Roast Duck

Dana Ramsey

By
@DRamsey

I've never roasted duck in a conventional oven before so this was my frist time. I usually roast my duck in a reflector oven in front of my walk-in fireplace or on a string hanging from the crane with a drip pan under it. Needless to say the old hearth method is my favorite and that of my hubby but this turned out okay.


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Comments:

Serves:

4 to 6

Prep:

25 Min

Cook:

1 Hr 55 Min

Method:

Bake

Ingredients

1
duck
filling to stuff the duck use your favorite or you can use mine.

THE FILLING I USED

5 slice
texas garlic toast
2 stick
celery
1/2 medium
onion
1 small
jar sliced mushrooms
2 Tbsp
butter
2
eggs
water
poultry seasoning

Directions Step-By-Step

1
Clean your duck inside and out and remove any excess fat!
2
To make the filling: cut veggies and put in saucepan with the butter, cover with a little water and bring to a boil, lower heat and continue to cook until tender. Remove from heat and cool slightly.
3
While the veggies are chilling. Beat your eggs in a large bowl, tear the garlic toast, and allow to sit for a few moments so that the toast can absurb the egg a little, add the veggies and seasonings and toss.
4
Stuff the bird and secure the opening. Place in a roaster pan on a rack in a preheated oven and roast for 375° at 15 to 20 minutes per pound, baste every 15 minutes and roast until skin is golden and meat therm reads 165°.

About this Recipe

Main Ingredient: Chicken
Regional Style: American