Whole boiled duck on a plate with homemade gravy sauce in a bowl

Succulent Whole Boiled Duck with Rich Homemade Gravy

Name: Succulent Whole Boiled Duck with Rich Homemade Gravy
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: international
Ingredients: 1 piece Whole duck (about 2 kg) - choose fresh, plump duck with smooth skin; 3 liters Water (for boiling); 2 tbsp Salt - uniodized for cooking; 1 tbsp Black peppercorns; 2 pieces Bay leaves; 1 piece Onion, peeled and quartered - choose firm, fresh onions; 2 pieces Carrots, peeled and cut into chunks - firm with bright color; 2 pieces Celery stalks, cut into chunks - fresh and crisp; 3 pieces Garlic cloves, peeled; 2 tbsp All-purpose flour (for thickening gravy); 2 tbsp Butter (for gravy); 1 tbsp Soy sauce (optional, for gravy flavor)

Home Page / Boiling Recipes / How to Boil Duck - Cooking Guide

medium

1 hour 15 min

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat30gram

Protein35gram

Ingredients

Quantity

Whole duck (about 2 kg) - choose fresh, plump duck with smooth skin1 piece
Water (for boiling)3 liters
Salt - uniodized for cooking2 tbsp
Black peppercorns1 tbsp
Bay leaves2 pieces
Onion, peeled and quartered - choose firm, fresh onions1 piece
Carrots, peeled and cut into chunks - firm with bright color2 pieces
Celery stalks, cut into chunks - fresh and crisp2 pieces
Garlic cloves, peeled3 pieces
All-purpose flour (for thickening gravy)2 tbsp
Butter (for gravy)2 tbsp
Soy sauce (optional, for gravy flavor)1 tbsp

This recipe guides you through boiling a whole duck to juicy, tender perfection and making a flavorful homemade gravy from the cooking broth. Boiling duck is a simple cooking method that ensures moist meat, especially great for those who prefer simmered dishes. The recipe uses basic supermarket ingredients and common kitchen tools. It costs approximately $15 / €14 / £12 / ₹1200 for all ingredients. The dish contains about 450 kcal per serving and suits a high-protein, moderate-fat diet. It is an easy to medium-complexity recipe, requiring about 20 minutes of preparation and 1 hour 30 minutes of cooking, totaling 1 hour 50 minutes. Food safety is prioritized by cooking the duck to an internal temperature of at least 74°C (165°F) and proper handling to avoid cross-contamination.

Preparation instructions

Prepare the Duck

1Rinse the whole duck inside and out under cold running water. Pat dry with paper towels. Remove any excess fat from inside the cavity. This will help reduce fat in the broth and make cooking safer. Set aside.

Boil the Duck

2Place the duck in a large pot and add about 3 liters of cold water to cover the duck completely. Add salt, peppercorns, bay leaves, onion, carrots, celery, and garlic to the pot for flavor. Bring the water to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer gently, covered, for about 1 hour and 15 minutes. Skim off any foam that rises to the surface to keep the broth clear. Use a thermometer to check the duck's internal temperature, which should reach at least 74°C (165°F) in the thickest part of the thigh to ensure it is safe to eat.

Remove and Rest the Duck

3Carefully remove the duck from the pot using tongs or a large slotted spoon. Place it on a cutting board and let it rest for 15 minutes before carving. Resting allows juices to redistribute for moister meat.

Prepare Gravy Base

4Strain the cooking liquid (broth) into a clean pot to remove the vegetables and spices. Bring the strained broth to a simmer over medium heat.

Make the Gravy

5In a small pan, melt the butter over medium heat. Whisk in the flour to make a roux and cook for about 2 minutes until golden and fragrant, stirring constantly to avoid burning. Slowly whisk some hot strained broth into the roux to make a smooth paste, then gradually add the rest of the broth, whisking continuously. Let the gravy simmer and thicken for about 5 minutes. Optionally, add soy sauce for color and umami flavor. Season gravy with salt and pepper to taste.

Cooking Tips

1To reduce fat in the broth, skim fat regularly during simmering and refrigerate broth afterward; excess fat will solidify on top, making it easy to remove.

2Use a meat thermometer to accurately check the duck's internal temperature for safety and tenderness.

3Leftover boiled duck meat can be shredded and used in salads or sandwiches.

4Duck broth makes a delicious base for soups and sauces – store leftovers in airtight containers in the fridge up to 3 days or freeze for later use.

Equipment Needed

Large heavy-bottomed pot or stockpot
Tongs or large slotted spoon
Sharp knife
Cutting board
Fine mesh strainer or sieve
Small saucepan
Whisk
Meat thermometer (recommended)

Shopping List

[ ] Whole duck (about 2 kg) - Select a fresh, plump bird with smooth skin and no unpleasant odor.
[ ] Onion - Choose a firm, unblemished onion.
[ ] Carrots - Look for bright orange, firm carrots.
[ ] Celery stalks - Choose crisp, fresh stalks.
[ ] Garlic cloves - Fresh, firm bulbs without sprouting.
[ ] Salt - Use a good quality salt for cooking.
[ ] Black peppercorns - Fresh whole peppercorns for better flavor.
[ ] Bay leaves - Dried, whole leaves.
[ ] All-purpose flour - For thickening the gravy.
[ ] Butter - Unsalted is preferred.
[ ] Soy sauce (optional) - For enhanced gravy flavor.

Approximate total cost: $15

FAQ

Can I boil duck with skin on?

Yes, boiling the duck with skin on helps keep the meat moist. The skin will soften during boiling.

How do I know when the duck is fully cooked?

Use a meat thermometer to check the internal temperature of the thickest part of the duck thigh. It should reach at least 74°C (165°F) to be safe to eat.