Chicken · oven
Whole Duck
Whole Duck
cooking times
2 hr – 2 hr 30 min At the most common temperature, 350°F, a whole duck runs about 2 hr – 2 hr 30 min at 5.5 lb. Pick your temperature below for the full chart. Done is always 165°F internal.
Pick your temperature
All temperatures compared
| Oven temp | Time for a 5.5 lb whole duck | Per pound |
|---|---|---|
| 350°F | 2 hr – 2 hr 30 min | 22–27 min/lb |
When is it actually done?
165°F internal The USDA FSIS safe minimum internal temperature for this cut is 165°F, followed by a rest of about 15 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Worth knowing before you start
- Prick the skin all over (through fat, not into meat) — a duck carries a fat layer a chicken does not, and it needs escape routes to render and crisp.
- Pour off the rendered fat once or twice during the roast; it is the best roast-potato medium in existence — do not discard it.
- Duck breast served pink is a restaurant convention that sits below the USDA 165°F poultry guideline; the timetable above cooks the whole bird to the federal standard.
- Expect less meat than the weight suggests — a 5.5 lb duck feeds three to four, not six.