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Roast Duck

  • Duck
  • For the stuffing:
  • 3 pints bread crumbs
  • 6 ounces butter
  • 2 onions, chopped
  • 1 tsp sage
  • 1 tsp black pepper
  • 1 tsp salt
  • Flour
  • For the gravy:
  • Neck
  • Gizzards
  • Giblets
  • 1 Tbsp Madeira wine or sherry
  • Blade of mace
  • 1 small onion
  • Cayenne pepper
Clean the duck thoroughly and wipe dry. Cut the neck close to the back. Beat the breast bone flat with a rolling pin. Tie the wings and legs securely and put in the stuffing.

Mix all of the ingredients for the stuffing together. Be careful not to overstuff. Sew up or pin the openings firmly to keep the flavor in and the fat out. If the duck is not fat enough, it should be greased with bacon or tie a slice of bacon upon the breast.

Place in a baking pan with a little water. Baste frequently with salt and water. Turn often so that the sides and back may all be nicely browned. When nearly done, baste with butter and a little flour.

Young ducks should roast from 25-30 minutes and full grown ones for about an hour or more, with frequent basting.

Make a gravy out of the neck and gizzards by putting them in a quart of water that must be reduced to a pint by boiling. The giblets, when done, may be finely chopped and added to the juice. Season with Madeira or sherry, mace, small onion and a little cayenne pepper. Strain through a fine sieve. Pour a little gravy over the duck and serve the remainder in a gravy boat.

Serve with jelly or any tart sauce.

Submitted by Tess M Jul 11, 2009 22 min 90 min 112 min
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