Chicago Style Roast Duck

Chicago Style Roast Duck

Made  times
He be GB 5

"Crisp and moist duck roasted like my Polish grandmother used to make."
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1 h 35 m servings 389 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 6 Ratings

Most helpful positive review

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.

Most helpful critical review

I did not care for this recipe.

Most helpful
Most positive
Least positive

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.

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.

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 c...

I did not care for this recipe.

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 ...

First time I roasted a duck, and was a bit hesitant about using the caraway seeds, but went ahead and used them anyway. Glad I did. I had to adjust the roasting time, as I had a 6 lb. duck. I...

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