Chicago Style Roast Duck


1 (4 pound) whole duck
1 tablespoon garlic powder
1 tablespoon onion powder salt and pepper, to taste
2 tablespoons caraway seeds


Preheat oven to 425 degrees F (220 degrees C).

Wash duck and pat dry. Score breast and legs by cutting into skin  with sharp knife, going 2/3 of the way through the skin, being  careful not to slice into meat. Season the cavity and the outside of  the duck with garlic powder, onion powder, salt, and pepper;  massage spices into meat. Sprinkle caraway seeds over duck, and  into scored skin. Place on a rack in a roasting pan, breast side up.

Roast duck in preheated oven for 15 minutes. Turn breast side  down, and roast for an additional 15 minutes. Remove duck from  the oven; reduce oven temperature to 350 degrees F. Turn duck  breast side up again, and return to the oven for 20 minutes. Turn  duck one more time, breast side down. Roast for a final 20 minutes.  Remove duck from oven and allow to rest for 10 minutes before  serving.

Leave a Reply

Your email address will not be published. Required fields are marked *