Golden Crispy Whole Fried Duck with Rich Homemade Gravy
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat35gram
Protein30gram
Ingredients
- Whole duck (fresh or fully thawed)1 piece
- Salt (preferably kosher or sea salt)2 tsp
- Black pepper (freshly ground)1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Vegetable oil (for frying)500 ml
- Unsalted butter2 tbsp
- All-purpose flour2 tbsp
- Chicken or duck stock500 ml
- Fresh thyme (or dried thyme)1 tsp
This recipe guides you through frying a whole duck until the skin is golden and crispy, paired with a rich homemade gravy made from the pan drippings. Using simple ingredients and common kitchen tools, you can achieve a delicious duck dinner that’s perfect for any occasion. Total ingredient cost is approximately $18 (16€ / £14 / ₹1,500). The dish yields four servings, each with about 450 kcal. It suits a moderate fat diet and is of medium complexity with a total cooking time of about 1 hour and 45 minutes. Safety is paramount: the duck must reach a safe internal temperature of 74°C (165°F) to ensure it’s fully cooked and safe to eat. Avoid cross-contamination by using separate utensils and wash hands thoroughly after handling raw duck. This recipe includes helpful tips for beginners and variations to adapt to your taste.
Preparation instructions
Prepare the duck
1Rinse the duck under cold water and pat dry with paper towels. Remove any excess fat from the cavity and prick the skin all over with a fork carefully, without piercing the flesh. This helps fat render during frying and crisps the skin.
Season the duck
2Mix salt, pepper, garlic powder, and onion powder. Rub the seasoning evenly all over the duck, including inside the cavity. Let the seasoned duck rest at room temperature for 15 minutes.
Heat the oil
3In a large, deep heavy pan or a deep fryer, pour enough vegetable oil to submerge the duck. Heat the oil to 175°C (350°F). Use a cooking thermometer for accuracy.
Fry the duck
4Carefully lower the duck into the hot oil using tongs or a slotted spoon. Fry for about 45 minutes, turning occasionally to brown all sides evenly. Maintain oil temperature around 160-175°C (320-350°F). Use a meat thermometer to check; the internal temperature near the thickest part of the thigh should reach at least 74°C (165°F). This ensures the duck is safe to eat. Avoid overcrowding the pan.
Rest the duck
5Remove the duck from oil and place it on a wire rack over a tray to drain excess oil. Let it rest for 10-15 minutes before carving. Resting allows juices to redistribute for moist meat.
Make the gravy
6Pour off most of the oil from the frying pan, keeping about 2 tablespoons of drippings. Over medium heat, melt butter in the same pan. Whisk in flour and cook for 2 minutes to make a roux. Gradually whisk in the chicken or duck stock and add fresh thyme. Cook and stir until gravy thickens, about 5 minutes. Season with salt and pepper to taste.
Serve
7Carve the rested duck and serve with the homemade gravy poured over or on the side.
Cooking Tips
1To avoid cross-contamination, never reuse utensils or plates that touched raw duck without washing them thoroughly first.
2Use a deep-fry or candy thermometer to monitor oil temperature precisely; this is key for crispy skin and safe cooking.
3If you don’t have duck stock, chicken stock works fine, or you can use water with a bouillon cube.
4For a variation, add orange zest or a splash of orange juice to the gravy for a citrus note.
5Make sure the duck is fully thawed if previously frozen to ensure even cooking.
##Equipment Needed
- Deep heavy pan or deep fryer
- Meat thermometer or instant-read thermometer
- Tongs or slotted spoon
- Wire rack and tray
- Whisk
- Measuring spoons and cups
- Sharp carving knife
##Shopping List
- [ ] Whole duck (~2-2.5kg) - Approx. $12. Look for fresh or properly thawed duck with firm skin.
- [ ] Garlic powder - Approx. $1. Choose a fresh jar with strong aroma.
- [ ] Onion powder - Approx. $1. Opt for a good quality, finely ground powder.
- [ ] Kosher or sea salt - Approx. $1. Coarser salt helps with crispiness.
- [ ] Black pepper (freshly ground preferred) - Approx. $1.
- [ ] Vegetable oil (peanut or canola oil works well for frying) - Approx. $3.
- [ ] Unsalted butter - Approx. $1.
- [ ] All-purpose flour - Approx. $0.50.
- [ ] Chicken or duck stock - Approx. $2. Check labels for low sodium.
- [ ] Fresh thyme (optional) - Approx. $1. Choose fragrant, fresh sprigs.
Total approximate cost: $18
Tips: Pick items with good freshness indicators if buying fresh produce or herbs. Oils and spices last long, so check expiry dates and storage.
FAQ
How do I know when my duck is fully cooked and safe to eat?
Use a meat thermometer to check the internal temperature at the thickest part of the thigh. The safe cooking temperature for duck is at least 74°C (165°F). The juices should run clear, with no pink near the bone.
Can I use frozen duck for this recipe?
Yes, but ensure the duck is fully thawed in the refrigerator before cooking. Partial freezing can lead to uneven cooking and unsafe food.
What if I don’t have a deep fryer?
You can use a large, heavy deep pan or pot filled with enough oil for frying. Use a thermometer to monitor the oil temperature closely for best results and safety.
How can I prevent the oil from splattering?
Make sure the duck is dry before adding to the oil. Prick the skin gently before frying to release fat and reduce splatter. Lower the duck carefully into the hot oil to prevent splashing.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy while the duck rests. It also refrigerates well and can be reheated gently on the stove, adding a splash of stock or water if it thickens too much.