Can I Cook Duck in Low Temperatures to Keep It Moist?

Broiler Duckling

Sometimes labeled as a fryer duckling, each broiler duckling weighs from 3 to 6.5 pounds and is younger than 8 weeks. Broiler duckling meat is the tenderest of the three classes, so higher temperature cooking works well. As its name implies, this classification of duck can withstand the high heat of broiler cooking or frying, but will get dry if overcooked. Roasting the duckling is also a suitable cooking technique for ducks of this class. Roast a 4-pound duckling about 1.5 hours at 350 degrees Fahrenheit. Duckling is done when a meat thermometer inserted in the fullest part of the breast reads 165 F. Remove the cooked duckling from the oven and cover with foil. Let it set, covered, about 15 minutes before carving.

Roaster Duckling

Weighing between 4 to 7.5 pounds, roaster ducklings are between 8 and 16 weeks old at harvest. Since roaster ducklings and younger broiler ducklings can be the same size, base your cooking technique on the age classification of the duckling, not just its size. Roast a 4-pound roaster duckling at 325 F for 2 to 2.5 hours. Remove cooked duckling from the oven, cover it with foil and let it rest before carving.

Mature Duck

Sometimes labeled as an old duck, these birds are usually older than six months and no longer able to lay eggs. Mature duck meat is the toughest of the three classes, so slow, low moist heat from braising will produce the tenderest results. Place a mature duck in a deep oven-proof pot with a lid. Cook the seasoned duck uncovered at 350 F for about 40 minutes. Add enough water, wine, beer or any flavorful liquid to fill the pot about one-third of the way full. Cover the pot and cook for 3 to 4 hours, adding more liquid if needed.

Fat Layer

Since ducks are water birds, they all -- roaster, broiler or mature -- have a fatty deposit under their breast skin to help them float in the water. Pricking the skin of the breast in several places allows this layer of fat to dissolve during the cooking process. Cook the duck until this fatty layer has melted completely. Neglecting to prick the breast skin may result in undesirable greasiness.