Roast Duck

Dana Ramsey


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.


★★★★★ 1 vote

4 to 6
25 Min
1 Hr 55 Min


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

  • 5 slice
    texas garlic toast
  • 2 stick
  • 1/2 medium
  • 1 small
    jar sliced mushrooms
  • 2 Tbsp
  • 2
  • ·
  • ·
    poultry seasoning

How to Make Roast Duck


  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°.

Printable Recipe Card

About Roast Duck

Main Ingredient: Chicken
Regional Style: American

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