Cooking time

Whole duck

  • Cooking: 150 minutes
canard entier

Surprise your family by serving a golden brown whole duck at dinner. Our duck will please everyone.

Brome Lake Ducks specializes in raising Peking ducks, known for its tender and tasty meat This species of young duck is not force-fed like Muscovy or moulard duck.


If frozen, thaw in refrigerator for approximately 24 to 48 hours.

Remove duck from bag, and remove neck and giblets from body cavity. Rinse under running water and pat dry. Wash work surfaces and utensils after handling raw meat.


Cooking time for whole duck is approximately 60 minutes per kg (30 min. per lb) or until internal temperature reaches 82 °C (180 °F). Internal temperature should be taken at the thigh joint.


  • Preheat oven to 180 °C (350 °F).
  • Place duck on a rack in an oven-safe broiling pan, breast-side up.
  • Cover and cook for 2 hrs. Remove cover and cook another 30 min. until skin is golden and crispy.
  • When the duck is fully cooked, legs should come off easily.

Recipe ideas

Suitable for any occasion, duck is a sure-fire hit for a quick meal, brunch or to create a sensation. And it’s always juicy!