Protein Food
Whole Duck
About This Entry
Whole duck is roasted with rendered fat basting the bird — rich, celebratory, and classic in French and Chinese cuisines. Fat and crisp skin pair with Pinot Noir, Merlot, and off-dry Riesling.
Beginner Guide
Score skin and prick fat pockets before roasting. Save rendered duck fat for potatoes — a pairing asset on the plate.
FAQ
- What is Whole Duck?
- Score skin and prick fat pockets before roasting.
- How should Whole Duck be cooked for best results?
- Cook to safe internal temperature for poultry; render duck and goose fat slowly. Rest before carving or serving.
At a Glance
Group
Poultry
Classification
Animal Protein Foods
Species
duck
Scientific name
Anas platyrhynchos domesticus
Scientific Classification
- Display name
- Whole Duck
- Classification
- Animal Protein Foods
- Group
- Poultry
- Scientific name
- Anas platyrhynchos domesticus
- Species
- duck
Taxonomy
- Cut type
- roast
- Bone state
- either
- Processing state
- fresh
- Fat content
- rich
- Primary cooking methods
- roast
- Recommended doneness
- medium well, well done