Roasted Duck (Carnivore-Style) - For the Carnivore Diet
This carnivore-friendly roasted duck keeps things simple: just a whole duck and salt. Scoring the skin and a gentle initial roast help the fat render, while a final blast of high heat crisps the skin beautifully. Save all the rendered duck fat—it's liquid gold for frying steaks, eggs, or searing tomorrow’s leftovers.
For the best texture, dry-brine the duck with salt and leave it uncovered in the refrigerator overnight. This dries the skin so it crisps faster and seasons the meat throughout. If you’re short on time, you can salt and roast immediately—still delicious.
Use a rack set over a roasting pan so the duck doesn’t sit in its own fat. Flip during cooking to encourage even rendering. Rest before carving so the juices settle, then spoon hot duck fat over the slices and finish with a pinch of salt.
This method suits a typical 5–6 lb (2.3–2.7 kg) duck. For smaller birds, reduce time slightly; for crisper skin, add a few extra minutes at the end. Always cook until the thigh reaches 165°F (74°C) and the skin is deep golden.
Ingredients
- 1 whole duck, 5–6 lb (2.3–2.7 kg), giblets removed
- 2–3 tsp fine salt, or to taste
- 1–2 tbsp duck fat or beef tallow for basting (optional; plenty will render)
Instructions
- Unwrap the duck, remove giblets, and pat very dry with paper towels. Trim any large flaps of excess fat near the cavity.
- Lightly score the skin in a crosshatch pattern, taking care not to cut into the meat. This helps fat render and the skin crisp.
- Season the duck all over with salt, including inside the cavity. For best results, set the duck uncovered on a rack over a pan and refrigerate 8–24 hours to dry-brine. If short on time, proceed immediately.
- Preheat the oven to 300°F (150°C). Place the duck breast-side up on a rack set inside a roasting pan.
- Roast for 50 minutes, then carefully spoon off and reserve any rendered duck fat from the pan.
- Flip the duck breast-side down and roast another 50 minutes to encourage even rendering.
- Increase oven temperature to 425°F (220°C). Flip the duck back to breast-side up. Optionally brush with a little reserved duck fat or tallow.
- Roast 15–25 minutes more, until the skin is deep golden and an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C).
- Transfer the duck to a cutting board and rest 10–15 minutes. Meanwhile, strain and save all rendered duck fat.
- Carve the duck. Spoon some hot duck fat over the slices and finish with a pinch of salt to taste.