Roast Duck with Mushroom Oyster Stuffing

Recipe Rating:	1 Rating5
Category:	Other Main Dishes
Prep Time:	30 Min
Cook Time:	4 Hr 30 Min

Ingredients

1	3-5 lb duck, thawed if frozen
2 Tbsp	butter, softened
1/2 tsp	granulated garlic
1/4 tsp	onion powder
1/4 tsp	mccormicks rotisserie chicken seasoning
1/8 tsp	ground sage
1/8 tsp	ground thyme
STUFFING
1/2 pkg	pepperidge farm stuffing, any style
6 oz	mushrooms, diced
1 can(s)	smoked oysters, 2-4 oz size, chopped, reserving the juice
2 Tbsp	butter
1	celery stalk, diced
1/4 c	onion, diced
2 c	chicken stock or broth, divided
1/4 tsp	salt
1/4 tsp	pepper

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Chilly Butt

Well Seasoned

Detroit, MI (pop. 713,777)

chillybb

Member Since Dec 2012

Chilly's Notes:

I love roast duck. Unfortunately, I'm the only one in my family that does, until last Thanksgiving. I have a very large family and it was my turn to host Thanksgiving, I can never find a Turkey big enough to feed everyone and always have two different meats. I decided to make duck, thinking I would have one or two takers and the rest would be mine, yay! Nope, not a drop of duck left. This is such a delicious dish, it's meant to be shared.

Directions

Pre-heat oven 300 degrees. Rinse duck in warm water, inside and out, and pat dry. Depending on the size of the duck, the cooking time will vary. If the duck is closer to 3 lbs, you can reduce the cooking time to 3 1/2 hours.

Add granulated garlic, onion powder, chicken seasoning, sage and thyme to butter and mix.

Place duck in roasting pan and massage the duck with the seasoned butter. Make sure to rub the butter into the body cavity. This makes it easier to remove and adds more flavor to the stuffing. Set duck aside until ready to stuff.

In a large pot, medium heat, melt butter and add celery, onion, salt and pepper and cook for 2-3 minutes. Add mushrooms and cook 2 minutes.

Add chopped oysters and reserved juice, cook 1-2 minutes, just enough to heat them through, add chicken stock, stir to combine and remove from heat. Add stuffing mix, gently toss to combine all ingredients, making sure all liquid is absorbed into the stuffing and let it set for about 5 minutes. If the bread cubes are dry, add more stock.

When stuffing has cooled enough to handle, fill body cavity with stuffing. Add a little stock to the bottom of the roasting pan, up to 1/2 cup. Cover and bake for 4- 4 1/2 hours. You can check it occasionally to make sure all is well, but you don't need to baste or fuss with the duck. Remove from oven, let rest for about 5 minutes before carving.