Crispy Duck for Lazy (with Few Ingredients, Easy and Quick)

5 from 3 votes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 79 kcal


Thaw the duck

  • If you take a frozen duck, it must first be thawed. I always prefer a fresh duck.

Cleaning the duck

  • Wash the duck inside and out. If there are giblets, remove them. Also remove the neck and tail.

Season the duck

  • Salt the inside of the duck as needed. Make a marinade from oil, paprika powder and curry powder and coat the duck with it on the outside and inside. You can then put the duck straight into the oven or let the marinade soak in.

Bake the duck

  • First heat the oven to 180 ° top / bottom heat. Put a fat bowl (or a casserole dish) with 500ml of water inside, which is larger than the size of the duck, so that the fat can drip into it. Place the duck on a wire rack while it is heating up and wait until the oven has heated up.
  • Place the grid with the duck in the middle of the oven and bake for 30 minutes at 180 °. Then lower it to 160 °. Then bake the duck for another 120 minutes at 160 °. In the meantime, prick the duck on the thighs several times to make sure that the fat escapes. Pour the stock in the fat bowl over the duck every 30 minutes. If the brew settles (i.e. too much water has evaporated), add new water to the fat tray. Do not water the duck 30 minutes before the end, so that the crust arises better.

Make the sauce

  • If you want to make a sauce, you can collect it in a measuring cup and pour off the top layer of fat. You can put the rest of the food in a saucepan, mix some cornstarch in a cup with water and add it to the saucepan, then bring to the boil and season to taste.


  • If you divide the duck between 4 people and make sauce, it is best to serve it with rice, dumplings or potatoes.


Serving: 100gCalories: 79kcalCarbohydrates: 8.7gProtein: 3.7gFat: 3.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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