Best way to roast a duck?

Question

Anyone have any good recepies for roasted duck? It's thawling out as of now. I have some ideas,but would like input as far as wild rice stuffing or an orange glaze. Please help.

Answer 1

Roast Duck with Apple Dressing [4serv]

1 (4 pound) whole duck
salt and pepper to taste
1 teaspoon poultry seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 stalks celery, chopped
3 cups peeled, cored and chopped apple
3 cups cornbread crumbs
1 tablespoon olive oil

Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
Preheat oven to 350 degrees F (175 degrees C).
Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

Answer 2

An apricot BBQ glaze would be good. Take a jar (Or two depending on the size of the duck) of apricot preserves, add a little apple cidar vinegar, liquid hickory flavoring (A couple of drops only), a couple of tablespoons of tomato sauce or ketchup, garlic, salt & pepper. Mix well. Roast the duck until almost done and place the glaze on for about the last 20 minutes of roasting.

Answer 3

Buckshot Duck with Wild and Brown Rice StuffingSUBMITTED BY: Chef Fabulous!

"A hunter's dinner, rich and hearty perfect for fall just before turkey day. Any game fowl can be used. Garnish serving platter with parsley and cherry tomatoes for a nice presentation. Serve gravy on the side."

Original recipe yield:
6 servings

PREP TIME 35 Min
COOK TIME 3 Hrs 55 Min
READY IN 4 Hrs 30 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 (4 pound) whole duck, dressed, innards reserved
4 cloves garlic, crushed
3 tablespoons crushed black peppercorns
3 (.18 ounce) packets sazon seasoning
1/2 teaspoon olive oil
2 cups uncooked long grain and wild rice mix
1 cup seasoned croutons
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Place the duck on a rack in a roasting pan. Rub the crushed garlic and pepper under the skin of the duck. Rub the skin with 1 packet sazon seasoning.
Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.
Place the reserved duck innards and 1 packet sazon seasoning in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 minutes, until tender.
Place the rice mix in a medium saucepan with just enough water to cover. Mix in the oil, and 1 packet sazon seasoning. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.

Answer 4

ROAST DUCK WITH ORANGE SAUCE

1 (4-5 lb.) duck, Wisconsin C & D brand
1 orange, sliced into quarters
Salt, pepper & poultry seasoning

Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease.
Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender.


ORANGE SAUCE:

1/2 c. sugar
1 tbsp. wine vinegar
Juice of 2 oranges
1 bay leaf
1/2 tsp. thyme leaves
Salt & pepper to taste
1/2 c. Grand Marnier
Grated rind of 1 orange

1. In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize.
2. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Stir well and cook for five minutes.

3. Add 1/4 cup orange peel cut into julienne strips, cooked in a little water for five minutes and drained.

4. Correct the seasonings and pour over the duckling on a serving platter.