Roast Duck with Mushroom Oyster Stuffing

Name: Roast Duck with Mushroom Oyster Stuffing
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Cuisine: American
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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By Chilly Butt
@chillybb

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Prep:

30 Min

Cook:

4 Hr 30 Min

Method:

Bake

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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How to Make Roast Duck with Mushroom Oyster Stuffing

Step-by-Step

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.