Ingredients for Beer Can Duck
- 1 (4-5 lb) whole duck
- 1 (12 ounce) can beer
- 2 1/2 teaspoons salt
- Star Anise (not found in recipe)
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- Mustard Seeds (not found in recipe)
- MSG (not found in recipe)
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 small lime wedge
- 1 shallot half
- 1 small piece of potato
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How to Make Beer Can Duck
- **Dry Brine the Duck:** Generously salt the whole duck (about 2 teaspoons kosher salt) and place it uncovered in the refrigerator overnight (or for at least 6 hours) to dry out the skin.
- **Preheat & Prep:** Preheat oven to 425°F (220°C). Pierce the duck skin all over with a sharp knife, being careful not to pierce the meat. Angling the knife helps ensure you only penetrate the skin and fat layers.
- **Prepare the Herb Rub:** In a bowl, combine 2 tablespoons olive oil, 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
- **Rub & Season:** Generously rub the herb mixture all over the duck, ensuring even coverage.
- **Prepare the Beer Can:** Open a 12-ounce can of beer (or iced tea), empty about half the contents, and pierce 2-3 extra holes in the top for better airflow. Optionally, add a tablespoon or two of extra rub into the can.
- **Prepare the Duck:** Plug the duck neck opening with a small lime wedge, shallot half, or a small piece of potato.
- **Roast the Duck:** Place the beer can upright in a deep roasting pan with about 1 inch of water. Carefully lower the duck onto the can, pushing it up as far as it will go.
- **Roast in Stages:** Roast for 1 hour at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and roast for another hour. Finally, reduce the oven temperature to 325°F (160°C) and roast for a final hour, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- **Rest & Serve:** Remove from oven and carefully separate the duck from the can. Let the duck rest for 10-15 minutes before carving and serving. Spoon the delicious rendered duck fat over the carved duck for extra richness.
- **Save the Fat:** Reserve the rendered duck fat from the roasting pan. It can be refrigerated or frozen for later use.
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
26g
Fat
419g
Carbs
4g
