Charted Waters
Hampton Roads · Waterfowl Guide
Waterfowl GuideA distinct section of Charted Waters, for hunting rather than fishing. Looking for fishing instead? →

Whole Roasted Duck or Goose

A whole, plucked bird roasted until fully cooked — the most traditional preparation, and the one this guide's own plucking-vs-skinning topic exists partly to set up. Works best with a plump, well-fed bird; a lean late-season diving duck is better suited to this guide's braised or gumbo recipes instead.

Whole RoastedWhole, PluckedBeginner-friendlyEditorially Adapted — Not Tested
Unverified

Drawn from a named source but not independently confirmed. Double-check before relying on it.

General roasting technique corroborated against Ducks Unlimited's own cooking guidance found via WebSearch (starting hot to render fat/crisp skin, finishing at a moderate temperature); exact times/temperatures are this project's own reasonable synthesis, not copied from one specific recipe, and have not been physically tested by this project — hence 'editorially-adapted,' never 'tested,' and verificationStatus 'unverified' rather than 'verified.'

Ducks Unlimited — Waterfowl Recipes & Wild Game Cooking (general technique reference) · Last checked 2026-08-10

Ingredients

  • 1 whole plucked duck or goose, cavity cleaned
  • Salt and black pepper
  • 1 onion, quartered
  • 2-3 sprigs fresh herbs (thyme or rosemary)
  • 1 apple or orange, quartered (optional, for aromatics)
  • Butter or oil for the skin

Steps

  1. Pat the bird fully dry, inside and out — dry skin crisps far better than damp skin.
  2. Season the cavity with salt and pepper, and stuff loosely with the onion, herbs, and fruit if using.
  3. Rub the outside skin with butter or oil and season generously with salt and pepper.
  4. Roast on a rack in a preheated oven, starting hot (roughly 425°F) for the first 15-20 minutes to render fat and crisp the skin, then reducing to a moderate temperature (roughly 325-350°F) to finish cooking through.
  5. Use a food thermometer in the thickest part of the thigh and breast — do not rely on time alone, since bird size varies. Continue roasting until every part reaches 165°F.
  6. Rest 10-15 minutes before carving.
Food safety: Cook to a minimum internal temperature of 165°F, checked with a food thermometer in the thickest part of the meat — the USDA standard for all poultry, duck and goose included. Do not rely on color or texture alone. Wash hands, cutting boards, and utensils that touched raw meat before they touch other food. See this guide's own Field Care & Food Safety section for handling and storage guidance before you get to this step.

Suitable species

Mallard, American Black Duck, Canada Goose

This recipe is editorially adapted from general wild-game cooking technique and has not been physically tested by this project. See Ducks Unlimited — Waterfowl Recipes & Wild Game Cooking (general technique reference) for the technique this was corroborated against.