Whole roast duck cooking times
How long to cook a whole duck: 2–2½ hours in the oven at 180°C (160°C fan) and 5–6 hours in a slow cooker. Every way to cook it is below, with the temperature and how to tell it’s done.
How long to cook a whole duck
Times are for a 2–2.5 kg duck, for 4.
| Method | Time | Heat | How |
|---|---|---|---|
| Oven | 2–2½ hours | 180°C (160°C fan), 350°F, gas 4 | Pour off the fat every 30 minutes (keep it for roast potatoes). Turn up to 220°C for the last 15 minutes to crisp the skin. Rest 15 minutes. |
| Slow cooker | 5–6 hours | on low | On a bed of onion; crisp the skin in a hot oven after. |
Before you start
Prick the skin all over (not the meat), rub with salt and sit it on a rack so the fat drains.
How to tell it’s done
Juices run clear and the legs are tender.
Food safety: Whole duck is roasted until the juices run clear, 74°C (165°F) in the thigh.
Questions
How long to cook a whole duck in the oven?
2–2½ hours at 180°C (160°C fan), 350°F, gas 4. Pour off the fat every 30 minutes (keep it for roast potatoes). Turn up to 220°C for the last 15 minutes to crisp the skin. Rest 15 minutes.
How long to cook a whole duck in a slow cooker?
5–6 hours on low. On a bed of onion; crisp the skin in a hot oven after.
Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.