Chicago Style Roast Duck Recipe -
Chicago Style Roast Duck Recipe

Chicago Style Roast Duck

Recipe by  

"Crisp and moist duck roasted like my Polish grandmother used to make."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 35 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
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Reviews More Reviews

Sep 08, 2009

Sorry, you have to turn the duck one more time.It should end with breast side up and total cooking time should be 1 and 1/2 hours.

Oct 29, 2009

Good recipe. Just keep in mind that the total cooking time depends on the size of the duck--mine was 2 1/2 hrs because it was almost 7 lbs.


5 Ratings

Jan 01, 2012

I have not made duck in 20 + years. This was worth the wait! Ducks are lil guys so I cooked 2, good thing since I have 5 people in the family and one is a 16 yo boy! He had never eaten duck of course and he loved it! The whole family really enjoyed this meal! It is super simple and super Yummy! I told DS I was replacing the T Day turkey with duck and he bout cried. He loves turkey, we can have both next year! I rubbed the duck with the spice mixture and roasted them till they reached 160 degrees. Moist and delish! Hubby wanted the duck straight up so I went w/o any sauce. I also made the most Fantastic roasted potatoes while the duck was cooking with the duck fat!! OMG They were the best part!! Small red potatoes, salt,pepper and poultry seasoning poured on the fat and cooked till they were golden brown. Thanks for a Great recipe HE Be GB.

Aug 08, 2012

I did not care for this recipe.

Dec 30, 2012

This was definitely a good starter recipe for cooking duck. I didn't care much for the caraway seed.(not sure if it was taste or mostly texture)But the rest of my family loved this recipe. So second time around I made one like this and one minus the caraway. Both were gone quickly. Thank you for sharing!


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 31.3 g
  • 48%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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