Duck & Goose

Approximate
Duck and Goose Cooking Times
Type
of Duck or Goose 		Roast

350°F		 Grill
Direct heat 		Smoke
Indirect heat*		 Braise
Whole duckling, 4 to 6 lbs

Do not stuff.		 30 to 35 min/lb Not preferred 2-½ hours Not preferred
Duckling breast or parts 2 hrs. 30 to 40 min 2 hours 60 to 75 minutes
Whole young goose, 8 to 12
lbs 		2-½ to 3 hours+ Not suitable 2 to 2-½ hrs Not preferred
Young goose, cut up 2 hours 35 to 40 min. 2 hours 2 hours


NOTE: Prick skin of whole duck or goose before roasting or smoking
so fat can render.
+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.

Microwave Directions:

  • Place duck or goose in an oven cooking bag (or in a covered
    dish). Microwave on high 6 to 7 minutes per pound. Crisp
    in 500 °F conventional oven 10 to 20 minutes.
  • When microwaving parts, arrange in dish or on rack so
    thick parts are toward the outside of dish and thin or bony
    parts are in the center.
  • Allow 10 minutes standing time for bone-in goose or duck;
    5 minutes for boneless breast.
  • USDA recommends cooking whole duck or goose to 165 °F.
    All poultry is safely cooked when the food thermometer reaches
    a safe minimum internal temperature of 165 °F in the
    innermost part of the thigh and wing and the thickest part
    of the breast. When cooking pieces, the breast, drumsticks,
    thighs, and wings should be cooked until they reach a safe
    minimum internal temperature of 165 °F.