Rich, wonderful duck! We raised our own ducks this year for the first time. They ate what wild duck's eat ie grass, weeds, bugs as well as a good mix of commercial feed & cracked corn.
Remove duck from the freezer at least 24 hours in advance of cooking.
4.5 hours before cooking, fill your clean sink with cold water and 4 Tbsp coarse salt.
Place the duck in the brine and leave for 20 min to 1/2 hour.
Pre-heat your oven to 425 degrees Fahrenheit
Remove the duck from the brine and pat dry
Fill the cavity of the duck with as much of the Traditional meat Poultry Stuffing as will fit and close the opening with whatever method you are familiar (I use a bamboo skewer broken into 3 pieces, poke the pieces through the skin at regular intervals and lace string around them).
Put the remaining stuffing into a foil "envelope" along with the neck, heart & gizzard
Place the foil envelope at one end of the roast pan
Place a rack that will raise the duck up about an inch or so into the roast pan
Place the duck, breast side down on top of the rack with the neck-end supported by the foil envelope.
Put the covered roast pan into the oven and roast at 425 degrees Fahrenheit for 20-30 minutes.
Reduce the temperature to 320 degrees Fahrenheit and continue to roast for another 3 hours.
Approximately every 30-45 minutes, check the duck and remove any fat that may be accumulating in the roast pan.
If it is a nice lean duck, there will be very little and this step will be unnecessary. If this is the case, then baste the duck after checking.
Remove the cover of the roast pan for the last hour to crisp the skin.
Duck breeds other than Muscovy can be VERY fatty and removing the fat from the roast pan will be even more critical - you definitely don't want your duck steeping in fat! yuck!
Also, watch the level of "done ness". Ovens vary and these instructions work for my gas oven. If you find the duck cooking quicker than you anticipated, reduce the temperature by 10 degrees or so. If it doesn't seem to be cooking quickly enough, extend your cook time but only increase the temp by 5 degrees or so - you don't want it to burn!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3488.2mg | 120 % | |
Potassium 0.7mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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