For extra crispy skin, you can prick the duck skin all over with a fork before seasoning. If the duck starts to brown too quickly, tent it loosely with foil during the roasting process. Serve with roasted vegetables, mashed potatoes, or your favorite sides.
Chicago Style Roast Duck
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING4 People
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VIEWS27
Experience the timeless flavors of perfectly roasted duck, boasting irresistibly crispy skin and succulent, moist meat within. This recipe reimagines a classic technique, delivering a symphony of savory spices and aromatic caraway.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol91 mg
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Fiber2 g
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Protein22 g
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Saturated Fat11 g
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Sodium66 mg
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Sugar1 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C). (5 minutes)
02
StepThoroughly wash the duck, inside and out, and pat it completely dry with paper towels. Use a sharp knife to score the skin of the breast and legs in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat and create crispy skin. (10 minutes)
03
StepIn a small bowl, combine the garlic powder, onion powder, salt, and pepper. Generously season the cavity of the duck with this mixture. Then, rub the remaining spice mixture all over the outside of the duck, massaging it into the scored skin. (5 minutes)
04
StepSprinkle half of the caraway seeds inside the duck cavity. Distribute the remaining caraway seeds evenly over the outside of the duck, pressing them gently into the scored skin. (2 minutes)
05
StepPlace the duck on a rack in a roasting pan, breast side up. (1 minute)
06
StepRoast in the preheated oven for 15 minutes. (15 minutes)
07
StepTurn the duck breast side down and roast for an additional 15 minutes. (1 minute, 15 minutes)
08
StepRemove the duck from the oven; reduce oven temperature to 350 degrees F (175 degrees C). (2 minutes)
09
StepTurn the duck breast side up again and return it to the oven for 20 minutes. (1 minute, 20 minutes)
10
StepTurn the duck one more time, breast side down. Roast for a final 20 minutes. (1 minute, 20 minutes)
11
StepRemove the duck from the oven and let it rest for at least 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful duck. (10 minutes)
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Wilhelmine Volkman
Jun 16, 2025My grandmother used to make duck like this, and this recipe brought back so many memories. Thank you!
Matteo Hills
May 14, 2025This recipe turned out amazing! The skin was so crispy, and the meat was incredibly moist. The caraway seeds added a wonderful flavor.
Orpha Hyatt
May 11, 2025The scoring of the skin is key! Don't skip that step. It's what makes the skin so crispy.
Ruthie Wyman
May 7, 2025Excellent recipe! The timing was perfect, and the duck was cooked perfectly. I will definitely be making this again.
Imogene Gottliebgraham
Apr 19, 2025I used the rendered duck fat to roast potatoes, and they were the best potatoes I've ever made!
Hollis Kautzerwillms
Apr 17, 2025Next time, I'll try adding some apple slices to the cavity for extra flavor.
Sammie Moen
Apr 5, 2025The tip about letting the duck rest before carving is a game-changer. It really makes a difference in the tenderness of the meat.
Lula Ernser
Feb 19, 2025I was a bit intimidated to cook a whole duck, but this recipe was so easy to follow. My family loved it!