Roast Duck With Oyster Dressing Recipes

ROASTED DUCK WITH DRESSING

Steps:

• 1. Night before - Thaw Duck if Frozen and break up the bread and place it in a mixing bowl to dry, add the onion, celery, sage, salt and pepper to the bread.
• 2. Preheat Oven to 375 degrees. Clean Duck and remove giblets then place in a large stock pan with enough water to cover and broil until you see a fair amount of the fat and oils come to the top of the water, skim off and remove duck from the water and place in a large roasting pan.
• 3. Wet the dressing with just enough chicken broth to make barely moist. The dressing will get additional moisture from the duck and if you make it too wet, it will be soggy. Stuff the duck with the dressing and place any extra around the outside of the duck.
• 4. Place the cover on the roasting pan and place duck in the oven at 375 degrees for about 2 and a half hours for a 6 pound duck. You can tell when the duck is ready because it should fall off the bone easily and be tender and juicy, but definitely not greasy. Serve and Enjoy!

ROAST DUCK WITH MUSHROOM OYSTER STUFFING

Steps:

• 1. 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.
• 2. Add granulated garlic, onion powder, chicken seasoning, sage and thyme to butter and mix.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. 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.

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

GRANDMA'S ROASTED DUCK

Steps:

• Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.