roast duck
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.
prep time
25 Min
cook time
1 Hr 55 Min
method
Bake
yield
4 to 6
Ingredients
- 1 - duck
- - filling to stuff the duck use your favorite or you can use mine.
- THE FILLING I USED
- 5 slices texas garlic toast
- 2 sticks celery
- 1/2 medium onion
- 1 small jar sliced mushrooms
- 2 tablespoons butter
- 2 - eggs
- - water
- - poultry seasoning
How To Make roast duck
-
Step 1Clean your duck inside and out and remove any excess fat!
-
Step 2To 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.
-
Step 3While 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.
-
Step 4Stuff 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°.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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