten up the skin (you'll see it shrinking).
  2. Pat the duck as dry as possible using paper towels, then put it on a rack and stick it in the fridge for at least 1 hour. You want the duck to be cold with very dry skin when it goes into the oven as it will take a while to render out the fat from under the skin without overcooking the meat.
  3. Preheat the oven to 425 degrees F. Take the duck out of the fridge and prick the skin all over again making sure you don't pierce the meat. Pat the duck dry again with paper towels. If you haven't brined the duck, rub a few tablespoons of kosher salt on the inside and outside of the bird. Sew the body cavity shut or you can use toothpicks or skewer to do it. You want the duck to cook from the outside-in, so sewing the cavity shut prevents hot air from cooking the inside.
  4. Pour 2 cups of water in the bottom of a roasting pan with a V rack and place the duck on the rack, breast-side up. Roast for 35 minutes. Remove the duck from the oven and insert a wooden spoon into the body cavity to flip it over so the breast-side is down. Add another cup of water and roast for another 40 minutes. If the fat starts spatering excessively or begins smoking at any time during the roasting process, add more water to the pan.
  5. Make the glaze by adding the mustard, honey, caraway and salt to a small bowl and stirring to combine (microwaving it for a bit will make it easier to mix). Remove the duck from the oven and use a pastry brush to glaze the duck. Flip the duck over, and brush the glaze on the breast-side. Add more water to the pan if it needs it, and put it back in the oven for a final 20-30 minutes or until the glaze is a nice dark brown, and the skin is crispy.
  6. Serve the duck immediately (if you let it rest, the skin will get soggy).


Tip: If you want to keep the fat, just let it cool a little bit, then pour the fat and any remaining water through a tea strainer into a tall container (such as a pyrex measuring cup). Cover and refrigerate until the fat has separated and solidified. Now you can scoop off the fat and use it to fry potatoes (or just about anything you want improve the taste of. The concentrated roast duck stock at the bottom can be used to make sauces, or tastes great added to soups and stews.