Follow Me on Pinterest Pin It

Crispy Roast Duck

MORICHES,Long Island,Jurgielewicz's family duck farm believed to be the only major free-range duck farm in the United States.I understand Long Island Pekin white duck, is a delicacy for chefs around the world. They said Long Island Pekin duck is mild and tender meat; it’s just perfect. I never try to make or cook duck until now. Actually Moriches duck farm is not far from me and since I live in Long Island ,I better try it now.New York Times had few articles about Long Island 's duck farm with positive reviews.Even friends who own restaurant business told me Long Island 's duck is the best! Now it's proven they all are right!! Last week I make Crispy Roast Duck ,actually it's not hard at all and hubby was very impressed with the result!! He almost finished the whole duck and left few pieces for me.Well, I'm not a duck fan but now I changed my mind after roasting my own duck..


I whole Pekin duck (thaws for 24 hours in fridge) about 4 pound

1 gallon cold water /ice water

2 oranges (cut halves)

2 drop of red food coloring *optional*

1 tbsp 5 spices powder

2 tbsp sea salt

maltose for brushing


1:Remove plastic bag cover thawed duck,then remove and discard excess fat from body cavity and neck. Prick skin all over very thoroughly with a fork on both sides (25 to 30 pricks for each duck or as many times as you can to make the skin crispy).

2:Prepare a large pot or bin with cold water ,squeeze cut oranges and add few drop of red coloring.Then let the clean duck dip/soak into the cold water mixture for 2-3 hours .

3:Preheat oven at 350 F.Remove duck from cold water and pat it dry with paper towel.Rub salt and 5 spices powder all over the duck.Line up an aluminum foil over a roasting pan (to prevent deep scrubbing).

4:Place duck onto wire rack of the roasting pan ,breast facing downward,in the middle rack of oven .Use bake setting to roast for 40-50 minutes,then turn the breast facing upward,roast for another 45 minutes to 1 hour or until golden brown .

5:Remove duck from oven brush with maltose all over the skin, let it sit for 10-15 minutes before carving.Serve warm as main course.


You can skip the cold water dipping process but I think by doing that it's will make the duck meat more moist and juicy after many hours of roasting. If you don't have maltose ,just replace with honey.The purpose is to make the duck skin look shinny good and taste semi-sweet. I collect almost 1 cup of duck oil /fats from the pan..going to create some dish from it..Stay tune:)

Famous Pekin Long Island duck that sell at frozen section in local supermarket



Anonymous said...
March 12, 2009 at 2:58 AM

wow! looks like those served at the restaurant!

Anonymous said...
March 12, 2009 at 4:17 AM

Wow! Very impressive! If I can find a nice duck like yours, maybe I can try roasting one, too! But the ducks here are too thin :(

Anonymous said...
March 12, 2009 at 5:49 AM

I know it is sinful to say it but I just love to eat the skin! :O

Anonymous said...
March 12, 2009 at 6:46 AM

I just love roast duck but never attemt to roast one. Now looking at your mouthwatering duck I am so tempted to do it. I saw on Food Network about the review on Long Island duck. Let me see if I can find them here if not I just have to wait and get one when I visit you. Good job Lesley!

Anonymous said...
March 12, 2009 at 7:26 AM

Wow, this looks fantastic! I'm sure it's worth all the effort!

Anonymous said...
March 12, 2009 at 8:43 AM

wow...your Peking Duck looks so yummy and it's make me hungry lor!!!
Got to try this recipe and I'm going to find this duck at the Asian grocery store this weekend. Thanks for sharing!!

Anonymous said...
March 12, 2009 at 9:16 AM

next time spare some for me too. i love crispy duck! yours are just like those at the restaurant!! well done!

Anonymous said...
March 12, 2009 at 9:33 AM

what a delicious dish. I must brave up and roast a duck

Anonymous said...
March 12, 2009 at 11:09 AM

WOW that looks so DAMN good!!!

Anonymous said...
March 12, 2009 at 11:27 AM

this looks perfect. i may have to use this recipe the first time i make duck :)

Anonymous said...
March 12, 2009 at 1:17 PM

This is SO beautiful! Now I'm craving :(

Anonymous said...
March 12, 2009 at 2:14 PM

Wow, bravo, I'm impress, it really look like store-bought.

Anonymous said...
March 12, 2009 at 11:45 PM

Long time no see!! thank you,thank you:)

Thank you:) I think all ducks are thin..hubby ask why duck have no meat but more expensive than chicken? awww...

Gert,thank you:)...I bought my duck at "lohfan" market here..a pound for $2.65..not bad yea..going to get one this weekend for loh ark!! try to look at local american market frozen section..

I know the best part of duck is the crispy skin but we throw away especially the fats part...luckily you can afford to eat skin!!

Thank you...yes atually it's not really hard to make:)

thanks for dropping by:) I can't wait to see your roast duck this coming weekend:)

My cooking hut:
sure sure I roast one for you only next time you come again to NYC or my home:)

Aunty Lily:
thank you,can't wait to see your roast duck posting soon!

Thank you:)

thank you:)Hope you like this recipe:)

Thank you:)

Thank you:) try roast for your daugther and hubby..actually it's not really hard..

Anonymous said...
March 13, 2009 at 6:25 AM

wow that looks so good! When you cut the oranges do you squeeze it and use the juice or do you just place them in there.

Anonymous said...
March 13, 2009 at 11:28 AM

thank you:) I squeeze the oranges juice into the cold water,to soak the duck together ,it's kind to give some citrus flavour.

Anonymous said...
March 13, 2009 at 1:32 PM

Wow! The skin looks perfect, looks like the ones hanging in chinatown!

Anonymous said...
March 14, 2009 at 3:43 AM

Homemade roast duck ? Wow, you are wonderful. It looks as good as those served in restaurant, drool !

Anonymous said...
March 15, 2009 at 12:47 PM

Wow,Lesley, now I am really motivated! I usually buy my roasted duck at an Asian supermarket in Sacramento and I always say that's the best tasting duck any where!

Now though,I should try roasting one, because I know there is frozen duck for sale at the local supermarket. Doesn't look difficult at all judging from your experience!

Sally said...
March 26, 2009 at 5:20 PM

Hi Beachlover...wandering what should I do with the leftover dripping oil from roasting the duck?? Any recipe for that???

eatingclubvancouver_js said...
April 5, 2009 at 12:16 AM

That is one amazing-looking duck! Gorgeous colour and so very juicy!

Alfred said...
November 25, 2018 at 10:18 AM

Somebody necessarily help to make significantly articles I would state. That is the first time I frequented your web page and thus far? I surprised with the analysis you made to create this particular post amazing.
Wild Duck Breast Recipes

Post a Comment

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.