How to Cook Duck in Beer

Cooking with beer imparts a yeasty, rich flavor that perfectly complements the deep and delicately gamy flavor of duck. Roasting and braising are the best ways to cook duck in beer because the longer cooking times bring out the flavors of both while ensuring that your duck stays tender and moist. Duck does not require a resting time after it is cooked so time the rest of your meal to be ready as soon as the duck comes succulent and sizzling out of the oven.

Things You'll Need

Paper towels
Salt
Pepper
Seasonings
Roasting pan or Dutch oven

Nonstick cooking spray or olive oil
Aromatics, optional
Flour
Tongs
Instant-read thermometer

Preparing the Duck

Rinse your duck under cool, running water, being careful not to splash your counters. Pat the duck dry with paper towels.
Season all sides of the duck with salt, pepper and the seasonings of your choice. Depending on the flavor profile you’re seeking, these can include poultry seasoning, Chinese five spice, herbes de Provence or whatever spices and herbs you prefer.
Poke holes in the skin of the duck on all sides, using a fork. This allows the excess fat that duck contains to escape and adds richness to the drippings.

Roasting Duck in Beer

Preheat your oven to 425 F. Coat a roasting pan and its rack with nonstick cooking spray. Place the duck breast side up on the greased rack of the roasting pan.
Pour just enough beer over the duck to barely reach the underside of the roasting rack. Add a little bit of water, but do not let the liquid cover any part of the duck.
Roast the duck for 2 to 2 1/4 hours. Tent the duck with aluminum foil if the skin is browning too quickly. The duck is done when an instant-read thermometer reads 165 F.

Beer Braised Duck

Preheat your oven to 325 F. Cut your duck into pieces, as you would when cutting up a chicken for frying. Dredge the pieces lightly in flour, shaking off any excess.
Line the bottom of a Dutch oven with olive oil and heat it over medium-high heat until it develops a surface shimmer.
Brown the floured duck pieces on all sides, using tongs to turn them. Saute aromatics such as onion, garlic, shallots and leeks in with the duck to add flavor if you like. Remove the duck pieces and set them on a plate or cutting board.
Deglaze the Dutch oven with just enough beer to cover the bottom of the pot. Scrape up any bits of duck skin or aromatics that may be stuck to the bottom of the pot.
Place the duck pieces back in the Dutch oven, breast side up. Add just enough beer to cover the bottom 1/4 inch of the duck. Bring the beer to a boil and cover the pot.
Place the Dutch oven containing the duck into the preheated oven and braise it for 3 hours or until an internal-read thermometer reads 165 F when inserted into the thickest piece.

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