What’s on Your Plate
Roasting in an electric NESCO roaster oven delivers juicy meat and crisp skin every time. Prick the skin, use the rack to keep it out of the fat, and pair with raspberry sauce for a perfect balance of rich and tangy flavor.
About Ducks
Have you had this dish before? It’s delicious if you like the dark meat of chicken or turkey. If you are a “breast only” person, you won’t enjoy it. It’s a little bit gamey, and that’s what gives it a special flavor. It’s very rich so some kind of acid does very well with it. You might have heard of a classic French dish that uses orange as the acid. Here we are using raspberries and balsamic vinegar to offset the richness.
Just as a turkey comes out beautifully in an electric roaster, so does this dish, and having a nice rack means it doesn’t just sit in its own fat and never crisp up. There are some necessary steps to take when you want to roast. Pricking the skin is very important, and they bird should be elevated so the fat will render while crisping the skin.
Duck Roasting Times
| Duck Roasting Times at 350 F / 176 C | ||||
| Weight | Not Stuffed | Nesco Unstuffed | Stuffed | Nesco Stuffed |
| 4-6 lbs. | 2 to 3 hrs. | 1 ½ to 1 ¾ hrs | 2¼ to 2¾ hrs. | 1 ½ to 2 hrs |
This was duck was roasted in an electric Nesco roaster oven and served with raspberry sauce. Being roasted in an electric roaster means that the skin gets nice and crisp to go with the sweet and sour raspberry sauce. It’s a winner!
Why Roast Duck with Raspberry Sauce works
Ducks, like geese, are waterfowl, which means they have a thick layer of fat under the skin. That’s what keeps them buoyant and warm—but it’s also what makes duck so delicious. The key to success is getting that fat to render properly so the meat stays tender and the skin crisps up.
That’s where the electric Nesco roaster oven really shines. The Nesco’s even, enclosed heat mimics a convection environment, so the skin turns golden while the meat stays moist. Using the rack that comes with the roaster keeps it from sitting in its own fat and steaming, which is the biggest mistake people make when roasting.
Before cooking, prick the skin all over with a fork or skewer, taking care not to pierce the meat—just the skin. This helps the fat escape as it cooks. There’s no need to baste; as the fat renders, it self-bastes naturally.
Why Raspberry Sauce?
The richness needs a little acid to balance it out. The French use oranges in their famous Canard à l’Orange, but I love the way raspberries and balsamic vinegar cut through the fat and enhance the flavor. The combination of sweet, tart, and savory is nothing short of spectacular.
You can make the sauce while the duck roasts—it takes just a few minutes on the stovetop and uses fresh or frozen raspberries.
If you’re in the mood for something with a more Asian twist, try my Hoisin Duck – 7 Reasons to Skip Turkey. It’s built on the same technique you’re learning here, but layered with bold, aromatic ingredients like hoisin sauce, ginger, garlic, and soy. The result is a lacquered, savory-sweet bird that’s every bit as festive as the raspberry version. Whether you serve it with jasmine rice or crisp vegetables, it’s an easy way to explore global flavors.
Serving and Storage
Serving
Roast duck pairs beautifully with Balsamic Caramelized Onions, mashed potatoes, and broccoli. A little sauce on the side makes every bite luxurious.
For a festive table, serve with my Hoisin Duck – 7 Reasons to Skip Turkey if you’d like to explore another duck recipe that’s just as satisfying.
Storing
If you’re lucky enough to have leftovers, try making Fried Rice. Just remove the skin, chop the meat, and toss it into my Same Day Fried Rice recipe for a savory upgrade. You might end up roasting again just for that reason!
Why Use an Electric NESCO Roaster Oven?
The *NESCO roaster oven is one of my most reliable kitchen companions for birds of any kind. Unlike a traditional oven, it uses less space, doesn’t heat up the entire kitchen, and is easy to clean after the fat has rendered. Because the heating element, the patented “Circle of Heat” surrounds the cooking chamber, it maintains steady, moist heat that keeps the duck from drying out. The enclosed environment helps the skin crisp evenly, while the fat collects neatly in the well below the rack. It’s a simple, efficient way to get perfect roast duck every time—without turning your oven into a grease-splattered battlefield.
How to Roast a Perfect Turkey in a Nesco Electric Roaster
FAQ About Roast Duck
How do I get crisp duck skin in a NESCO roaster?
Prick the skin before roasting and make sure the duck sits on a rack so the fat can drain away. The Nesco’s enclosed heat will finish the job.
Do I need to baste duck while it cooks?
No. Duck fat renders naturally, so it bastes itself. Over-basting can make the skin soggy.
Can I stuff a duck in the Nesco?
You can, but keep in mind that stuffing increases cooking time. It’s often safer (and crisper) to cook the stuffing separately.
Can I use frozen raspberries for the sauce?
Absolutely. Frozen raspberries work just as well and give you that same sweet-tart flavor.
Let’s make Roast Duck in a Nesco with Raspberry Sauce
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Roast Duck with Raspberry Sauce
Equipment
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Ingredients
- 1 domestic duckling
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- ⅛ teaspoon *chicken base
- ¼ cup hot water
- 1 tablespoon balsamic vinegar
- 1 cup frozen raspberries, lightly sweetened
- ⅓ cup seedless raspberry preserves
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- 1 tablespoon unsalted butter
Instructions
- Remove the cookwell from your Nesco and preheat the base at 350.
- Rinse the inside of the duckling and pat dry with paper towels. Skewer neck skin to back tie legs to tail. Twist wing tips under the back. Place duckling, breast side up, on a rack in the cooking well of the Nesco. Using a fork, prick the skin generously. Do not prick the flesh, skin only. Sprinkle with salt and pepper.
- Roast at 350 degrees F for 20 minutes per pound or until an instant-read thermometer reads 165 F. Remove the duck from the well, cover it and let it rest about 15 minutes before carving it.
- Meanwhile, for sauce, in a small saucepan combine all the sauce ingredients except the butter. Bring to a boil. Cook, uncovered, over medium-high heat about 8 minutes or until sauce is reduced to 1/4 cup. Simmer, uncovered, about 5 minutes, stirring occasionally. Remove saucepan from heat; stir in butter until melted. Put it in a nice serving dish, and serve it with the carved duck.
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